Limoncello Pound Cake Lemon (Printable)

Moist pound cake with Limoncello and a zesty lemon glaze, perfect for spring gatherings.

# What You’ll Need:

→ 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

# How To Make It:

01 - Preheat oven to 350 degrees Fahrenheit. 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 - Alternate adding the 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 emerges 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 consistency is achieved.
10 - Drizzle glaze over cooled cake. Allow glaze to set before slicing.

# Expert Advice:

01 -
  • The Limoncello adds a sophisticated, almost floral brightness that regular lemon cakes just can't match.
  • It stays moist for days, making it perfect for baking ahead without that stale pound cake dryness.
  • The glaze comes together in under five minutes while the cake cools, so there's no extra stress at the end.
02 -
  • Lemon juice can look curdled in the batter and that's actually fine—it all comes together during baking, but the first time I saw it, I nearly panicked.
  • Don't skip the cooling time in the pan; I learned this by trying to flip a still-warm cake that promptly fell apart on my counter.
03 -
  • If your glaze seems too runny, let it sit for five minutes before drizzling—it thickens slightly as it cools, and premature spreading leads to frustration.
  • Baking this cake a day ahead takes all the pressure off; it stays moist and actually becomes easier to slice cleanly once the crumb has set overnight.
Return