Limoncello Pound Cake Lemon (Printable)

Moist pound cake with Limoncello and a bright, tangy lemon glaze for a delightful treat.

# 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 It:

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 to ensure proper emulsification.
04 - Stir in lemon zest, Limoncello, lemon juice, and milk until fully combined.
05 - In a separate bowl, whisk together flour, baking powder, and salt.
06 - Gradually add dry ingredient mixture to wet ingredients, mixing just until incorporated to maintain cake tenderness.
07 - Pour batter into prepared pan and smooth the surface evenly.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center emerges clean.
09 - Allow cake to cool in 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 consistency is achieved.
11 - Drizzle glaze over cooled cake and top with extra lemon zest if desired. Allow glaze to set before slicing.

# Expert Suggestions:

01 -
  • Moist and tender pound cake with a zesty lemon aroma and flavor.
  • Enhanced with authentic Limoncello liqueur for a unique Italian-American twist.
  • Topped with a bright and tangy lemon glaze that perfectly complements the cake.
  • Simple ingredients and straightforward instructions for a medium difficulty baking project.
  • Great for serving 10–12 slices, making it perfect for gatherings or afternoon treats.
02 -
  • Be sure to cream the butter and sugar thoroughly for a fluffy cake.
  • Use freshly grated lemon zest for the best citrus flavor and aroma.
  • Test doneness with a toothpick to avoid overbaking and drying out the cake.
  • Allow the glaze to fully set before slicing for clean, attractive servings.
  • Store the cake in an airtight container to maintain moisture if not eaten immediately.
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