Get ready to transform your kitchen into an Italian pastry paradise with this show-stopping Lemon Curd Pound Cake! Imagine a dessert so decadent, it whispers promises of sun-drenched Mediterranean coastlines and luxurious flavors that will transport you far beyond your dining room. This isn't just a cake - it's a culinary journey that marries the rich, velvety texture of a classic pound cake with the bright, zesty essence of lemon and a seductive limoncello glaze that will have everyone begging for your secret recipe.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Italian
Serves: 12 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/4 cup lemon juice
- 1 cup lemon curd
- 1/2 cup limoncello
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer. Beat on medium-high speed for 4-5 minutes until the mixture becomes light, fluffy, and pale yellow.
- Add eggs one at a time to the butter mixture, beating thoroughly after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of leavening agents.
- Alternately add the dry flour mixture and sour cream to the butter mixture, beginning and ending with the flour. Mix on low speed just until combined, being careful not to overmix.
- Fold in fresh lemon juice and gently incorporate lemon curd into the batter, creating a marbled effect.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
- For the limoncello glaze, whisk together powdered sugar and limoncello in a bowl until smooth and pourable.
- Once the cake is completely cooled, drizzle the limoncello glaze over the top, allowing it to naturally cascade down the sides of the cake.
- Let the glaze set for 10-15 minutes before slicing and serving. Optionally, garnish with fresh lemon zest or candied lemon peel.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature before mixing. This helps create a smoother, more uniform batter and ensures even baking.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Use Fresh Ingredients: Opt for fresh lemon juice and high-quality limoncello for the most vibrant flavor profile.
- Pan Preparation is Key: Thoroughly grease and flour your bundt pan to prevent sticking. Consider using a baking spray with flour for foolproof release.
- Check for Doneness: Use the toothpick test, but remember that a few moist crumbs are okay - they ensure a tender cake.
- Cooling Technique: Allow the cake to cool in the pan for 15 minutes before removing. This helps the cake structure set and prevents breaking.
- Glaze Application: Wait until the cake is completely cool before adding the limoncello glaze to prevent it from becoming runny or absorbing too quickly.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
