A soft, fragrant, and refined pantry cake, perfect for breakfast, snack, or served at the end of a meal. The LIMONCELLO provides aroma and freshness, while the poppy seeds add a delicate note that cuts through the sweetness without stealing the show.
Useful notes
Poppy seeds are not many, but in my opinion, they shouldn’t dominate, but provide contrast: the quantity is intentionally minimal!
The POUND CAKE improves after a few hours of resting, enhancing the lemon scent and aroma.
It stays soft for 3–4 days under a dome.
Great also for slicing and freezing for future breakfasts and snacks.
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I also have a free WhatsApp channel with one sweet and one savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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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 (only organic or untreated zest)
- 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’ll see the batter swell a lot and it will seem like it’s overflowing, but it grows correctly and is a delight!!!!!!!!!!!
- Pound cake molds
- Stand mixers
- Electric whisks
- Bowls
Steps
Beat the eggs with the sugar until the mixture is light, airy, and frothy.
Pour the vegetable oil in a thin stream, then add the limoncello, continuing to mix to combine everything well.
Add the lemon zest organic or untreated.
Incorporate the sifted flour with the baking powder and lastly the tablespoon of POPPY SEEDS.
Mix well then pour the batter into the oiled and floured mold or coated with release spray.
Level well and bake at 340°F (170°C) static for about 45 minutes or depending on the characteristics of the oven and always performing the toothpick test.
Let cool, preferably on a rack, and in the meantime make the glaze by vigorously mixing the powdered sugar with the limoncello.
Pour the lemon glaze into a piping bag and decorate the top of the pound cake with small zig-zags, adding a pinch of poppy seeds.
Super soft and delicate, perfect for breakfast and snack!
Enjoy your meal!
Annalisa
If you love the aroma of lemon, here is a recipe collection
read more →https://blog.giallozafferano.it/asilannablu/dolci-al-limone-raccolta-di-ricette/
