Limoncello Pound Cake Lemon (Printer-friendly)

Zesty pound cake infused with Limoncello and bright lemon glaze for a delightful treat.

# What You'll Need:

→ 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 topping, optional

# How to Make It:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or bundt pan.
02 - In a large bowl, cream together softened butter and granulated sugar until pale and fluffy, approximately 3 to 4 minutes.
03 - Add eggs one at a time to the butter mixture, mixing well after each addition.
04 - Stir in lemon zest, Limoncello, lemon juice, and milk until fully combined.
05 - In a separate bowl, whisk together flour, baking powder, and salt.
06 - Gradually fold the dry ingredients into the wet ingredients, mixing just until incorporated without overmixing.
07 - Pour batter into the prepared pan and smooth the top surface.
08 - Bake for 50 to 55 minutes until a toothpick inserted into the center comes out clean.
09 - Allow cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
10 - Whisk powdered sugar with lemon juice and Limoncello until smooth and pourable.
11 - Drizzle glaze over cooled cake and top with extra lemon zest if desired. Allow glaze to set before slicing.

# Expert Advice:

01 -
  • It's impossibly moist inside while staying tender, thanks to the Limoncello and fresh lemon juice working together to keep every crumb from drying out.
  • The glaze takes it from good to memorable—it's tangy enough to cut through richness but sweet enough to feel like dessert, not punishment.
02 -
  • Room temperature ingredients are non-negotiable—I learned this the hard way with a grainy batter that never quite recovered; cold eggs won't emulsify, and cold milk seizes the batter.
  • Don't skip the cooling period in the pan; I once turned a cake out too early and watched it crumble into my cooling rack like the saddest Jenga tower, but patience saves everything.
03 -
  • Always zest your lemons before you juice them—once they're cut, the zest becomes harder to extract and you'll lose precious oil.
  • The glaze sets faster in cool kitchen, but if you're in a hot climate, refrigerate the glazed cake for 10 minutes to help it firm up without becoming rock-hard.
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