Limoncello Pound Cake Lemon (Printable)

Moist, zesty pound cake infused with Limoncello and bright tangy lemon glaze. Perfect for dessert or tea.

# Ingredient List:

→ 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 Steps:

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 combined.
05 - In a separate bowl, whisk together flour, baking powder, and salt.
06 - Gradually add dry ingredients to wet ingredients, stirring just until incorporated. Do not overmix.
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 - Allow cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
10 - Whisk powdered sugar with lemon juice and Limoncello until smooth and pourable consistency is reached.
11 - Drizzle glaze evenly over cooled cake. Top with additional lemon zest if desired. Allow glaze to set before slicing.

# Expert Advice:

01 -
  • It stays moist for days thanks to the Limoncello and milk keeping every crumb tender.
  • The glaze gives it that bakery-quality shine without requiring fancy equipment.
  • It tastes sophisticated but feels casual enough to serve with coffee on a Tuesday.
02 -
  • Don't skip bringing ingredients to room temperature—cold butter, eggs, and milk won't combine properly and your cake will be grainy and pale.
  • The moment you see flour disappear, stop stirring; another 10 strokes of the spoon turns a tender cake into a rubbery hockey puck.
03 -
  • Use a kitchen scale for flour and sugar; it eliminates the guessing game and makes your cake consistent every single time.
  • Zest your lemons before you juice them so you don't accidentally slip and waste good fruit or worse, your fingertip.
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