Limoncello Pound Cake Lemon (Printable Version)

A moist cake infused with Limoncello and bright lemon glaze, ideal for an indulgent treat or afternoon tea.

# What You Need:

→ 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

# Step-by-Step Guide:

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 just until incorporated. Do not overmix.
07 - Transfer batter into prepared pan and smooth the top surface.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center emerges clean.
09 - Allow cake to cool in the pan for 15 minutes.
10 - Turn out onto a wire rack and allow to cool completely.
11 - Whisk together sifted powdered sugar, lemon juice, and Limoncello until smooth and pourable.
12 - Drizzle glaze over cooled cake and top with extra lemon zest if desired. Allow glaze to set before slicing.

# Expert Advice:

01 -
  • A moist, tender crumb packed with fresh lemon zest and infused with aromatic Limoncello.
  • Bright, tangy lemon glaze adds a perfect finishing touch for a burst of citrus flavor.
  • Ideal for dessert or a charming addition to afternoon tea gatherings.
  • Vegetarian-friendly and yielding 10–12 generous slices.
02 -
  • Ensure butter and eggs are at room temperature to help create a smooth batter and even rise.
  • Avoid overmixing once the dry ingredients are added to maintain a tender crumb.
  • Test doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs.
  • Let the glaze set fully before slicing to keep clean and beautiful slices.
  • Using a bundt pan adds an elegant shape and extra surface area for the glaze.
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