Limoncello Pound Cake Lemon Glaze (Printable)

Zesty pound cake with limoncello and a bright lemon glaze for a moist, flavorful treat.

# What You 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

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9 by 5 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 the softened butter and granulated sugar together until light and fluffy, approximately 3 to 4 minutes.
04 - Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
05 - Mix in the limoncello, milk, fresh lemon juice, lemon zest, and vanilla extract until combined.
06 - Gradually add the flour mixture to the wet ingredients, mixing just until incorporated. Avoid overmixing.
07 - Pour the batter into the prepared pan and smooth the top evenly.
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 the powdered sugar with 2 tablespoons lemon juice and limoncello if using, adding more lemon juice to achieve a pourable consistency.
11 - Drizzle the glaze over the cooled cake and garnish with lemon zest. Allow to set before slicing.

# Expert Advice:

01 -
  • The limoncello creates this incredibly moist crumb that stays tender for days, even though pound cake usually dries out.
  • It's foolproof enough that you won't stress, but fancy enough to impress people without hours of fussing.
  • Spring desserts don't have to taste heavy, and this proves it.
02 -
  • Room temperature eggs are genuinely essential—cold eggs won't emulsify properly with the creamed butter and sugar, and your batter will split or look grainy.
  • Don't skip sifting the powdered sugar; I did once thinking I was saving time and ended up with a lumpy glaze that looked amateurish.
03 -
  • Invest in a microplane zester and a kitchen scale—these two tools will make your baking more consistent and your cakes come out better every single time.
  • Brush the baked cake with 2 tablespoons of limoncello before glazing if you want an extra flavor punch, but only if you're serving it to people who enjoy a more pronounced citrus-alcohol taste.
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