# What You Need:
→ Pound Cake
01 - 2.5 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 0.5 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon finely grated lemon zest
08 - 0.25 cup fresh lemon juice
09 - 0.33 cup Limoncello liqueur
10 - 1 teaspoon pure vanilla extract
11 - 0.5 cup whole milk, room temperature
→ Lemon Glaze
12 - 1.5 cups powdered sugar, sifted
13 - 2 to 3 tablespoons fresh lemon juice
14 - 1 tablespoon Limoncello liqueur, optional
15 - 1 teaspoon finely grated lemon zest
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan or standard loaf pan.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream butter and sugar together with an electric mixer until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, Limoncello, and vanilla extract.
05 - Alternate adding the flour mixture and milk to the batter, starting and ending with flour. Mix until just combined without overmixing.
06 - Pour batter into the prepared pan and smooth the top surface.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
09 - Whisk together powdered sugar, lemon juice, Limoncello if using, and zest until smooth and pourable.
10 - Drizzle glaze over the cooled cake. Allow to set before slicing.
