Limoncello Pound Cake Lemon (Printable Format)

Moist pound cake rich with Limoncello, brightened by a tangy lemon glaze for a perfect finish.

# What's Needed:

→ 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

# How To Make It:

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 incorporation.
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 to avoid overdeveloping gluten.
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 - 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 consistency is achieved.
11 - Drizzle glaze over cooled cake and top with extra lemon zest if desired. Allow glaze to set before slicing and serving.

# Expert Advice:

01 -
  • It's the kind of cake that tastes more elegant and complex than the effort it actually demands.
  • The Limoncello doesn't make it boozy—it just deepens the lemon flavor into something almost floral and sophisticated.
  • One slice with tea or coffee becomes a small moment of calm in your day.
02 -
  • Don't skip the cooling step—glaze applied to a warm cake will slide right off and leave you frustrated, whereas a completely cooled cake lets it set into that perfect glossy coat.
  • The difference between a moist cake and a dry one is often just 2 or 3 minutes of baking, so watch the color and use the toothpick test rather than relying solely on time.
03 -
  • If you love lemon even more intensely, add an extra tablespoon of zest to the batter—the flavor will be bolder without tasting bitter or overwhelming.
  • A bundt pan creates a showier cake than a loaf pan, and the extra surface area exposed to the oven helps the exterior get that gorgeous caramelized color while keeping the inside moist.
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