Lemon and limoncello pound cake

Name: Lemon and limoncello pound cake
Prep time: 1 h 45 min
Cook time: 1 h
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 1/2 cup diced butter, room temperature; 1/2 cup white sugar; 1/2 cup brown sugar; 3 large eggs, room temperature; 1/3 cup sour cream, taken out of the fridge 15 minutes before use; 3 tablespoons lemon zest; 2 tablespoons Limoncello (or lemon juice); 2 tablespoons dark rum (or vanilla extract); 1 1/2 cups all-purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 2 pinches of salt; About 1 tablespoon poppy seeds; 1 cup icing sugar; 2 tablespoons milk; 1 tablespoon Limoncello (or lemon juice)

Preparation 1 h 45 min
Cooking 1 h
Servings 6 to 8
Freezing Absolutely

This lemon and limoncello pound cake is so good! The kind of cake that will be as delicious in the middle of summer as it is during the holidays.

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Ingredients for the cake

1/2 cup diced butter, room temperature
1/2 cup white sugar
1/2 cup brown sugar
3 large eggs, room temperature
1/3 cup sour cream, taken out of the fridge 15 minutes before use
3 tablespoons lemon zest
2 tablespoons Limoncello (or lemon juice)
2 tablespoons dark rum (or vanilla extract)
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 pinches of salt
About 1 tablespoon poppy seeds

Ingredients for the icing

1 cup icing sugar
2 tablespoons milk
1 tablespoon Limoncello (or lemon juice)

Preparation

Preheat the oven to 325°F. Grease and flour a 9” x 5” loaf pan.
In the bowl of a stand mixer fitted with the flat beater, add the butter, sugar and brown sugar. Beat for 2 minutes or until smooth. Scrape the sides of the bowl well.
On medium speed, add the eggs one at a time and mix well between each one.
Add sour cream, lemon zest, Limoncello and rum and mix for 30 seconds.
In a bowl, add the flour, baking powder, baking soda and salt then mix.
On low speed, stir in the flour mixture, in two parts, until smooth. Scrape the sides of the bowl well. Do not overmix.
Pour the mixture into the loaf pan and make the top surface even. Decorate with poppy seeds.
Place in the oven and bake for about 1 hour or until a toothpick comes out clean when poked in the center. Leave to cool for 30 minutes before unmolding. Place on a wire rack and let cool for 1 hour before adding the frosting.
For the icing: add the ingredients in a bowl and mix until smooth. Adjust consistency by adding either milk or powdered sugar, to taste. Drizzle with frosting and serve!

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Norton Late Harvest 2021

Mendoza, Agentine

Produced by the Bodega Norton, this beautiful dessert wine composed of 100% Chardonnay is characterized by notes of ripe pear, apple, white fruit with nuclei, compote fishing and salted butter. Very attractive and at a low price, it will be in pleasant company with this dessert. See the product

Tarte au Citron, 5%

La Barberie

A tart IPA brewed with lemon and lactose, it will offer you pronounced notes of lemon, vanilla and crunchy cereal. The lemon flavors in the beer will resonate with the lemon and limoncello in the recipe. The cereal present and the lactose in this liquid lemon pie will play well with the cake base. A lemon pound cake with a liquid lemon dessert? A nice gourmet dose of vitamin C! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!