When I was five years old my favourite thing in the whole world was gymnastics. I went to gymnastics once or twice a week. My parents were very young and didn’t earn a lot of money, but they saw how much I loved gym and bought me my own set of monkeybars. Not a cheap plastic set but actual metal ones that you get at the park. I practiced on the monkeybars and in my backyard on the grass. I was pretty obsessed and, naturally, thought I knew everything.
One day I had my non gymnast school friend and my neighbour who was a gymnast over. We were playing in my backyard, doing handstands and cartwheels, talking about gynmastics, specifically handstands and the different types of them. You know, the important stuff.
“What about running handstands?” I asked.
“There’s no such thing” my neighbour challenged.
“Yes there are” I rebutted.
“No there isn’t” she replied.
“Yes there are, watch” accepting her challenge.
So off I ran as fast as my little legs could carry me because I was going to do the best running handstand that there ever was.
I plant my hands on the ground and land a handstand and then all the momentum I’d built up running followed. Suddenly. Now I’m on my face in the ground. And my wrist is rather bent.
Embarrassed and rather injured I run straight to my mum who takes me straight to hospital where they confirm I’ve broken both of the bones in my wrist.
I don’t remember how long it took to me to recover, in fact I can’t even remember any of the pain. I do remember doing another handstand and cartwheel though. I didn’t let the fear stop me. Naturally I was scared because I knew what I could do now if I wasn’t careful. But cartwheels and handstands are waaaay more fun. Or so I remember, I haven’t actually tried in two decades so this Spring I’m putting it on my to do list.
This delightful recipe is also something I’ve had on my to do list for a while now. I thought Spring time would be the perfect time to try it out. I was lucky enough to already have the ingredients. This cake is so light and fluffy. The lemon has the right amount of sweetness that I guarantee you’ll be going back for seconds or maybe even thirds.
Limoncello Pound Cake
adapted from Mela e Cannella
170 g butter, softened
170 g caster sugar
1 tablespoon finely grated lemon zest
11/2 tablespoon Limoncello
175 g flour
3/4 teaspoon baking powder
Preheat oven to 170 °C, grease loaf tin.
In a bowl mix the butter, sugar and lemon zest until the mixture is light and creamy.
Gradually add the Limoncello and eggs, beating well.
Sift the flour and baking powder into the butter and mix well.
Pour loaf tin and bake for 45 minutes, checking the middle of the cake with a toothpick to check if it is baked through.
Remove from the oven and let cool in the tin for 5 minutes, then remove and let cool on a rack.
Dust with icing sugar (powdered sugar).