Limoncello Pound Cake Lemon (Printable Version)

Moist pound cake infused with Limoncello and topped with a tangy lemon glaze for bright flavor.

# 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

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or bundt pan.
02 - In a large bowl, cream together 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 fully combined.
05 - In a separate bowl, whisk together flour, baking powder, and salt.
06 - Gradually add dry ingredients to wet mixture, stirring just until incorporated.
07 - Pour batter into prepared pan and smooth the surface.
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.
11 - Drizzle glaze over cooled cake and top with extra lemon zest if desired. Allow glaze to set before slicing.

# Expert Suggestions:

01 -
  • The Limoncello transforms ordinary pound cake into something that tastes like a vacation in a slice.
  • That bright lemon glaze is so simple but feels impossibly fancy, perfect for impressing people without stress.
  • It stays moist for days, actually tasting better on day two when the flavors settle in.
02 -
  • Room temperature ingredients are non-negotiable here—cold eggs and milk will break the emulsion and leave you with a grainy, broken batter that won't rise properly.
  • Don't open the oven door until at least 45 minutes have passed; every peek lets heat escape and can cause the cake to fall or bake unevenly.
  • Zest your lemons before you juice them because once a lemon is cut, the zest dries out and loses its aromatic oils.
03 -
  • Use a wooden skewer instead of a toothpick to test doneness—it's thicker and gives you a clearer sense of what's happening in the center.
  • If you notice the top browning too quickly, tent the pan loosely with foil for the last 15 minutes of baking.
Go Back