Limoncello Pound Cake Lemon (Print version)

A moist pound cake infused with Limoncello and topped with a bright lemon glaze.

# What You Need:

→ Pound Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 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 - 1/4 cup fresh lemon juice
09 - 1/3 cup Limoncello liqueur
10 - 1 teaspoon pure vanilla extract
11 - 1/2 cup whole milk, room temperature

→ Lemon Glaze

12 - 1 1/2 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

# How to Make:

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 butter and sugar 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 lemon zest, lemon juice, Limoncello, and vanilla extract until combined.
05 - Alternate adding flour mixture and milk to batter, starting and ending with flour. Mix until just combined without overmixing.
06 - Pour batter into 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 cake in pan for 15 minutes, then invert onto a wire rack to cool completely.
09 - Whisk together powdered sugar, lemon juice, Limoncello if using, and lemon zest until smooth and pourable.
10 - Drizzle glaze over cooled cake and allow to set before slicing.

# Expert tips:

01 -
  • The Limoncello liqueur adds an authentic Italian touch and depth of flavor that elevates this beyond an ordinary lemon cake
  • The moist, tender crumb stays fresh for days, making it perfect for make-ahead entertaining
  • The bright lemon glaze adds both visual appeal and an extra burst of citrus that balances the rich buttery cake
  • It's versatile enough for both casual family dinners and elegant celebrations
  • The recipe is straightforward with medium difficulty, making it accessible even if you're not an expert baker
02 -
  • Room temperature ingredients are essential—cold eggs and milk can cause the batter to curdle and result in a dense cake
  • Don't overmix once you add the flour; mix just until you can no longer see dry flour to keep the crumb tender
  • Use a light hand when greasing and flouring your pan—too much flour coating can create a thick crust
  • Test for doneness a few minutes before the minimum baking time; ovens vary and overbaking will dry out the cake
  • Let the cake cool completely before glazing, or the glaze will simply melt and soak in rather than creating that beautiful glossy coating
  • For clean slices, wipe your knife between cuts—the glaze can get sticky
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