Limoncello Pound Cake Lemon (Print)

A moist, tangy cake with Limoncello flavor and bright lemon glaze, ideal for fresh springtime gatherings.

# Components:

→ Pound Cake

01 - 2½ cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ 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 - ¼ cup fresh lemon juice
09 - ⅓ cup Limoncello liqueur
10 - 1 teaspoon pure vanilla extract
11 - ½ cup whole milk, room temperature

→ Lemon Glaze

12 - 1½ 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

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan or standard loaf pan, ensuring all crevices are well coated.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly distributed. Set aside.
03 - In a large bowl, cream together softened butter and sugar using an electric mixer on medium speed for 3 to 4 minutes until the mixture is light, fluffy, and pale in color.
04 - Add eggs one at a time, beating well after each addition to ensure full incorporation. Mix in lemon zest, lemon juice, Limoncello, and vanilla extract until combined.
05 - Alternate adding the flour mixture and milk to the batter, beginning and ending with the flour mixture. Stir gently until just combined, being careful not to overmix the batter.
06 - Pour the batter into the prepared pan and use a spatula to smooth the top surface evenly.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center emerges clean with no wet batter clinging to it.
08 - Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
09 - In a small bowl, whisk together sifted powdered sugar, lemon juice, Limoncello if desired, and lemon zest until the mixture reaches a smooth, pourable consistency.
10 - Drizzle the glaze evenly over the cooled cake, allowing it to cascade naturally down the sides. Let the glaze set for several minutes before slicing.

# Expert Advice:

01 -
  • The Limoncello gives you that sophisticated kick without tasting boozy—just pure sunshine in every crumb.
  • It's forgiving enough for a weeknight bake but impressive enough to bring to any spring gathering without apology.
02 -
  • Room temperature eggs and milk aren't just a suggestion—cold ingredients can cause the batter to split and give you a dense, unpleasant crumb that no amount of glaze can fix.
  • Don't skip the cooling time in the pan; turning it out too early causes it to crack and fall apart, ruining all your careful work.
03 -
  • Invest in a microplane zester if you don't have one; it makes getting beautiful, fine lemon zest effortless and changes your baking life.
  • The secret to a moist pound cake is not overbaking it—pull it out the moment a toothpick has just a few moist crumbs clinging to it, as carryover heat finishes the cooking.
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