Limoncello Pound Cake Recipe From Callmepmccom Recipes

POUND CAKE WITH LIMONCELLO ZABAGLIONE

Steps:

• For the berries: Mix together the berries, lemon juice, limoncello and sugar in a medium bowl. Crush the berries gently, using the back of a fork. Set aside for at least 30 minutes to let the juices develop and the flavors mingle.
• For the limoncello zabaglione: Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat. In a heat-proof medium bowl that fits comfortably over the saucepan without touching the water, combine the egg yolks, limoncello, sugar, lemon zest and lemon juice. Using an electric mixer, beat on low speed until smooth and incorporated. Place the bowl over the simmering water and continue beating until a thick ribbon remains in the mixture when the beaters are lifted out, about 10 minutes. Remove the bowl from the saucepan and continue to beat for another 2 minutes to prevent the egg from cooking. Cool to room temperature.
• To serve, place a 3/4-inch-thick slice of pound cake on a plate. Top with a spoonful of the berries and a dollop of the zabaglione.

LIMONCELLO POUND CAKE (KAT)

Steps:

• 1. **** you can use the homemade limoncello ( https://www.justapinch.com/recipes/drink/cocktail/limoncello-kat.html?p=1) or store bought
• 2. Preheat oven to 350. In a large bowl add butter and sugar and cream until smooth. Add eggs one at a time and beat in between each one. Add flour , salt and baking powder, mix well. Add vanilla extract and limoncello, mix well.
• 3. Pour into a 6 cup loaf pan sprayed with cooking spray or use a cup cake pan. Bake 40 - 45 minutes or until a toothpick comes out clean.
• 4. Place on a wire rack to cool. Poke holes in cake with a fork and drizzle some limoncello over it, about 2 tablespoons ( optional) Make glaze, by adding limoncello into confectioners sugar, make as thick or thin as you want, drizzle over cake ( optional on the glaze too)

ALMOND LIMONCELLO POUND CAKE

Steps:

• 1. Preheat oven to 325. Grease and flour a 12 cup bundt pan, after spraying sprinkle almonds evenly in the bottom of the pan and set aside. In a large mixing bowl, beat butter, sugar and lemon zest, reserve juice for later use. Mix on low speed until creamy, about 5 minutes, scrap bowl down occasionally. Add 3 eggs, one at a time, beating well after each addition. Add 1 cup of flour, blend well, then add the salt and remaining eggs, one at a time, beating after each addition. Alternately add the remaining flour with 3 tablespoons Limoncello, beating just until mixture is well blended. Spoon batter into prepared pan, tap pan to allow clearing of air bubbles. Bake 50 to 55 minutes, test until wooden skewer inserted comes out clean.
• 2. Glaze: In small saucepan, blend Limoncello, reserved lemon juice, sugar and butter. Place over medium heat and bring to a boil. Let boil for 2 minutes. Remove cake from oven after done and pour glaze mixture over the hot cake while still in pan. Let cake cool in the pan. The glaze will be absorbed into the cake as it cools. When the cake is cooled, invert it onto a service plate.