Limoncello Pound Cake Lemon (Printable Version)

Moist pound cake with limoncello and a bright lemon glaze for a citrusy treat anytime.

# Ingredient List:

→ 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

# 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 - In a large mixing bowl, beat butter and sugar together until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, ensuring each is fully incorporated before adding the next.
05 - Mix in limoncello, milk, 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 - Transfer batter to the prepared pan and smooth the top surface.
08 - Bake for 50 to 60 minutes 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 - Whisk together powdered sugar with 2 tablespoons lemon juice and limoncello if using, adding more lemon juice to achieve a pourable consistency.
11 - Drizzle glaze over the cooled cake and garnish with lemon zest. Allow to set before slicing.

# Expert Suggestions:

01 -
  • The limoncello keeps every crumb impossibly moist while adding a sophisticated citrus note that tastes anything but heavy.
  • It looks elegant enough for guests but comes together faster than you'd expect, making it perfect for last-minute entertaining.
  • Fresh lemon juice and zest balance the sweetness with real tartness, so you're not eating pure sugar no matter how generous you are with the glaze.
02 -
  • Room temperature ingredients are not a suggestion; they make the difference between a tight, rubbery crumb and one that's tender and forgiving.
  • The glaze will look too thin when you first drizzle it, but it sets as it sits, so don't keep adding more; a light hand here looks more elegant anyway.
  • If your cake cracks on top during baking, that's actually the mark of a properly moist, dense pound cake, and the glaze will cover it beautifully.
03 -
  • Zest your lemons before you juice them; once you've cut into them, the zest is harder to remove and you'll lose precious oils on the knife.
  • If you don't have limoncello on hand, you can substitute bourbon or vodka mixed with lemon zest steeped for a few minutes, though the flavor won't be quite as rounded.
  • Make the glaze just before serving so it's fresh and glossy; it firms up as it sits, so timing matters more than you'd think.
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