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

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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)

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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!