Limoncello Pound Cake Lemon (Printable)

Moist and zesty pound cake with Limoncello and a tangy lemon glaze topping.

# Ingredient List:

→ 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 Steps:

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.
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 ingredients, mixing until just 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 invert 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 additional lemon zest if desired. Allow glaze to set before slicing.

# Expert Hints:

01 -
  • It's the rare dessert that feels both elegant enough for company and comforting enough to eat alone with a cup of tea.
  • The Limoncello gives you a flavor depth that regular lemon cakes can't touch—it's sophisticated without being pretentious.
  • You can make it ahead; it actually tastes better the next day once all those flavors have time to get cozy with each other.
02 -
  • Room temperature ingredients are non-negotiable for pound cakes; cold butter won't incorporate properly, and cold eggs can cause the batter to curdle, resulting in a grainy, dense cake.
  • Don't open the oven door before 45 minutes have passed, no matter how curious you are; those sudden temperature changes can cause the cake to collapse or develop a weird texture.
  • If your glaze is too thick, add lemon juice one teaspoon at a time; if it's too thin, sift in a bit more powdered sugar to get that perfect drizzle consistency.
03 -
  • Invest in a good zester or microplane grater; it makes zesting lemons faster, easier, and more effective at capturing those precious aromatic oils that make this cake sing.
  • Bring all your ingredients to room temperature before you start—set out eggs, butter, and milk at least 30 minutes ahead, and your batter will be silky and homogeneous instead of lumpy.
  • Use a cake tester or toothpick to check for doneness starting at 48 minutes; every oven is different, and 55 minutes might be too long depending on your heat distribution.
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