Limoncello Pound Cake Lemon Glaze (Printable)

A moist pound cake infused with limoncello and topped with a bright lemon glaze, perfect for any occasion.

# What You Need:

→ Pound Cake

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon fine sea salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1/3 cup limoncello liqueur
08 - 1/4 cup whole milk, room temperature
09 - 1/4 cup fresh lemon juice
10 - Zest of 2 lemons
11 - 1 teaspoon pure vanilla extract

→ Lemon Glaze

12 - 1 cup powdered sugar, sifted
13 - 2 to 3 tablespoons fresh lemon juice
14 - 1 tablespoon limoncello liqueur, optional
15 - Zest of 1 lemon for garnish

# How-To:

01 - Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9x5-inch loaf pan or bundt pan.
02 - In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, cream butter and sugar together until light and fluffy, approximately 3 to 4 minutes.
04 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
05 - Mix in limoncello, milk, lemon juice, lemon zest, and vanilla extract until combined.
06 - Gradually add flour mixture to wet ingredients, mixing just until incorporated. Do not overmix.
07 - Pour batter into prepared pan, smoothing the top.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If top browns too quickly, tent with foil after 40 minutes.
09 - Cool cake in pan for 15 minutes, then turn out onto a wire rack to cool completely.
10 - In a small bowl, whisk powdered sugar with 2 tablespoons lemon juice and limoncello if using, adding more lemon juice for a pourable consistency.
11 - Drizzle glaze over cooled cake. Garnish with lemon zest. Let set before slicing.

# Expert Advice:

01 -
  • The limoncello keeps this pound cake tender and moist for days, unlike drier versions that disappear or get relegated to French toast.
  • It's impressive enough to bring to a gathering but genuinely simple enough that you won't dread the actual baking part.
02 -
  • Room temperature eggs and butter aren't just a suggestion, they're the difference between a velvety crumb and one that feels grainy or broken, and I learned this the hard way by trying to rush it.
  • Not overmixing the batter once you've added the flour is the single biggest factor in keeping this cake moist and tender, which I discovered after accidentally making it tough once and never wanting to repeat that mistake.
03 -
  • If you want an extra limoncello punch, brush the warm baked cake with 2 tablespoons of limoncello right after it comes out of the oven and cools for just a few minutes so it absorbs into the crumb.
  • Using a bundt pan instead of a loaf pan gives you more surface area for the glaze and makes a more impressive presentation when you need to impress someone specific.
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