Limoncello Pound Cake Lemon (Printable Version)

Moist, tangy pound cake with Limoncello and a zesty lemon glaze for fresh, vibrant flavor.

# Needed Ingredients:

→ Pound Cake

01 - 2.5 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 0.5 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 - 0.25 cup fresh lemon juice
09 - 0.33 cup Limoncello liqueur
10 - 1 teaspoon pure vanilla extract
11 - 0.5 cup whole milk, room temperature

→ Lemon Glaze

12 - 1.5 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

# Steps:

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.
05 - Alternately add flour mixture and milk to the batter, starting and ending with flour. Mix until just combined without overmixing.
06 - Pour batter into 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 cake in 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 cooled cake and allow to set before slicing.

# Expert Advice:

01 -
  • The Limoncello adds a sophisticated depth that regular lemon extract just can't touch—people always ask what your secret is.
  • It stays moist for days, so you can make it ahead without stress, and it actually gets better as the flavors meld.
  • The glaze is foolproof and transforms the whole cake into something that looks bakery-worthy on your own table.
02 -
  • Room temperature ingredients are not optional—they're the difference between a dense brick and a cloud; I learned this the hard way by ignoring it.
  • Don't open the oven door while baking; I did once out of impatience and the sudden temperature drop created a sunken center that taught me a lesson.
  • The glaze will continue to set as it cools, so if it seems slightly loose when you pour it, trust the process and don't add more powdered sugar.
03 -
  • If your glaze seems too thick, warm it gently over a double boiler instead of adding more liquid—heat makes it flow beautifully without diluting the flavor.
  • The zest from unwaxed, organic lemons is worth the extra dollar; waxy lemons leave a coating that affects the flavor.
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