Limoncello Pound Cake Recipes

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.

Steps:

• Preheat oven to 300. Can be made in a bundt pan, springform pan or loaf pan. Grease well and set aside.
• Mix juice of one lemon with heavy cream, set aside.
• Cream together butter and sugar. Add eggs one at a time, until well blended. Add vanilla and almond extract.
• Add lemon mixture alternately with flour to creamed mixture, folding after each addition, beginning and ending with flour.
• Fold in zest of one lemon.
• Bake at 300 for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool on a rack, then transfer to a serving plate.
• For glaze, whisk together melted butter, juice, zest and sugar until smooth.
• While cake is cooling, poke holes on top of cake and pour 4 oz. of Limoncello, then pour glaze over cake.
• For sauce, gently boil berries, sugar, port and cinnamon for about 15 minutes. Add the dissolved cornstarch and cook for additional minute. Cool and servce with cake.

Steps:

• Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt. Using an electric mixer, cream the butter and 1 cup of the sugar. With the mixer running at low speed, add the eggs one at a time, then add the vanilla. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice (along with the limoncello) to the butter mixture. Mix until just smooth. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes. Meanwhile, make the glaze: In a small saucepan, heat together the 1/3 cup sugar and the 1/3 cup lemon juice, and stir until the sugar is dissolved. Remove from the heat and set aside. When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper. Using a pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator.