Limoncello Pound Cake Lemon (Print Version)

A moist, zesty pound cake infused with limoncello and finished with bright lemon glaze for a citrusy treat.

# What You'll Need:

→ Pound Cake

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon fine sea salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1/3 cup limoncello liqueur
08 - 1/4 cup whole milk, room temperature
09 - 1/4 cup fresh lemon juice
10 - Zest of 2 lemons
11 - 1 teaspoon pure vanilla extract

→ Lemon Glaze

12 - 1 cup powdered sugar, sifted
13 - 2 to 3 tablespoons fresh lemon juice
14 - 1 tablespoon limoncello liqueur, optional
15 - Zest of 1 lemon for garnish

# How-To Steps:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or bundt pan.
02 - In a bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, cream butter and sugar together until light and fluffy, approximately 3 to 4 minutes.
04 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
05 - Mix in limoncello, milk, lemon juice, lemon zest, and vanilla extract until combined.
06 - Gradually add flour mixture to wet ingredients, mixing just until incorporated. Do not overmix.
07 - Pour batter into prepared pan, smoothing the top evenly.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil after 40 minutes.
09 - Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
10 - In a small bowl, whisk powdered sugar with 2 tablespoons lemon juice and limoncello if using, adding more lemon juice for a pourable consistency.
11 - Drizzle glaze over cooled cake. Garnish with lemon zest. Let set before slicing.

# Expert Advice:

01 -
  • The limoncello keeps the cake impossibly moist while adding a sophisticated depth that regular lemon cakes just can't touch.
  • It's sturdy enough to transport to a potluck but feels fancy enough to serve at a dinner party without apology.
02 -
  • Don't skip bringing your eggs and milk to room temperature—cold ingredients won't emulsify properly and you'll end up with a grainy, separated batter that bakes into a dense cake.
  • The moment you think the cake is done, it probably is—overbaking by even five minutes can dry it out, so trust the toothpick test and take it out when there are just a few crumbs clinging to it.
03 -
  • Fresh lemon juice makes all the difference—bottled juice tastes flat and dusty in comparison, so squeeze real lemons even if it feels like extra work.
  • Let your butter cream with the sugar for the full 3 to 4 minutes even though it seems unnecessary—that's where the magic of a tender, light cake happens.
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