A moist almond pound cake infused with Limoncello and topped with a zesty lemon glaze.

Scale

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup buttermilk

Zest of 2 lemons

1/2 cup Limoncello liqueur

1 cup powdered sugar

2–3 tablespoons fresh lemon juice

2 tablespoons Limoncello liqueur

Zest of 1 lemon

1 teaspoon unsalted butter, melted

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1. Preheat oven to 350°F (175°C) and prepare loaf pan.

2. Beat butter and sugar until light and fluffy.

3. Add eggs, vanilla, and almond extract.

4. Whisk flour, baking powder, and salt.

5. Alternate adding flour mixture and buttermilk to butter mixture.

6. Fold in lemon zest and Limoncello.

7. Bake 55–65 minutes until a toothpick comes out clean.

8. Cool, then glaze with lemon-Limoncello mixture.

Use room temperature ingredients for best texture.

Let the cake cool before glazing to prevent glaze from melting.