Limoncello Lemon Pound Cake (Printable)

Moist pound cake infused with Limoncello and topped with a tangy lemon glaze for an elegant dessert.

# 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

# Preparation steps:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or bundt pan.
02 - In a large bowl, cream together butter and granulated sugar until pale and fluffy, approximately 3 to 4 minutes.
03 - Beat in eggs one at a time, mixing well after each addition.
04 - Stir in lemon zest, Limoncello, lemon juice, and milk until combined.
05 - In a separate bowl, whisk together flour, baking powder, and salt.
06 - Gradually add dry ingredients to wet ingredients, mixing just until incorporated.
07 - Transfer batter to prepared pan and smooth the top surface.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow cake to cool in 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 -
  • The Limoncello doesn't just flavor the cake—it keeps it impossibly moist for days, so you get that perfect tender crumb every single slice.
  • Fresh lemon zest in the batter means you taste real citrus, not extract, and the glaze adds that final punch of brightness that makes people ask for the recipe.
02 -
  • Room temperature ingredients are non-negotiable—I learned this the hard way when I used cold eggs and ended up with a bumpy, separated batter that baked unevenly.
  • Don't skip sifting the powdered sugar for the glaze; unsifted lumps will make it grainy and bitter-tasting, no matter how much you whisk.
03 -
  • Use a zester or microplane to get the finest, most flavorful zest—a box grater works but tends to grab the bitter white pith underneath.
  • If your cake rises too high in the center and cracks on top, it's often because your oven runs hot; next time, lower the temperature by 25°F and add 5 minutes to baking time.
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