Limoncello Pound Cake Lemon (Printable Version)

A moist pound cake with Limoncello infusion and bright lemon glaze, ideal for springtime treats and fresh dessert moments.

# Needed Ingredients:

→ Pound Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 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 - 1/4 cup fresh lemon juice
09 - 1/3 cup Limoncello liqueur
10 - 1 teaspoon pure vanilla extract
11 - 1/2 cup whole milk, room temperature

→ Lemon Glaze

12 - 1 1/2 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

# Preparation Steps:

01 - Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan or standard loaf pan, ensuring all surfaces are evenly coated.
02 - In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, use an electric mixer to cream softened butter and granulated sugar together until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time to the creamed mixture, beating well after each addition. Mix in lemon zest, lemon juice, Limoncello, and vanilla extract until combined.
05 - Alternately add the flour mixture and milk to the batter, beginning and ending with flour. Mix until just combined, being careful not to overmix.
06 - Pour batter into the prepared pan and smooth the top surface with a spatula.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
09 - Whisk together powdered sugar, lemon juice, optional Limoncello, and lemon zest until smooth and pourable.
10 - Drizzle glaze over the cooled cake and allow it to set before slicing.

# Expert Advice:

01 -
  • The Limoncello gives you that sophisticated, sun-soaked flavor without feeling overly boozy or complicated.
  • It stays incredibly moist for days, which means you can actually bake it ahead without stress.
  • The glaze is thin enough to drizzle but thick enough to cling, and it looks polished without any fancy decorating skills.
02 -
  • Room temperature ingredients are not optional—they emulsify properly and create a fine, tender crumb, so don't skip this step even if it seems fussy.
  • The smell of fresh lemon zest hitting hot butter is when you know you're on the right track, so pause and enjoy that moment.
03 -
  • Make sure your Bundt pan is truly non-stick by running your finger inside before pouring the batter—any bare spots can cause sticking and heartbreak.
  • The glaze should be thin enough to flow but thick enough to coat the back of a spoon; this balance is what makes it look polished rather than runny or gloppy.
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