Limoncello Pound Cake Lemon (Printable)

Moist pound cake enhanced with Limoncello and bright lemon glaze offers a zesty, sweet treat for any occasion.

# Ingredient list:

→ Pound Cake

01 - 1 cup unsalted butter, softened
02 - 2 cups granulated sugar
03 - 4 large eggs, room temperature
04 - 1/4 cup Limoncello liqueur
05 - 1/4 cup whole milk, room temperature
06 - 2 tablespoons freshly grated lemon zest
07 - 1/4 cup fresh lemon juice
08 - 2 1/2 cups all-purpose flour
09 - 1 1/2 teaspoons baking powder
10 - 1/2 teaspoon salt

→ Lemon Glaze

11 - 1 cup powdered sugar, sifted
12 - 2 to 3 tablespoons fresh lemon juice
13 - 1 tablespoon Limoncello liqueur
14 - Extra lemon zest for garnish (optional)

# Cooking steps:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or bundt pan.
02 - In a large mixing bowl, cream together softened butter and granulated sugar until pale and fluffy, approximately 3 to 4 minutes.
03 - Beat in eggs one at a time, mixing thoroughly after each addition to ensure proper emulsification.
04 - Stir in lemon zest, Limoncello liqueur, fresh lemon juice, and milk until fully combined.
05 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt until evenly distributed.
06 - Gradually add dry ingredients to wet ingredients, stirring just until incorporated to avoid overmixing.
07 - Pour batter into prepared pan and smooth the top surface with a spatula.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center emerges clean.
09 - Allow cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
10 - Whisk powdered sugar with fresh lemon juice and Limoncello until achieving a smooth, pourable consistency.
11 - Drizzle glaze over completely cooled cake and garnish with extra lemon zest if desired. Allow glaze to set before slicing.

# Expert advice:

01 -
  • The cake stays impossibly moist for days, thanks to the Limoncello and milk keeping everything tender and forgiving.
  • Fresh lemon zest gives you those little bursts of brightness that store-bought extracts could never match.
  • You get that sophisticated Italian flavor without needing to plan a trip or spend a fortune hunting down obscure ingredients.
02 -
  • The cake actually improves the next day—the crumb becomes even more tender and the flavors meld together into something more sophisticated than day-of.
  • Limoncello is not a substitute for lemon juice; it's a complement, bringing botanical notes and a subtle warmth that juice alone cannot offer, so don't try to swap them 1:1.
03 -
  • Don't open the oven door before the 50-minute mark—every peek lets heat escape and disrupts the rise, potentially leaving you with a sunken center.
  • Fresh lemon zest loses potency over time, so zest your lemons the morning you plan to bake rather than the night before if you want maximum brightness and aroma.
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