Was anyone else excited by the weather yesterday? Here in Milwaukee it has been teasing nicer temperatures for quite some time but never quit getting above 50. Yesterday temperatures topped out over 70 degrees! It’s so nice to see people out and about and be able to do something other than sit on the couch. I’m thankful that these temperatures are going to continue into the weekend because it sure has been a long week.
In my mind there is nothing better than ending the week with a delicious sweet. Limoncello is such a tasty liqueur that I certainly had my fill of last fall when I was in Italy. Traditionally this is sipped upon after dinner but I decided to put my bottle to good use and bake the flavor into a pound cake. This is such a great summer dessert and perfect for bringing to a picnic. I topped off the cake with fresh strawberries and a sprig of mint to bring all of the flavors together.
Before we get to the recipe I just wanted to give a quick shout to all of the wonderful moms out there! I hope you have a lovely Sunday with your family.
- 2¼ cups sifted cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (2 sticks) butter, cut in small cubes
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ cup Limoncello
- 2 teaspoons lemon zest
- Glaze ~
- ½ cup powdered sugar, sifted
- 2 tablespoons Limoncello
- 1 teaspoon lemon zest
- Preheat oven to 325℉.
- In a loaf pan, either spray with nonstick baking spray or butter and dust the inside with flour and tap out the excess.
- Sift together the flour baking, powder powder, and salt. Set aside.
- In the bowl of a stand mixer, with a paddle attachment, beat the butter on low speed for 1 minute to soften, then increase speed to medium-high and cream for about 2 minutes, until smooth.
- Add the sugar, 2 tablespoons at a time, taking about 6 minutes to blend well, and scraping down the bowl occasionally.
- Add the eggs one at a time, then the vanilla, beating to combine.
- Reduce the mixer to low, add the dry ingredients followed by the Limoncello. Mix only until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-65 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean. Check the cake at 45 minutes and if the cake is browning too quickly cover with foil for the remaining time.
- Remove the cake from the oven and allow to cool on a rack for 10-15 minutes, then remove from pan and continue to cool on rack.
- Combine the powdered sugar, Limoncello and lemon zest in a small bowl and stir to combine.
- Once the cake is cool, drizzle the glaze over the cake.