Limoncello Lemon Pound Cake (Printable version)

A moist pound cake infused with limoncello and finished with a bright, tangy lemon glaze.

# What You'll Need:

→ Pound Cake

01 - 2.5 cups all-purpose flour
02 - 0.5 teaspoon baking powder
03 - 0.5 teaspoon fine sea salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 0.33 cup limoncello liqueur
08 - 0.25 cup whole milk, room temperature
09 - 0.25 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

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or bundt pan.
02 - Whisk together flour, baking powder, and salt in a bowl. Set aside.
03 - In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, approximately 3 to 4 minutes.
04 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
05 - Mix in the limoncello liqueur, whole milk, fresh lemon juice, lemon zest, and vanilla extract until combined.
06 - Gradually add the flour mixture to the wet ingredients, mixing just until incorporated. Avoid overmixing.
07 - Pour the batter into the prepared pan and smooth the top surface.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil after 40 minutes.
09 - Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
10 - In a small bowl, whisk the powdered sugar with 2 tablespoons lemon juice and limoncello if using, adding more lemon juice as needed for pourable consistency.
11 - Drizzle the glaze over the cooled cake and garnish with lemon zest. Allow to set before slicing.

# Expert Tips:

01 -
  • It stays impossibly tender for days, getting better as the flavors meld together.
  • The limoncello adds sophistication without tasting like you're eating a cocktail.
  • You can make it ahead and glaze it whenever you're ready, which is a lifesaver for entertaining.
02 -
  • Room temperature eggs and milk aren't optional—cold ingredients won't emulsify properly with the butter, and you'll end up with a grainy, separated batter that bakes up dense.
  • Don't overmix once the flour goes in; a few visible streaks of flour are better than a tough cake, so stop the mixer as soon as you can't see white.
03 -
  • If you don't have limoncello, you can substitute vanilla liqueur or even brandy, though the flavor profile changes—use the same amount and the cake will still be delicious.
  • Always zest your lemon before juicing it; once the lemon is cut, the zest becomes harder to remove and you lose those precious oils.
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