Limoncello Pound Cake Lemon (Printable version)

A moist pound cake infused with Limoncello and a tangy lemon glaze for a fresh, flavorful treat.

# What You'll Need:

→ Pound Cake

01 - 2½ cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon finely grated lemon zest
08 - ¼ cup fresh lemon juice
09 - ⅓ cup Limoncello liqueur
10 - 1 teaspoon pure vanilla extract
11 - ½ cup whole milk, room temperature

→ Lemon Glaze

12 - 1½ cups powdered sugar, sifted
13 - 2 to 3 tablespoons fresh lemon juice
14 - 1 tablespoon Limoncello liqueur, optional
15 - 1 teaspoon finely grated lemon zest

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan or standard loaf pan.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, Limoncello, and vanilla extract.
05 - Alternate adding the flour mixture and milk to the batter, starting and ending with flour. Mix until just combined without overmixing.
06 - Pour the batter into the prepared pan and smooth the top surface.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
09 - Whisk together powdered sugar, lemon juice, Limoncello if using, and zest until smooth and pourable.
10 - Drizzle the glaze over the cooled cake. Allow to set before slicing.

# Expert Advice:

01 -
  • The Limoncello doesn't just flavor the cake—it keeps it impossibly moist for days without tasting boozy or harsh.
  • Unlike dense pound cakes, this one has an almost tender crumb that feels indulgent without weighing you down.
  • The glaze adds this glossy, professional finish that makes people think you spent hours in the kitchen when you really didn't.
02 -
  • Room temperature ingredients aren't a suggestion—cold eggs and milk won't blend properly, leaving you with a textured, uneven crumb that's nothing like this cake should be.
  • The moment you see dry flour disappear, stop mixing; every extra rotation of the mixer toughens the cake noticeably.
  • Don't skip the 15-minute rest in the pan—it lets the cake set enough to turn out without cracking.
03 -
  • Use a kitchen scale if you have one—weight measurements eliminate the guessing that can happen with measuring cups, especially important for flour.
  • Zest your lemons before cutting them in half for juice; once they're wet it's harder to get the microplane to grip without grating your knuckles.
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