Limoncello Pound Cake Lemon (Print Version)

Moist, zesty pound cake with limoncello and a tangy lemon glaze, ideal for citrus lovers.

# What You'll Need:

→ Pound Cake

01 - 2.5 cups all-purpose flour
02 - 0.5 teaspoon baking powder
03 - 0.5 teaspoon fine sea salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 0.33 cup limoncello liqueur
08 - 0.25 cup whole milk, room temperature
09 - 0.25 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

# Cooking Steps:

01 - Preheat oven to 350°F. 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 - Add eggs one at a time to the creamed mixture, 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 the flour mixture to the wet ingredients, mixing just until incorporated. Do not overmix.
07 - Pour batter into the prepared pan and smooth the top.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil after 40 minutes.
09 - Cool the cake in the 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 to achieve a pourable consistency.
11 - Drizzle glaze over the cooled cake and garnish with lemon zest. Allow to set before slicing.

# Expert Advice:

01 -
  • The limoncello creates this subtle warmth that makes the lemon flavor sing without tasting boozy or harsh.
  • It's moist enough that you don't need frosting, just that glossy glaze on top that catches the light beautifully.
  • People always ask for the recipe, and you get to tell them the secret is the Italian liqueur.
02 -
  • The single most important mistake I made early on was adding cold eggs, which caused the batter to look broken and grainy—always bring them to room temperature.
  • A toothpick test is your friend, but if you're in doubt, it's better to bake an extra 5 minutes than to underbake and have a gummy center.
  • Limoncello quality actually matters because the bottle is the source of your flavor—cheap versions taste thin and alcoholic, while good ones taste complex and almost floral.
03 -
  • Sifting your powdered sugar before making the glaze prevents lumps and gives you that professional, silky finish that looks restaurant-quality.
  • If your glaze is too thick, thin it with half-teaspoons of lemon juice; if it's too thin, add more powdered sugar in small amounts until you reach that perfect dripping consistency.
Go Back