๐ Limoncello Poundcake ๐
Limoncello Pound Cake ๐
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Category
dessert
Cuisine
Mediterranean
Author:
Kennedy Ryan
Prep Time
20 minutes
Cook Time
55 minutes
If you know me, then you know I'm a reader. In 2023, I read approximately 250 books. Many of those books were suggested by my mom and one in particular inspired this post. Also something I've noticed the last 5 years or so (really since I got into cozy mysteries though this isn't based on one) is more and more authors are including recipes at the end of their books.
Like many, the main characters in Kennedy Ryan's Before I Let Go, have a profession that involves food. For the two main characters in this book it's as owners of a popular restaurant in Atlanta. And this is one of their signature cakes.
Because it includes my favorite type of fruit, citrus, AND it's citrus season, I decided to make cakes for neighbors and add it to my blog so you can try. But read the book. It was great. Made me laugh, cry, remember good times and bad and reaffirms the power of love.
Just a note, I changed the glaze recipe a bit to be more to my liking.
Ingredients
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1 ยฝ unsalted butter, soften
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1 ยผ cup sugar
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2 cups all purpose flour
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1 tsp salt
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1 tsp baking powder
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ยฝ tsp baking soda
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3 large eggs
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1 ยผ cup sour cream
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zest of 3 lemons
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ยผ cup limoncello
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1 cup powdered sugar
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ยผ cup lemon juice or limoncello
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1 tsp vanilla paste
Glaze
Directions
Preheat oven 350
Spray bundt pan with cooking spray
In a bowl, mix flour, baking soda, baking powder and salt together
In a stand mixer bowl (or large bowl if using a hand mixer), cream butter and sugar until light yellow and fluffy.
Continue beating butter while adding eggs one at a time.
Once eggs are fully incorporated, add โ of the flour mixture, let mix fully, then half the sour cream, then another โ of flour, final bit of sour cream and then end with flour mixture. Fully combine after each part!
Add zest and limoncello
Mix till smooth.
Pour cake into prepared pan. Smooth the top and bake on center rack for 30 minutes.
Lower temp to 325 and rotate cake 180 degrees and cook for an additional 25 minutes.
Let cool in pan. Flip onto plate after 15 minutes.
Mix Glaze ingredients till fully combined. Top cooled cake with glaze.