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Limoncello Almond Pound Cake  Print

This recipe appeared in Scratch the Surfas on 18 Aug 2008
 

Recipe adapted from Bon Appetit magazine (March 2006)
 
Limoncello Almond Pound CakeBaker’s notes: This cake’s texture isn’t like that of a traditional pound cake (do to the amount of almond paste in it). I find it tastes best served the next day, after the limoncello has had a chance to completely soak in. I also like to serve the slices warm (a 15 second zap in the microwave does the trick). I highly recommend serving with whipped cream and fresh berries, but a dusting of powdered sugar will also do.
 
3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/3 cup light olive oil (alternative: lemon-flavored olive oil)
5 tablespoons unsalted butter, softened
10 ounces almond paste (not marzipan), finely crumbled
2-3 tablespoons finely grated lemon peel
4 large eggs
1/3 cup limoncello liquer
Whipped cream
Assorted fresh berries
 
Preheat oven to 325° F. Butter and flour a 9-inch springform pan.
In a small bowl, whisk together flour, baking powder and salt.

Using electric mixer, beat 3/4 cup sugar, oil and butter in large bowl until light and fluffy (about 3 minutes). Add the almond paste and lemon peel. Beat until smooth. Add eggs one at a time, beating well after each addition. Add flour mixture; stir to blend. Transfer to prepared pan.

Bake cake until golden brown on top and tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on a rack. (Can be made one day ahead. Cover and store at room temperature).

Remove pan sides from cake and transfer to serving plate. Poke holes all around top of cake with a wooden skewer and slowly brush the limoncello over the top, allowing it to completely soak in.

Cut into wedges and serve with a dollop of whipped cream and fresh berries.

Comments (1)



jeanne said:

I’ve been lookng everywhere for this recipe! In organizing all of our recipes that were bunched altogether in a plastic recipe holder I fear I through it out! My husband always makes it for presents etc. Thank you, thank you, thank you.