Limoncello Pound Cake Lemon (Print out)

A moist cake with Limoncello and zesty lemon glaze, ideal for fresh springtime flavors.

# What You'll Need:

→ Pound Cake

01 - 2 ½ cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ 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 - ¼ cup fresh lemon juice
09 - ⅓ cup Limoncello liqueur
10 - 1 teaspoon pure vanilla extract
11 - ½ cup whole milk, room temperature

→ Lemon Glaze

12 - 1 ½ cups powdered sugar, sifted
13 - 2-3 tablespoons fresh lemon juice
14 - 1 tablespoon Limoncello liqueur, optional
15 - 1 teaspoon finely grated lemon zest

# How to Make It:

01 - Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan or standard loaf pan.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream butter and sugar together with an electric mixer until light and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, Limoncello, and vanilla extract.
05 - Alternate adding flour mixture and milk to the batter, starting and ending with flour. Mix until just combined—avoid overmixing.
06 - Pour batter into prepared pan and smooth the top surface.
07 - Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool cake in 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 cooled cake and allow to set before slicing.

# Expert Advice:

01 -
  • The limoncello keeps the cake impossibly moist while the glaze adds a tangy sweetness that makes people ask for the recipe before they've finished their slice.
  • It bridges that perfect moment between spring and summer when you crave something bright and celebratory but substantial enough to feel like real dessert.
02 -
  • Room temperature ingredients are non-negotiable here—cold eggs and butter will not incorporate properly, and you'll end up with a grainy, separated batter that bakes into a sad, dense cake.
  • The limoncello does more than add flavor; it's a liquid that keeps the crumb moist for days, which is why this cake tastes better on day two than it does fresh from the oven.
03 -
  • If your kitchen is cool, let eggs and milk sit out for 20 to 30 minutes before you start—cold ingredients will cause the batter to look curdled as the limoncello hits cold eggs, which is why temperature matters so much.
  • The glaze should be thick enough to cling to the cake but thin enough to drip slightly; if it's too thick, add lemon juice a teaspoon at a time until you get the right consistency.
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