Limoncello Pound Cake Lemon (Printer View)

Tangy pound cake with Limoncello and lemon glaze, perfect for spring and gatherings.

# What you'll need:

→ 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

# Method:

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 bowl, whisk together flour, baking powder, and salt until evenly distributed. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light, fluffy, and pale, approximately 3 to 4 minutes.
04 - Add eggs one at a time to the butter mixture, beating thoroughly after each addition. Mix in lemon zest, lemon juice, Limoncello, and vanilla extract until fully combined.
05 - Alternate adding the flour mixture and milk to the batter, beginning and ending with flour. Mix until just combined, avoiding overmixing.
06 - Pour batter into prepared pan and smooth the top surface. Bake for 50 to 55 minutes until a toothpick inserted in the center emerges clean.
07 - Allow cake to cool in pan for 15 minutes. Invert onto a wire rack and cool completely before glazing.
08 - Whisk together powdered sugar, lemon juice, Limoncello if desired, and lemon zest until smooth and pourable consistency is achieved.
09 - Drizzle glaze evenly over cooled cake. Allow glaze to set before slicing and serving.

# Expert Advice:

01 -
  • The Limoncello keeps the cake impossibly moist while adding a sophisticated depth that plain lemon cakes just can't match.
  • It's elegant enough to serve at gatherings but simple enough that even a modest baker can nail it without stress.
02 -
  • Room temperature ingredients are not optional—they emulsify smoothly and prevent a grainy, dense texture that feels disappointing when you bite into it.
  • Overmixing the batter after you've added the dry ingredients is the number one way to sabotage this cake, so stop as soon as you can't see streaks of flour anymore.
03 -
  • If your Limoncello is very strong, you can dilute it slightly with water to tone down the alcohol flavor while keeping the citrus complexity intact.
  • Brush the cooled cake with a simple lemon syrup before glazing if you want extra moisture and flavor that'll keep it tender for days.
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