Lemon poppy is one of my favorite combos of all time, but let’s be honest; there are plenty of recipes already. So I like to jazz it up with mascarpone in the batter to make it nice and moist and topped with limoncello glaze.
How to make limoncello poppy seeds cake:
For the limoncello glaze:
In a small bowl, mix 160 g of powdered sugar with 30 g of limoncello until smooth. The consistency should be thick but runny enough to glaze the cake, similar to corn syrup, to give you an idea.
For the loaf:
- Preheat the oven to 350°.
- In a medium bowl, sift 265 g of cake flour, 4 g of baking soda, and 4 g of baking powder, add 25 g of poppy seeds, and set it aside.
- In a stand mixer bowl, pour 150 g of room temperature butter and 115 g of mascarpone, and 280 g of granulated sugar.
- Start beating until nice and fluffy, then add three room temperature eggs one at a time, the zest of two lemons, and 25 g of limoncello.
- Mix for another minute, then add the sifted flour and baking soda one spoonful at a time.
- Once all the flour is incorporated, transfer the batter into a greased 8×5 loaf pan and bake at 350° F for 60 minutes or until the cake’s center reaches 200° F.
- Remove the cake from the oven and let cool for 20 minutes before removing it from the pan.
- When the cake is cool, place it on a cooling rack and pour the glaze on top. Using a small spatula, spread the glaze evenly all over the surface, then sprinkle with some poppy seeds.
How to store limoncello poppy seeds cake:
You can keep this cake wrapped in plastic at room temperature for three days or up to 5 days in the fridge. You can also freeze it for up to 2 months.
To defrost it, leave it on the counter overnight.
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Ingredients
For the limoncelo glaze:
- 30 g limoncello
- 120 g powdered sugar
For the loaf:
- 150 g room temperature butter
- 3 whole eggs, room temperaure
- 280 g granulated sugar
- 115 g mascarpone or sour cream
- 2 zest of lemon
- 25 g limoncello liquer
- 265 g cake flour
- 4 g baking powder
- 4 g baking soda
- 25 g poppy seeds
Instructions
For the limoncello glaze:
- In a small bowl, mix 120 g of powdered sugar with 30 g of limoncello until smooth. The consistency should be thick but runny enough to glaze the cake, similar to corn syrup, to give you an idea.
For the loaf:
- Preheat the oven to 350°.
- In a medium bowl, sift 265 g of cake flour, 4 g of baking powder and 4 g of baking soda, add 25 g of poppy seeds, and set it aside.
- In a stand mixer bowl, pour 150 g of room temperature butter and 115 g of mascarpone, and 280 g of granulated sugar.
- Start beating until nice and fluffy, then add three room temperature eggs one at a time, the zest of two lemons, and 25 g of limoncello.
- Mix for another minute, then add the sifted flour and baking soda one spoonful at a time.
- Once all the flour is incorporated, transfer the batter into a greased 8×5 loaf pan and bake at 350° F for 60 minutes or until the cake’s center reaches 200° F.
- Remove the cake from the oven and let cool for 20 minutes before removing it from the pan.
- When the cake is cool, place it on a cooling rack and pour the glaze on top. Using a small spatula, spread the glaze evenly all over the surface, then sprinkle with some poppy seeds.
Notes
How to store limoncello pound cake:
You can keep this cake wrapped in plastic at room temperature for three days or up to 5 days in the fridge. You can also freeze it for up to 2 months.To defrost it, leave it on the counter overnight.
Tried this recipe?Mention @cheflucafrau or tag #cheflucafrau!
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