Limoncello Pound Cake Lemon (Print View)

A moist, zesty pound cake brightened with limoncello and tangy lemon glaze, perfect for any occasion.

# Components:

→ Pound Cake

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon fine sea salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1/3 cup limoncello liqueur
08 - 1/4 cup whole milk, room temperature
09 - 1/4 cup fresh lemon juice
10 - Zest of 2 lemons
11 - 1 teaspoon pure vanilla extract

→ Lemon Glaze

12 - 1 cup powdered sugar, sifted
13 - 2 to 3 tablespoons fresh lemon juice
14 - 1 tablespoon limoncello liqueur, optional
15 - Zest of 1 lemon for garnish

# Directions:

01 - Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9 by 5 inch loaf pan or bundt pan.
02 - In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, approximately 3 to 4 minutes.
04 - Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
05 - Mix in the limoncello, milk, fresh lemon juice, lemon zest, and vanilla extract until combined.
06 - Gradually add the flour mixture to the wet ingredients, mixing just until incorporated. Do not overmix.
07 - Pour the batter into the prepared pan, smoothing the top evenly.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil after 40 minutes.
09 - Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
10 - In a small bowl, whisk the powdered sugar with 2 tablespoons lemon juice and limoncello if using, adding more lemon juice to achieve a pourable consistency.
11 - Drizzle the glaze over the cooled cake. Garnish with lemon zest. Let set before slicing.

# Expert Advice:

01 -
  • The perfect balance of sweet, tart, and boozy flavors that taste like a Mediterranean vacation
  • Incredibly moist texture that stays fresh for days
  • Impressive enough for special occasions yet simple enough for casual entertaining
  • The limoncello adds sophisticated depth while keeping the cake wonderfully tender
  • Versatile dessert that works beautifully from spring through summer
02 -
  • Use high-quality limoncello for the best flavor—it makes a noticeable difference in the final cake
  • Don't skip sifting the powdered sugar for the glaze; it prevents lumps and creates a smooth, professional finish
  • Test for doneness at 50 minutes, but don't be alarmed if your cake needs the full hour—oven temperatures vary
  • Let the glaze set for at least 30 minutes before slicing for clean, beautiful cuts
  • Zest your lemons before juicing them—it's much easier when the fruit is whole
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