Limoncello Lemon Pound Cake (Printable)

Zesty pound cake infused with Limoncello and bright lemon glaze, perfect for a flavorful indulgence.

# 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

# How To Make It:

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 fully combined.
05 - In a separate bowl, whisk together flour, baking powder, and salt.
06 - Gradually add dry ingredients to wet ingredients, mixing just until incorporated.
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.
10 - Turn cake out onto a wire rack to cool completely.
11 - Whisk powdered sugar with lemon juice and Limoncello until smooth and pourable.
12 - Drizzle glaze over cooled cake and top with extra lemon zest if desired. Allow glaze to set before slicing and serving.

# Expert Advice:

01 -
  • The limoncello adds a sophisticated depth that regular lemon cakes can't quite reach, making it feel like an occasion even on ordinary days.
  • It stays moist for days, which means you get to enjoy slices with your morning coffee without the cake drying out.
02 -
  • Room temperature ingredients are non-negotiable—they emulsify together smoothly and create a tender cake, whereas cold ingredients resist combining and lead to a dense, heavy result.
  • Don't substitute margarine for butter; the flavor will taste flat and waxy, and you'll lose the richness that makes this cake special.
03 -
  • Invest in a microplane zester—it captures the flavor-rich oils from the lemon peel better than a box grater and makes zesting feel effortless.
  • Let your mixer do most of the work during the creaming stage; hand-mixing won't incorporate enough air, and you'll end up with a denser cake.
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