Almond Lemon Pound cake

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 the Island of Capri. Traditionally, it is made from the zest of Femminello St. Teresa lemons are 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 with a reasonable price. The cake has a moist spongy texture with fragrant bits of citrus. It can be dusted with powdered sugar, topped with a sauce, or fresh berries. 

Cooking Tip: 

• Almond paste can be pricey so by using 1/2 can and putting the rest in ziploc bag and store in the refrigerator there is enough to use for another time. It's a good addition to the almond cake. 
• Adding a bit of flour to almond paste in the Cuisinart helps keep the almond paste from sticking to blades.
• Lemon syrup is an excellent non-alcoholic choice to replace limoncello in recipes and cocktails. The syrup is liquid-based on lemon sugar with a consistency similar to that of the original ingredient. A wide selection of lemon syrup brands is available in supermarkets and online shops. One of the most popular options is Torani Lemon Syrup

Ingredients:

• 1 cup flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 3/4 cup sugar
• 1/3 cup extra-light olive oil
• 5 tablespoons butter, room temperature
• 1/2 of a 7 oz. tube or can of almond paste
• 1 tablespoon flour
• 4 tablespoons grated lemon peel
• 4 large eggs
• 1/3 cup limoncello (lemon liqueur)
• 1/3 cup powdered sugar

Directions:

• Preheat oven to 325 degrees. Spray a springform pan (9 inch) with PAM.
• In a food processor add 1 tablespoon 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 in one at a time, beating after each addition.
• Add flour mixture, stir to blend.
• Bake cake 35 40 minutes until golden brown and tester inserted into the center comes out clean.
• Cool cake on a wire rack.
• Mix powdered sugar and limoncello. After 20 minutes poke random holes in the cake and drizzle the powdered sugar mixture.
• When cake is completely cool, dust with powdered sugar or spoon a sauce over each serving.