Limoncello Pound Cake Lemon (Print Version)

Moist pound cake blended with Limoncello and finished with a bright lemon glaze.

# Components:

→ 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

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan or standard loaf pan, ensuring all surfaces are well coated.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
03 - In a large bowl, using an electric mixer, cream together softened butter and granulated sugar until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in lemon zest, fresh lemon juice, Limoncello, and vanilla extract until fully combined.
05 - Alternately add the flour mixture and milk to the egg mixture, beginning and ending with flour. Mix until just combined, being careful not to overmix the batter.
06 - Pour batter into the prepared pan and smooth the top surface evenly.
07 - Bake for 50 to 55 minutes 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 sifted powdered sugar, fresh lemon juice, optional Limoncello, and lemon zest until the mixture reaches a smooth, pourable consistency.
10 - Drizzle glaze over the completely cooled cake. Allow glaze to set before slicing and serving.

# Expert Advice:

01 -
  • The Limoncello liqueur infuses the cake with authentic Italian citrus flavor that's both sophisticated and refreshing
  • The tender, moist crumb stays fresh for days, making it ideal for make-ahead entertaining
  • The glossy lemon glaze adds both visual appeal and an extra punch of tangy sweetness
  • It's versatile enough for elegant dinner parties yet simple enough for casual weekend baking
  • The combination of lemon zest, fresh lemon juice, and Limoncello creates layers of citrus complexity
02 -
  • Use high-quality Limoncello for the best flavor—artisanal brands or homemade versions will make a noticeable difference
  • Zest your lemons before juicing them, and use a microplane for the finest, most aromatic zest
  • Don't skip the resting time after inverting the cake—15 minutes allows the structure to set and prevents crumbling
  • For an extra-moist cake, brush the warm cake with additional Limoncello before applying the glaze
  • Sift the powdered sugar for the glaze to ensure a smooth, lump-free finish
  • If the glaze is too thick, add lemon juice one teaspoon at a time; if too thin, add more powdered sugar
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