# Components:
→ 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 - 2 lemons, zested
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 - 1 lemon, zested for garnish
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or bundt pan.
02 - In a 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 - Beat in eggs one at a time, 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 flour mixture to wet ingredients, mixing just until incorporated. Do not overmix.
07 - Pour batter into prepared pan, smoothing the top surface.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If top browns too quickly, tent with foil after 40 minutes.
09 - Cool cake in 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 pourable consistency.
11 - Drizzle glaze over cooled cake. Garnish with lemon zest. Allow glaze to set before slicing.
