Limoncello Lemon Pound Cake

Update: I have swapped out the limoncello glaze for candied lemon slices. It has been 2 years since I first posted this recipe and our preference has changed. Slightly more work than the glaze but adds so much more lemony flavour to the cake. 

Simply cook some thinly sliced lemons in a simple sugar syrup (ratio 1:1) over medium-low heat until the rind soften and turns slightly translucent. 

We also found that we love this cake even more if we chill it in the fridge and let it sit briefly at room temperature before enjoying. It will become denser than if it was kept at room temperature because the cooled fats has bound the fine crumbs together. But this in turn gives the chilled cake a creamy mouthfeel which we oh-so-love! Kinda reminds me of Sara Lee, only that it's without added preservatives. Pretty enjoyable when the weather gets too hot. 

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Being back in Singapore for a mere week is definitely not enough time to catch up with friends, spend time with family and get miscellaneous stuffs done. Thankfully, my family came over to visit (and celebrated my birthday. YAY!) so we had more time together. Now that they have gone home and the flu seems to be leaving me too after a week, it's time to blog again.

Still with lingering physical discomfort, I thought I might start with something simple. Then, my green-fingered neighbor came over with these huge lemons (larger than he gave me in the past)!! How convenient?! Lemon pound cake it is. Look at the size of that, I definitely have to share my bakes with him! It's like a small pomelo already. Ha!

Just as I was preparing the ingredients, this beautiful bottle of Limoncello (lemon flavored liqueur) caught my eye, sitting prettily in the corner of my pantry. While baking with alcohol is not something new to me, I have yet to use copious amount of it in baking. But what the heck, the alcohol's gonna evaporate anyway.

Limoncello Lemon Pound Cake (makes 2x 8" loaf tins)

Mixture A
 250g     Butter, unsalted
 250g     Sugar
 1 tbsp   Lemon zest from unwaxed lemon

     3      Eggs (about 150g total)

Mixture B
 120g     Milk
 120g     Limoncello
   40g     Lemon Juice
     5g     Vanilla Extract

Mixture C
 300g     Plain Flour
     5g     Baking Powder
     2g     Baking Soda
     2g     Salt

Preheat oven to 175°C

1. Line the loaf tins.

2. Stir (B) until homogeneous, reserve. Sift (C) and reserve.

3. With a paddle attachment, beat (A) till creamy, color should be pale and the lemon oil has been released from the zest.

4. Gradually add the eggs and beat till it is incorporated.

5. Add in (C) in 3 additions while alternating with (B), pausing between each additions to scrape down the sides. I.e. Flour -> Milk -> Flour -> Milk -> Flour. Mix till just combined.

6. Pour into lined tins and bake for 60 mins or until a tester comes out clean with few crumbs. Check at 50 mins to prevent over baking.

7. Leave in tin for 10 mins before removing to cool completely on wired rack.

Optional: 
Limoncello Glaze
   60g     Confectioner's Sugar (aka powdered sugar, icing sugar)
   30g     Limoncello (or lemon juice to remain kids-friendly)

1. Stir limoncello into confectioner's sugar till combined.

2. Drizzle over cooled cake.

Thoughts: Though a traditional pound calls for a ratio of 1:1:1:1 across its ingredients of butter, flour, egg and sugar, the definition has been blurred in recent decades. Some bakers might even acknowledge anything baked in a loaf or bundt tin as a pound cake. *shudders* I acknowledge the fact that people's preference have changed over the years. Many now enjoy a softer textured cake over a traditional recipe of dense pound cake. That preference is also true with my family, so bear in mind, this recipe is no longer "traditional" in that sense. You are welcome to revert it to the age old ratio.

I'm not sure if it's the introduction of alcohol or the increased amount of liquid or the reduced fats, the cake has very fine crumbs, an almost melt in your mouth texture yet still remains soft and moist.

I think I have safely secured a constant supply of fresh lemons from my neighbour! 

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