Description
Delicious lemon pound cake with a sweet limoncello glaze, perfect for any occasion.
Ingredients
Scale
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- 2 large eggs, room temperature
- 3/4 cup (180 ml) milk
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon lemon zest, freshly grated
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) liquid coconut oil
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 cup (120 g) lemon curd
- 1 cup (120 g) powdered sugar (for glaze)
- 3 tablespoons (45 ml) limoncello
Instructions
- Step 1: Preheat Oven: Set your oven to 350°F (175°C) to ensure an even bake and a lovely golden crust.
- Step 2: Prepare the Pan: Spray a 9×5 loaf pan with nonstick spray and line it with parchment paper if desired for easy cake release.
- Step 3: Whisk Eggs and Liquid: In a large bowl, whisk together the eggs, milk, granulated sugar, lemon zest, and vanilla extract for 1 to 2 minutes until smooth and well combined.
- Step 4: Add Coconut Oil Gradually: Pour the coconut oil gently into the wet mixture while continuing to whisk to create a consistent, lump-free batter.
- Step 5: Fold in Flour Mixture: In a separate bowl, combine the all-purpose flour, baking powder, and kosher salt. Carefully fold these dry ingredients into the wet mixture using a rubber spatula. Fold gently to avoid overmixing, which can cause a dense cake.
- Step 6: Incorporate Lemon Curd: Fold the lemon curd into the batter, allowing streaks of bright flavor to run through the mixture.
- Step 7: Transfer Batter to Pan: Using a rubber spatula, spoon 3/4 of the batter into the prepared loaf pan and smooth the surface.
- Step 8: Bake Cake: Place the pan in the preheated oven and bake for about 55 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. A sweet lemon aroma will signal readiness.
- Step 9: Cool and Glaze: Let the cake cool in the pan for 10 minutes. Carefully run a knife around the edges and invert onto a wire cooling rack. Once cooled, mix powdered sugar with limoncello to desired sweetness and drizzle over the cake.
Notes
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- Room Temperature: Store the cake in an airtight container away from heat and moisture for up to 2 days.
- Refrigeration: Keep the cake in an airtight container in the refrigerator. It stays fresh for up to 7 days. Bring to room temperature before serving.
- Freezing: Wrap tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator.
- If the cake sinks in the middle, reduce oven temperature to 325°F after 10 minutes of baking to prevent overbrowning and ensure even baking.
- Verify baking powder freshness by testing 1 teaspoon in hot water; it should bubble vigorously if active.
- If batter is too thick, add 1 or 2 tablespoons more milk before pouring into the pan for a smoother texture.
- For a less sweet glaze, add limoncello gradually, starting with 1 tablespoon increments, adjusting sweetness 10 minutes before serving.
- To avoid sticking, cool the cake for only 10 minutes in the pan, then carefully loosen edges with a knife before inverting.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg