Limoncello Pound Cake Lemon (Print View)

A moist, zesty cake infused with Limoncello liqueur and a bright, tangy lemon glaze.

# Components:

→ 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

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or bundt pan.
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 liqueur, fresh lemon juice, and whole milk until fully combined.
05 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
06 - Gradually add dry ingredients to wet ingredients, mixing just until incorporated. Do not overmix.
07 - Transfer batter into prepared pan and smooth the surface evenly.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center emerges clean.
09 - Allow cake to cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
10 - Whisk together sifted powdered sugar, fresh lemon juice, and Limoncello liqueur 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 -
  • The Limoncello gives you a sophisticated citrus depth that plain lemon extract could never touch.
  • This cake stays moist for days, making it perfect for baking ahead or sharing without stress.
  • One loaf feeds a crowd, so it's secretly an easy way to look like you spent all afternoon in the kitchen.
02 -
  • Room temperature ingredients are not a suggestion—they emulsify together instead of fighting each other, which changes the entire texture of the cake.
  • Overmixing the batter after adding flour is the quickest way to turn a tender cake into a dense brick, so fold gently and stop as soon as you don't see streaks.
  • The glaze sets as it cools, so don't panic if it looks too thin when you first drizzle it—give it 15 minutes before slicing.
03 -
  • If your Limoncello is unusually potent or you're baking for someone sensitive to alcohol, reduce the amount to 3 tablespoons—the heat of baking burns off most of the alcohol content anyway.
  • A Bundt pan gives you a showier presentation than a loaf pan, but a loaf pan is easier to glaze evenly, so choose based on who you're impressing.
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