Limoncello Pound Cake Lemon (Printable Version)

Moist pound cake with limoncello infusion and tangy lemon glaze, perfect for a refreshing citrus treat.

# What You 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 - 2 lemons, zested
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 - 1 lemon, zested for garnish

# How To Make:

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 - Beat 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 thoroughly after each addition to ensure complete incorporation.
05 - Mix in limoncello, milk, lemon juice, lemon zest, and vanilla extract until combined.
06 - Gradually add flour mixture to wet ingredients, mixing just until incorporated. Avoid overmixing.
07 - Pour batter into prepared pan and smooth the top.
08 - Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean. Tent with foil after 40 minutes if top browns too quickly.
09 - Cool cake in pan for 15 minutes, then turn out onto a wire rack to cool completely.
10 - Whisk powdered sugar with 2 tablespoons lemon juice and limoncello if using. Add additional lemon juice as needed for pourable consistency.
11 - Drizzle glaze over cooled cake and garnish with lemon zest. Allow glaze to set before slicing.

# Expert Tips:

01 -
  • The limoncello gives this cake a sophisticated boozy warmth that makes it feel special without tasting overly alcoholic.
  • It stays incredibly moist for days, making it perfect for baking ahead of spring dinners or weekend gatherings.
  • The bright glaze transforms a simple pound cake into something that looks like it came from a bakery counter.
02 -
  • Room temperature eggs and milk are not optional—they emulsify properly and blend into a smooth batter, while cold ones cause separation and graininess that can't be fixed.
  • Do not overmix once the flour goes in; mixing it on low speed for just 15–20 turns is enough, and your instinct to keep going will ruin the delicate crumb you've been building.
03 -
  • Brush the baked cake with 2 tablespoons of limoncello before glazing for an extra boozy punch that really makes lemon lovers stand up and take notice.
  • Use a microplane zester for the lemon zest so it's fine and fragrant rather than chunky—it distributes more evenly through the batter and looks more refined on top of the finished cake.
Return