Growing up my grandmother would make a lot of different baked goods that had lemon and/or anise flavoring. My favorite were anisette cookies which are little dome shaped cookies covered in a sugar glaze. She would also make pizelle cookies and biscotti with anise flavoring, and I loved them all. I quickly realized that anise, especially combined with lemon, was a very popular combination in Italian pastries.
Anise is derived form a flowering plant of the same name. It has a licorice-like flavor similar to fennel or star anise. When people hear it is like licorice they are often wary of trying it. I’m not normally a fan of licorice, but I love anise when it is used in moderation. I think it always pairs excellently with the lightness of lemon.
I wanted to create a flavorful yet light lemon anise pound cake that would incorporate both flavors without being to overwhelming. I chose to use natural lemon and anise extracts, which you can usually find in the baking isle at your local grocery store. To kick it up a notch I also use a bit of lemon juice as well as a quarter of a cup of Sambuca (an Italian anise-flavored liqueur). Just like my favorite anisette cookie I then topped the pound cake with a lemon sugar glaze. The result is a light and refreshing pound cake that is perfect for spring-time. I couldn’t resist making it this past weekend to celebrate Easter!
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