If you need an excuse to make (or buy) limoncello, this cake is one. A browned butter cake infused with a tart, not too sweet icing. I like the flavors better the second day, yet the cake almost never lasts that long!
Limoncello Poppy Seed Pound Cake
Prep Time: 15 minutes Yield: One 9 inch loaf
Preheat oven to 350 degrees.
1 cup (2 sticks) unsalted butter, at room
1 cup granulated sugar
3 large eggs, at room temperature (place cold eggs in bowl of very warm water for a few minutes)
1⁄4 cup limoncello
1⁄4 cup lemon juice
2 teaspoons lemon zest (ensure there is
no white pith, as it is bitter)
1 teaspoon vanilla extract
2 cups all-purpose flour - fork sifted with 1 1/2 teaspoons baking powder and 1 teaspoon salt
1/2 cup poppy seeds
In a large mixing bowl, cream together the butter and granulated sugar. Add eggs, one at a time, blending well.
Add the limoncello, lemon juice, zest, and vanilla. Gradually blend in the flour mixture until batter is smooth. Stir in the poppy seeds.
Place batter in a greased and floured bread pan. Bake for 40-45 minutes, or until toothpick inserted in center comes clean.
While cake is baking, make the lemon icing:
3+ cups powdered sugar, adjust amount for icing consistency
1⁄4 teaspoon salt
1⁄2 teaspoon vanilla extract
3 tablespoons lemon juice
3 tablespoons limoncello
Mix all ingredients with a hand held mixer or stand mixer until smooth. Set aside until the
cake is ready.
After the cake has finished baking, place the pan on a
wire rack. Let the cake sit for 15-20 minutes, then
unmold onto a serving platter.
Poke holes in top of cake with a toothpick. Carefully drizzle icing down top and sides of cake. Repeat if additional icing.