Limoncello Pound Cake Lemon (Printable)

Moist pound cake with Limoncello and a tangy lemon glaze, ideal for a sweet treat anytime.

# What You'll Need:

→ Pound Cake

01 - 1 cup unsalted butter, softened
02 - 2 cups granulated sugar
03 - 4 large eggs, room temperature
04 - 1/4 cup Limoncello liqueur
05 - 1/4 cup whole milk, room temperature
06 - 2 tablespoons freshly grated lemon zest
07 - 1/4 cup fresh lemon juice
08 - 2 1/2 cups all-purpose flour
09 - 1 1/2 teaspoons baking powder
10 - 1/2 teaspoon salt

→ Lemon Glaze

11 - 1 cup powdered sugar, sifted
12 - 2 to 3 tablespoons fresh lemon juice
13 - 1 tablespoon Limoncello liqueur
14 - Extra lemon zest for topping, optional

# How To Make:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or bundt pan.
02 - In a large bowl, cream together softened butter and granulated sugar until pale and fluffy, approximately 3 to 4 minutes.
03 - Beat in eggs one at a time, mixing thoroughly after each addition.
04 - Stir in lemon zest, Limoncello, lemon juice, and milk until well combined.
05 - In a separate bowl, whisk together flour, baking powder, and salt.
06 - Gradually add dry ingredients to wet ingredients, mixing just until incorporated.
07 - Pour batter into prepared pan and smooth the top surface.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
10 - Whisk powdered sugar with lemon juice and Limoncello until smooth and pourable.
11 - Drizzle glaze over cooled cake and top with extra lemon zest if desired. Allow glaze to set before slicing and serving.

# Expert Advice:

01 -
  • The cake stays moist for days because of the Limoncello and milk combination, so it's actually better the day after.
  • You get that sophisticated Italian liqueur flavor without tasting boozy or heavy.
  • It's foolproof enough for a Tuesday baking mood but fancy enough to bring to dinner parties.
02 -
  • Room temperature eggs and butter aren't just nice-to-have details; they're what separate a dense, heavy cake from one that's delicate and light.
  • Don't open the oven door to peek before 45 minutes are up, or temperature fluctuations can cause sinking in the middle.
  • The glaze will continue to set as it cools, so if it looks a touch too thin when you first drizzle it, give it 20 minutes and it will firm up.
03 -
  • Make this cake a day ahead if you can; the crumb settles and becomes even more tender, and the flavors marry into something richer.
  • If your glaze is too thick, add lemon juice one teaspoon at a time; if it's too thin, whisk in a bit more powdered sugar and let it sit for a minute.
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