Limoncello Pound Cake Lemon Glaze (Print)

Moist pound cake with Limoncello and a tangy lemon glaze, perfect for a sweet afternoon indulgence.

# Components:

→ 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

# Directions:

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 well combined.
05 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
06 - Gradually add dry ingredients to wet ingredients, mixing just until incorporated.
07 - Pour batter into prepared pan and smooth the top surface.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow cake to cool in 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 consistency is achieved.
11 - Drizzle glaze over cooled cake and top with extra lemon zest if desired. Allow glaze to set before slicing and serving.

# Expert Advice:

01 -
  • The Limoncello gives it a sophisticated brightness that regular lemon cakes just can't match—people will ask you what your secret is.
  • It stays moist for days, making it perfect for those mornings when you want cake with your coffee without the guilt of day-old dryness.
  • The glaze is foolproof and looks more impressive than it deserves, turning a simple pound cake into something that feels intentional and special.
02 -
  • If your cake cracks on top during baking, don't panic—that's actually normal for pound cake and the glaze will cover it anyway, but if it happens consistently, your oven might be too hot and you should lower the temperature by 10 or 15 degrees.
  • Room temperature ingredients are genuinely not a suggestion; they blend together into a smooth, homogeneous batter whereas cold ingredients will cause the mixture to look curdled and broken, which always results in a denser crumb.
03 -
  • Invest in a decent zester or microplane if you haven't already—it makes zesting so much faster and more pleasant, and you'll actually want to use fresh zest because it's not a chore anymore.
  • If your glaze seems too thick, add lemon juice one teaspoon at a time rather than all at once; it's much easier to control the consistency this way and you won't end up with runny, dripping glaze.
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