Italian Lemon Pound Cake: The Only Lemon Cake Recipe You’ll Ever Need!

Preheat the oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the lemon zest, lemon juice, and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. If using limoncello, fold it in at this stage.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth.
Once the cake has cooled in the pan for 10 minutes, transfer it to a wire rack to cool completely. Drizzle the lemon glaze over the top of the cooled cake.
Allow the glaze to set before slicing and serving.
Serving and Storage Tips: