Limoncello Poppyseed Cake


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.


CAKE INGREDIENTS:


1 cup (2 sticks) unsalted butter, at room

temperature

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:


Limoncello Icing


INGREDIENTS:


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.


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