Limoncello Lemon Pound Cake (Printable Version)

A moist, zesty pound cake enhanced with Limoncello and a tangy lemon glaze for a bright finish.

# 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 Prepare:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or bundt pan, ensuring all surfaces are well coated.
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, lemon juice, and milk until fully combined.
05 - In a separate bowl, whisk together flour, baking powder, and salt until evenly distributed.
06 - Gradually add dry ingredients to wet mixture, mixing just until incorporated without 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 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 together powdered sugar, lemon juice, and Limoncello until smooth and pourable consistency is achieved.
11 - Drizzle glaze over cooled cake and top with extra lemon zest if desired. Allow glaze to set before slicing and serving.

# Expert Suggestions:

01 -
  • It's foolproof enough for a weeknight but fancy enough to impress people who think you spend hours in the kitchen.
  • The Limoncello gives you a flavor complexity that regular lemon cakes simply can't touch, and yes, that little bit of alcohol bakes off completely.
  • One cake feeds a crowd, and it actually tastes better the next day when all those flavors have settled into themselves.
02 -
  • Room temperature ingredients are not a suggestion, they're a requirement for proper emulsification and a tender crumb that makes this cake sing.
  • Overmixing the batter after you add the flour is the number one way to accidentally make a dense, tough pound cake that tastes like disappointment instead of citrus luxury.
03 -
  • If you want an even more tender crumb, replace half the all-purpose flour with cake flour, but don't add extra liquid because cake flour absorbs differently.
  • The glaze will be thicker than you expect when it first comes together, but it loosens slightly as it sits before glazing, so patience here pays off.
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