A soft, fragrant, and refined pantry cake, ideal for breakfast, snacks, or to serve at the end of a meal. The LIMONCELLO provides aroma and freshness, while poppy seeds add a delicate note that breaks the sweetness without stealing the spotlight.
Useful notes
The poppy seeds are not numerous, but in my opinion, they should not dominate; they should provide contrast: the amount is purposely minimal!
The POUND CAKE improves after a few hours of rest, enhancing the lemon scent and aroma.
It stays soft for 3–4 days under a cake dome
It’s also great to slice and freeze for future breakfasts and snacks.
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I opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 150 g sugar
- 100 ml vegetable oil
- 120 ml limoncello
- 200 g all-purpose flour
- 1 packet baking powder
- 1 lemon (organic or untreated zest only)
- 1 tablespoon poppy seeds
- 100 g powdered sugar
- 2 tablespoons limoncello
- 1 pinch poppy seeds
Tools
25 x 10 cm pound cake mold
This mold is perfect …you will see the batter rise a lot and it will seem to overflow from the mold but it grows correctly and is a delight!!!!!!!!!!!
- Pound cake molds
- Stand mixers
- Electric whisks
- Bowls
Steps
Beat the eggs with the sugar until you get a light, airy, and foamy mixture.
Pour in the vegetable oil slowly, then add the limoncello, continuing to mix, blending everything well.
Add the organic or untreated lemon zest.
Incorporate the sifted flour with the baking powder and finally the tablespoon of POPPY SEEDS.
Mix well, then pour the batter into the greased and floured mold or sprayed with release spray.
Level well and bake at 340°F static for about 45 minutes or according to the characteristics of your oven, always performing the toothpick test.
Let cool preferably on a wire rack and in the meantime make the glaze by vigorously mixing the powdered sugar with the limoncello.
Pipe the lemon glaze on top of the cake using a piping bag and decorate the surface with a little pinch of poppy seeds.
Very soft and delicate, perfect for breakfast and snack!
Bon appétit!
Annalisa
If you like the aroma of lemon, here is a collection of recipes
read →https://blog.giallozafferano.it/asilannablu/dolci-al-limone-raccolta-di-ricette/
