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almond limoncello pound cake

(1 rating)
NewYorkWoman avatar
Recipe by
Rose Rauhauser
@NewYorkWoman
Bronx, New York to York, PA

We love lemon flavor and Limoncello, so here they are blended into a beautiful lemon flavored pound cake. Enjoy.

(1 rating)
yield 8 or more
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For almond limoncello pound cake

  • CAKE
  • 3/4 c
    slivered almonds
  • 1 c
    unsalted butter, softened
  • 2 c
    sugar
  • zest and juice of 2 lemons, divided
  • 6
    extra large eggs at room temperature
  • 2 c
    unbleached cake flour
  • 1 tsp
    salt
  • 3 Tbsp
    limoncello
  • GLAZE
  • 1/4 c
    limoncello
  • 3/4 c
    sugar
  • 1 Tbsp
    butter
  • juice of two lemons

How To Make almond limoncello pound cake

  • 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.
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