Limoncello Pound Cake Lemon (Printable)

A moist, tangy pound cake featuring Limoncello infusion and a bright lemon glaze.

# Ingredient List:

→ Pound Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 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 - 1/4 cup fresh lemon juice
09 - 1/3 cup Limoncello liqueur
10 - 1 teaspoon pure vanilla extract
11 - 1/2 cup whole milk, room temperature

→ Lemon Glaze

12 - 1 1/2 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

# Directions:

01 - Preheat the oven to 350°F. Grease and flour a 10-cup Bundt pan or standard loaf pan.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the 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 the lemon zest, lemon juice, Limoncello, and vanilla extract until combined.
05 - Alternately add the flour mixture and milk to the batter, starting and ending with flour. Mix until just combined without overmixing.
06 - Pour the 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 the powdered sugar, lemon juice, Limoncello if using, and zest until smooth and pourable.
10 - Drizzle the glaze over the cooled cake. Allow to set before slicing.

# Expert Advice:

01 -
  • The crumb stays impossibly moist for days, thanks to the Limoncello and milk working together.
  • It tastes like sunshine in cake form, without ever feeling too sweet or boozy.
  • You can make it ahead and the flavors actually deepen overnight, which is a baker's dream.
02 -
  • Bringing everything to room temperature before you start is not a suggestion; cold eggs and milk will cause the batter to break and create a dense, grainy cake.
  • Overmixing the final batter is the fastest way to ruin this recipe, so mix on low speed and stop as soon as you see no white flour streaks.
  • If your Limoncello is very sweet, you might want to use slightly less sugar, but I'd recommend tasting it first before adjusting.
03 -
  • If your glaze seems too thick, add lemon juice one teaspoon at a time until you reach the right consistency; too thick and it won't drip beautifully.
  • The cake actually freezes wonderfully for up to three months (glaze it after thawing), which is perfect for having homemade dessert on hand for unexpected guests.
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