# What You'll Need:
→ 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
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or bundt pan.
02 - In a large bowl, cream together the butter and granulated sugar until pale and fluffy, approximately 3 to 4 minutes.
03 - Beat in the eggs one at a time, mixing thoroughly after each addition.
04 - Stir in the lemon zest, Limoncello, lemon juice, and milk until combined.
05 - In a separate bowl, whisk together the flour, baking powder, and salt.
06 - Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
07 - Pour the batter into the prepared pan and smooth the top.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let the cake 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 the glaze over the cooled cake. Top with extra lemon zest if desired. Allow the glaze to set before slicing and serving.
