Limoncello Pound Cake Lemon (Print Version)

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

# Ingredient List:

→ 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 Make:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or bundt pan, ensuring all surfaces are evenly coated.
02 - Whisk together the all-purpose flour, baking powder, and fine sea salt in a medium bowl. Set aside.
03 - In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light, fluffy, and pale in color, approximately 3 to 4 minutes.
04 - Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Continue beating until well combined.
05 - Mix in the limoncello liqueur, whole milk, fresh lemon juice, lemon zest, and vanilla extract until evenly combined.
06 - Gradually add the flour mixture to the wet ingredients, mixing on low speed just until incorporated. Do not overmix, as this can result in a dense cake.
07 - Pour the batter into the prepared pan, smoothing the top with a spatula for even baking.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns excessively, tent with aluminum foil after 40 minutes of baking.
09 - Allow the cake to cool in the pan for 15 minutes, then invert onto a wire cooling rack. Let cool completely before glazing, approximately 1 hour.
10 - In a small bowl, whisk together the sifted powdered sugar with 2 tablespoons of fresh lemon juice and limoncello liqueur if desired. Add additional lemon juice as needed to achieve a pourable consistency.
11 - Drizzle the prepared glaze evenly over the cooled cake. Garnish the top with fresh lemon zest. Allow the glaze to set completely before slicing.

# Expert Advice:

01 -
  • It's moist and tender, not the dense brick that pound cakes can sometimes become when you're not paying attention.
  • The limoncello is subtle enough that even kids enjoy it, but sophisticated enough for your fanciest friends to feel pampered.
02 -
  • Room temperature eggs and butter are not just suggestions; they're the difference between a velvety crumb and one that's tight and unpleasant.
  • The minute you see no flour streaks, stop mixing the batter, because every extra rotation of the mixer toughens the cake just a little bit more.
03 -
  • A bench scraper is your best friend when releasing the cake from the pan; it slides under the edges way more gently than a knife.
  • Make the glaze just before you need it so it's fresh and bright, and always use fresh lemon juice rather than bottled for both the cake and the glaze.
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