Limoncello Pound Cake Lemon (Printable Version)

Moist pound cake with limoncello and lemon glaze delivering a bright, citrusy flavor ideal for gatherings.

# What You'll Need:

→ Pound Cake

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon fine sea salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1/3 cup limoncello liqueur
08 - 1/4 cup whole milk, room temperature
09 - 1/4 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 It:

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 together butter and sugar 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 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. Do not overmix.
07 - Pour batter into the prepared pan and smooth the top.
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 together powdered sugar with 2 tablespoons lemon juice and limoncello if using, adding more lemon juice to reach pourable consistency.
11 - Drizzle glaze over the cooled cake and garnish with lemon zest. Let set before slicing.

# Expert Advice:

01 -
  • The limoncello infuses the cake with a sophisticated flavor that tastes nothing like artificial lemon extract—it's the real deal.
  • This cake keeps beautifully for days, actually getting moister and more flavorful as it sits, making it perfect for advance planning.
  • You can serve it simply with coffee or dress it up with berries and whipped cream depending on the occasion.
02 -
  • Room temperature ingredients are not just a suggestion—they literally change the chemistry of your batter and whether the cake rises properly.
  • Overmixing after adding the flour is the number one reason homemade pound cakes turn out tough and dense, so be brave and stop stirring before you think you should.
03 -
  • Use a toothpick or thin skewer to test for doneness, not a knife, since the glaze can make it hard to see whether the cake is truly set.
  • If your glaze is too thick, add lemon juice one teaspoon at a time; if too thin, whisk in a bit more powdered sugar until you reach that perfect pourable consistency.
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