Limoncello is an Italian lemon liqueur mainly produced in Southern Italy especially in the region around the Gulf of Naples, the coast of Amalfi and Island of Capri. Traditionally, it is made from the zest of Femminello St. Teresa lemons also known as Sorrento lemons. Limoncello is the second most popular liqueur in Italy and it has recently become popular in other parts of the world. Restaurants in the United States, the United Kingdom, Canada, Australia and New Zealand are now increasingly offering limoncello on their beverage and dessert menus.
Almond Pound Cake with Limoncello and Strawberry Rhubarb Sauce.
Cook's notes: This miniature bottle of limoncello was a real find at the liquor store.
It was was just the right amount for this cake. And the price was under $2.00. The cake has a moist spongy texture with fragrant bits of citrus. It can be dusted with powdered sugar or topped with a sauce.
- 1 cup flour
- 1 tsp. baking powder
- 1/8 tsp. salt
- 3/4 cup sugar
- 1/3 cup extra-light olive oil
- 5 Tb. butter, room temperature
- 1-7 oz. tube of almond paste
- 1 TB flour
- 4 TB. grated lemon peel
- 4 large eggs
- 1/3 cup limoncello (lemon liqueur)
- 1/3 cup powdered sugar
- Preheat oven to 325 degrees. Spray a spring form pan (9 inch) with PAM.
- In a food processor add 1 TB. flour and almond paste. Pulse to crumble.
- Whisk flour, salt, baking powder and set aside.
- Beat 3/4 cup sugar, oil and butter until light and fluffy, about 3 minutes.
- Add crumbled almond paste and grated lemon peel. Beat until smooth.
- Add eggs one at a time, beating after each addition.
- Add flour mixture, stir to blend.
- Bake cake 40-45 minutes until golden brown and tester inserted into center comes out clean.
- Cool cake on a wire rack.
- Mix powdered sugar and limoncello. After 20 minutes poke random holes in cake and drizzle powdered sugar mixture.
- When cake is completely cool dust with powdered sugar.
another option is to serve pound cake with Strawberry-Rhubarb Sauce. The recipe was previously posted. See link