Limoncello Pound Cake Lemon (Printable)

A moist, zesty pound cake infused with Limoncello and topped with bright lemon glaze.

# 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

# Method:

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 well combined.
05 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
06 - Gradually add dry ingredients to wet ingredients, mixing just until incorporated without overmixing.
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 the 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 elegant enough for company but easy enough that you won't sweat the details.
  • The Limoncello adds a sophisticated brightness that regular lemon can't quite capture, making people ask for the recipe.
  • It stays moist for days thanks to the combination of milk and liqueur, so it's perfect for baking ahead.
02 -
  • Room temperature ingredients are essential—cold eggs and butter won't emulsify properly, and you'll end up with a dense, grainy cake instead of the tender crumb you're after.
  • Don't skip the 15-minute cooling time in the pan; rushing to turn it out while it's still hot will cause it to crack or fall apart.
03 -
  • Invest in a microplane zester if you haven't already—it captures the flavorful oils better than a box grater and makes the whole process feel less like work.
  • Don't let anyone tell you that bottled lemon juice is fine; fresh squeezed makes an actual difference in brightness that carries through the entire cake.
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