Cucina Valentina

Cucina Valentina

Wednesday, May 10, 2017

Limoncello Pound Cake with Coconut Lemon Glaze




Happy 97th Birthday, Aunt Theresa!

It isn't every day that someone very dear to you turns 97.

My sweet Aunt Theresa has been in my life since the day I arrived home from the hospital.  My family had waited three long years to adopt an Italian baby, so my arrival was quite a milestone!

Decades later, my Aunt Theresa is one of the handful of relatives I have left, so when it came to celebrating her 97th birthday, a truly incredible milestone, I knew that a very special cake was in order.

An homage to our heritage, it only seemed right that lemons, an Italian staple, play a main role in this recipe.  This pound cake is bright and delicious, perfect for spring, and I think you will love it.

Limoncello Pound Cake with Lemon Coconut Glaze


2 large eggs
3/4 C plain non-fat Greek yogurt
1/4 C butter , melted
1/4 C Sicilian lemon infused olive oil
4 T Limoncello (or use lemon juice if you prefer)
1 t vanilla
1 t lemon zest
1 C sugar
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Lemon Coconut Glaze

3/4 cup powdered sugar
2 T Limoncello or Lemon Juice (to achieve desired consistency adjust as necessary)
1 T coconut extract


Preheat oven to 350.
Butter a loaf pan. Set aside.
In a large bowl or mixer, whisk together the eggs, yogurt, butter, olive oil, Limoncello, vanilla and lemon zest. 
In another bowl, whisk together the flour, baking powder, baking soda and salt.
Slowly add the dry ingredients to the wet ingredients a little at a time until just incorporated, being careful not  to over-mix.
Pour the batter into prepared pan and bake 30-40 minutes until a toothpick inserted into the center comes out clean and the top of the cake is golden brown.
Remove from the oven and let rest while you prepare the glaze by whisking together the powdered sugar, coconut extract and Limoncello or lemon juice in a measuring cup until smooth.
Invert the cake onto a pretty platter and remove pan, then turn the cake over and drizzle with glaze.

I topped this cake with fresh berries marinated in coconut infused white balsamic vinegar.  Fantastic!

Me and my Aunt Theresa

* Recipe adapted from