Limoncello Pound Cake Lemon (Printable)

Tangy, moist pound cake infused with Limoncello and finished with a bright lemon glaze.

# What you need:

→ 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

# How to make it:

01 - Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan or standard loaf pan.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream butter and sugar together with an electric mixer until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, Limoncello, and vanilla extract until combined.
05 - Alternate adding the flour mixture and milk to the batter, starting and ending with flour. Mix until just combined without overmixing.
06 - Pour batter into the prepared pan and smooth the top surface.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
09 - Whisk together powdered sugar, lemon juice, Limoncello if using, and zest until smooth and pourable.
10 - Drizzle glaze over the cooled cake and allow to set before slicing.

# Helpful Hints:

01 -
  • It stays moist for days thanks to the Limoncello and milk, so you can actually bake ahead without that cardboard-cake regret.
  • The tartness cuts through richness perfectly, making it feel lighter than traditional pound cake even though it's just as indulgent.
  • People always ask for the recipe when they taste it, and you get to tell them about Italian lemons and homemade liqueur.
02 -
  • Overmixing the batter after you add the dry ingredients will develop gluten and make your cake tough and springy instead of tender and moist—fold gently and stop as soon as everything is combined.
  • Room temperature eggs and milk aren't just a suggestion; they emulsify properly with the butter and create a stable batter that rises evenly in the oven.
  • The Limoncello is essential because the alcohol burns off during baking and concentrates the lemon flavor in a way that plain lemon juice alone cannot achieve.
03 -
  • Microplane your lemon zest right before mixing so you capture all that bright volatile oil that makes the difference between good and unforgettable.
  • If your glaze is too thin and sliding off the cake, let it sit for 5 minutes and it'll thicken slightly; if it's too thick, add lemon juice drop by drop until it flows like honey.
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