Limoncello Pound Cake Lemon (Printable Version)

Moist, zesty pound cake with Limoncello and a tangy lemon glaze for a delightful dessert experience.

# Ingredient List:

→ 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 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.
04 - Stir in lemon zest, Limoncello, lemon juice, and milk until fully 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 - Pour batter into 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 - Let cake cool in pan for 15 minutes, then turn out onto a wire rack and 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 and serving.

# Expert Tips:

01 -
  • The Limoncello adds a sophisticated complexity that regular lemon cake simply can't match—it's like a flavor secret only you know about.
  • This cake stays moist for days, making it perfect for baking ahead or bringing to someone without any anxiety about it drying out.
  • One pan, minimal fuss, maximum impact—exactly the kind of dessert that makes you look effortless at the table.
02 -
  • Cold ingredients are the enemy of a tender pound cake—take five minutes to let your butter, eggs, and milk sit on the counter before you start, and the difference will be obvious.
  • Don't use a stand mixer to fold in the dry ingredients at the end; hand-folding with a spatula prevents overdevelopment of gluten and keeps the crumb light and delicate.
  • The glaze will look thin when you drizzle it, but it firms up beautifully as it cools—resist the urge to add more powdered sugar or you'll end up with something chalky.
03 -
  • Weigh your ingredients if you have a scale—baking is chemistry, and weight measurements are far more reliable than volume measurements, especially for flour.
  • The sound of the mixer changes when you've creamed the butter and sugar enough—it gets lighter, airier, and sounds almost fluffy, which is your signal to stop.
  • Room temperature ingredients mix together smoothly and trap air evenly, resulting in a cake with superior texture and rise compared to using cold ingredients.
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