Limoncello Pound Cake Lemon Glaze (Printable)

A moist, zesty pound cake infused with Limoncello and topped with a bright lemon glaze.

# What you'll need:

→ Pound Cake

01 - 1 cup (2 sticks) 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, beat softened butter and granulated sugar together until pale and fluffy, approximately 3 to 4 minutes.
03 - Add eggs one at a time to the butter mixture, beating well after each addition until fully combined.
04 - Stir lemon zest, Limoncello, lemon juice, and milk into the batter until thoroughly 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 without overmixing.
07 - Pour batter into prepared pan and smooth the top surface with a spatula.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
10 - Whisk powdered sugar with lemon juice and Limoncello until smooth and pourable.
11 - Drizzle glaze over cooled cake and top with extra lemon zest if desired. Allow glaze to set before slicing.

# Expert Tips:

01 -
  • The Limoncello adds a sophisticated brightness that regular lemon juice can't touch—it's like the cake learned Italian.
  • One bowl of glaze transforms the whole thing into something elegant enough for guests, yet humble enough for a quiet Tuesday afternoon.
02 -
  • I once made this with cold eggs and milk straight from the fridge—the batter separated and the cake came out dense as a brick; room temperature ingredients aren't a suggestion, they're a requirement.
  • Overbaking by even 5 minutes dries it out noticeably, so start checking at 50 minutes and trust the toothpick test more than the clock.
03 -
  • If you don't have Limoncello on hand, you can make an alcohol-free version by using all lemon juice, but add an extra tablespoon of lemon zest to compensate for the missing depth.
  • A bundt pan makes this cake look showstopping without any extra effort, and the glaze pools beautifully in all the crevices.
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