Limoncello Pound Cake Lemon (Printer version)

Tangy pound cake with Limoncello and zesty lemon glaze, ideal for spring gatherings or dessert.

# 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

# 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 to prevent sticking.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set the mixture aside.
03 - In a large bowl, cream butter and sugar together using an electric mixer until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, Limoncello, and vanilla extract until fully incorporated.
05 - Alternately add the flour mixture and milk to the batter, starting and ending with flour. Mix until just combined, taking care 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 - Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
09 - Whisk together powdered sugar, lemon juice, Limoncello if using, and zest until smooth and pourable.
10 - Drizzle glaze over the cooled cake. Allow the glaze to set before slicing and serving.

# Expert Advice:

01 -
  • It's tender and moist without feeling heavy, which honestly surprised me the first time I nailed it.
  • The Limoncello gives you this sophisticated citrus depth that regular lemon cakes just can't touch.
  • People think you spent hours on it, but the actual hands-on time is surprisingly gentle.
02 -
  • Room temperature eggs and milk aren't a suggestion—they're the difference between a silky batter and a broken one that looks grainy no matter what you do.
  • The Limoncello actually does bake out during cooking, but it leaves behind this sophisticated flavor that tastes like it's been aged in your taste buds.
03 -
  • Make sure your Bundt pan is truly non-stick by greasing it thoroughly and flouring every crevice—one tight spot and your cake tears when you invert it, which sounds like a small disaster but feels huge in the moment.
  • If your kitchen is cold, set your mixing bowl over a pot of warm water for a minute to warm it up before creaming butter and sugar, which helps everything emulsify properly instead of looking separated and wrong.
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