Limoncello Pound Cake Lemon (Print View)

Moist pound cake infused with Limoncello and finished with a tangy lemon glaze.

# What You’ll Need:

→ Pound Cake

01 - 2 ½ cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ 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 - ¼ cup fresh lemon juice
09 - ⅓ cup Limoncello liqueur
10 - 1 teaspoon pure vanilla extract
11 - ½ cup whole milk, room temperature

→ Lemon Glaze

12 - 1 ½ 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

# Method:

01 - Preheat oven to 350°F. 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 softened butter and sugar together using 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 the prepared pan and smooth the top surface.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool the cake in the 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.
10 - Drizzle glaze over the cooled cake and allow to set before slicing.

# Expert Advice:

01 -
  • It's moist and tender without feeling heavy—the milk and Limoncello work together to keep every crumb soft even days later.
  • The bright citrus flavor tastes fancy but comes together faster than most pound cakes, so you won't spend your whole afternoon in the kitchen.
  • One cake feeds a crowd, which means less stress when people show up unexpectedly or you're bringing dessert to a gathering.
02 -
  • Overmixing the batter after you add the flour turns the cake tough and dense, so mix just until you don't see dry flour anymore—a little hesitation here pays off big time.
  • Having all your ingredients at room temperature actually matters; it sounds fussy but it's the difference between a smooth batter and a curdled-looking one that still works but doesn't feel right.
  • A toothpick test can be deceiving with this cake because the Limoncello keeps it moist—look for a toothpick that comes out clean or with just a couple of moist crumbs, not wet batter.
03 -
  • If you can't find Limoncello or want a non-alcoholic version, swap it for extra fresh lemon juice and add a tiny pinch of extract-free lemon oil if you have it, which gives you that complex flavor without the liqueur.
  • Use a Bundt pan if you want your cake to look restaurant-worthy—the ridged shape makes even a basic cake look impressive, and it bakes more evenly than a loaf pan.
  • Zest your lemons before cutting them in half to juice; the zest comes off easier on a whole lemon, and you'll get more fragrant pieces that way.
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