There are moments when I truly wonder if being a cat owner is really worth it. Sure there are those rare five seconds of cuddling each day, which I sincerely adore, but can they make up for the other twenty-three hours, fifty-nine minutes, and fifty-five seconds of insanity? Am I the only one who has these feelings? Am I the only one walking through life a little tired, delirious at times, and often in need of sleep of which I am denied because I live with an insanely neurotic four-legged beast.
Each morning begins the same way. The sound of a cat’s paw smacking the living hell out of a wicker trash can basket that is located in our bedroom closet. To be fair, it’s not the trash can’s fault for making this irritating noise. It’s the plastic liner insert and decorative metal hanging tag attached to the front of the trash can which are the real culprits. At one time, I considered myself lucky to win this expensive Longaberger basket in a game of bingo. I obviously don’t feel quite the same nowadays.
Sure, I could always get rid of the trash can basket, but would that really solve the problem? Hell, I could even close the closet door if it would actually close, which at one point I swear it could. Now, however, that isn’t an option due to our house settling and I’ll be damned if I’ll allow B.O.B. Bob to shave the bottom off of yet another door in our house. That’s a discussion for another day. Basically, what I’m trying to say, is that trash can or no trash can, there would always be another irritating noise coming from somewhere or something my wackadoo kitty isn’t supposed to be near or playing with.
Kitty and I constantly find ourselves at war in this little ol’ house of ours, especially in the kitchen. While making this Limoncello Pound Cake for this month’s “Cocktails” themed Bundt Bakers hosted by Patricia of Patty’s Cake, Brenna was present to play with the few lemon seeds that hit the kitchen floor during juicing and to peek in the oven when I was checking on the cake. All in all, not too annoying, all things considered. However, when attempting to photograph my cake at the very last minute, I had to literally fight her to get out of the picture. That’s where I had to draw the line.
Kitty cats and lovely icing drizzled Bundt cakes do not mix, no matter how cute they look together. That’s why a certain little kitty was sent to “jail” for a short stay. Now, if only the threat of “jail” could keep her away from that damn wicker basket trash can, perhaps B.O.B. Bob and I could finally get some sleep. Until that happens though, we’re the ones wandering around with zombie-like looks on our faces because our cat insists on us being up-and-at-em’ so that she can get all cozy in her bed while we stand by irritatingly watching with envy.
Ingredients:
Cake:
- 1/4 Cup Heavy Cream
- 3 Tablespoons Limoncello
- 2 Tablespoons Fresh Lemon Juice
- 2 Cups All-Purpose Flour
- 3/4 Teaspoon Baking Soda
- 1/4 Teaspoon Kosher Salt
- 1 1/2 Cups Granulated Sugar
- 6 Tablespoons Unsalted Butter, Room Temperature
- Zest of 2 Lemons
- 2 Eggs
- 1/4 Cup Sour Cream
- 1 Teaspoon Vanilla Extract
Icing Drizzle:
- 1 Cup Powdered Sugar
- 2 Tablespoons Limoncello
- 1 Tablespoon Fresh Lemon Juice
*For the best results, make two batches of icing drizzle. One to drizzle over the cake while it is warm, and one to drizzle over the cake after it has cooled.
Directions:
Cake:
- Preheat oven to 325 degrees.
- Grease and flour a Bundt pan; set aside.
- Whisk together the heavy cream, limoncello, and lemon juice; set aside
- Sift together the flour, baking soda, and salt; set aside.
- In a large bowl, cream the sugar, butter, and lemon zest for 2 minutes on medium speed.
- Add each egg, one at a time; mix for 1 minute after each addition.
- Add the sour cream and vanilla; mix for 1 minute.
- Add 1/2 of the flour mixture to the mixing bowl; mix until just incorporated.
- Add the cream mixture; mix until just incorporated.
- Add the remaining flour mixture; mix until just incorporated.
- Pour the thick cake batter into the prepared Bundt pan, and then even out the batter with a spatula.
- Bake for 35 to 45 minute, or until a knife inserted in the middle comes out clean.
- Allow the cake to cool for 10 minutes before inverting it onto a baking rack.
Icing Drizzle:
- Whisk together the powdered sugar, limoncello, and fresh lemon juice until extremely smooth.
- Drizzle the icing over the still warm or cooled Bundt cake.
*Drizzling the cake while it is warm will allow the cake to absorb the drizzle and become even more moist, however, drizzling the cake while it is cool will create a prettier cake. For the best results, double the amount of icing drizzle and do both.
Suggestions:
- Using both room temperature butter and eggs will help them to incorporate better into the cake batter.
- You can easily use a smaller Bundt pan for this cake; the batter will not fill the pan.
- During the last fifteen minutes of baking, test the cake every five minutes with a knife. You do not want to overbake the cake or it will become dry.
- You may wish to sift the powdered sugar before whisking the limoncello into it for the icing drizzle. This will help to prevent lumps.
Improvements:
- Stir a 1/2-cup of finely chopped almonds into the cake batter before baking.
- Add finely chopped Candied Lemon Slices to the cake batter, or use them to decorate the top of the Bundt cake.
- I used this Nordic Ware Jubilee Bundt Pan to make this cake. I wanted a cake that would allow the icing drizzle to pool in certain areas.
- Use this Wilton Decorating Bottle
to drizzle the icing over the warm and cooled Bundt cake. I have come to absolutely love this kitchen gadget.
Ingredients:
- 1/4 Cup Heavy Cream
- 3 Tablespoons Limoncello
- 2 Tablespoons Fresh Lemon Juice
- 2 Cups All-Purpose Flour
- 3/4 Teaspoon Baking Soda
- 1/4 Teaspoon Kosher Salt
- 1 1/2 Cups Granulated Sugar
- 6 Tablespoons Unsalted Butter, Room Temperature
- Zest of 2 Lemons
- 2 Eggs
- 1/4 Cup Sour Cream
- 1 Teaspoon Vanilla Extract
- 1 Cup Powdered Sugar
- 2 Tablespoons Limoncello
- 1 Tablespoon Fresh Lemon Juice
Directions:
- Preheat oven to 325 degrees.
- Grease and flour a Bundt pan; set aside.
- Whisk together the heavy cream, limoncello, and lemon juice; set aside
- Sift together the flour, baking soda, and salt; set aside.
- In a large bowl, cream the sugar, butter, and lemon zest for 2 minutes on medium speed.
- Add each egg, one at a time; mix for 1 minute after each addition.
- Add the sour cream and vanilla; mix for 1 minute.
- Add 1/2 of the flour mixture to the mixing bowl; mix until just incorporated.
- Add the cream mixture; mix until just incorporated.
- Add the remaining flour mixture; mix until just incorporated.
- Pour the thick cake batter into the prepared Bundt pan, and then even out the batter with a spatula.
- Bake for 35 to 45 minute, or until a knife inserted in the middle comes out clean.
- Allow the cake to cool for 10 minutes before inverting it onto a baking rack.
- Whisk together the powdered sugar, limoncello, and fresh lemon juice until extremely smooth.
- Drizzle the icing over the still warm or cooled Bundt cake.
*Some affiliate links can be found in this post.
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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page.
And don’t forget to take a peek at all of the Bundts the other talented bakers have baked this month:
- Banana Daiquiri Bundt Cake by Bizcocheando
- Caipiroska Bundt Cake by I Love Bundt Cakes
- Dirty Banana Mini Bundts by Passion Kneaded
- Eggless Bundt Anise Pound Cake by Sneha’s Recipe
- Harvey Wallbanger Bundt Cake by The Queen of Scones
- Irish Car Bomb Bundt Cake by Making Miracles
- Limoncello Pound Cake by Faith, Hope, Love, & Luck Survive Despite A Whiskered Accomplice
- Maracuya Sour Bundt Cake by Patty’s Cake
- Midori Splice Bundt Cake by All That’s Left Are The Crumbs
- Mimosa Bundt Cake by Palatable Pastime
- Strawberry Margarita Bundt by A Day in the Life on the Farm
