Limoncello-soaked Pound Cake
Prep Time: 25 minutes
Cook Time: 55-60 minutes
Total Time: 1 1/2 hours
Pound cake is one of those classic desserts that everybody loves. Here are a few tips:
Unless otherwise called for when baking, make sure to have all ingredients at room temperature before beginning the recipe. It’s easy to bring eggs to room temperature in a bowl of warm water. Butter can be quickly softened in the microwave on 50% power for 10 second intervals.
Lemon zest adds brightmess to the flavor of baked goods. Remove it using a microplane grater. The microplane gets just the bright yellow zest and not the bitter white pith underneath.
Whipped cream is made by aerating heavy cream. You’ll see it sold as both “whipping cream” and “heavy cream”. If your mixer has a whip attachment, use it to create airy whipped cream. Sweeten it to taste but err on the side of less sweet than more as lightly sweetened cream is a better complement to sweet desserts. Beat it just until soft peaks form but the cream can still “drape” over your dessert. Over- whipped cream can quickly turn into butter!
Directions
Heat oven to 325°F. Grease a 12-cup bundt pan. Lightly coat with flour; tap out excess.
In a large bowl whisk together the flour, baking powder, baking soda and salt; set aside.
In the bowl of an electric mixer combine the butter and sugar. Beat at medium speed for one minute, or until light and creamy. Add the eggs one at a time, beating well after each addition. Gradually add the flour mixture alternately with buttermilk until well mixed, scraping bowl occasionally. Stir in limoncello, vanilla extract, finely chopped lemon zest and lemon juice; mix just until combined.
Spread batter into prepared pan. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Brush warm cake with Limoncello Syrup. Cool completely on a cooling rack. Serve with sweetened whipped cream and sliced strawberries.
Limoncello Syrup: Combine the sugar, limoncello and lemon juice in a medium saucepan; bring to a boil. Remove from heat. While it’s still warm, brush cake with lemon syrup.
Sweetened whipped cream: Combine cream, vanilla, and sugar in large bowl. Whisk until soft peaks form.
| Yield: | 12-inch Bundt Cake |
|---|
What's Needed:
3 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 eggs
¾ cup buttermilk
¼ cup limoncello
1 teaspoon vanilla extract
Zest and juice of one lemon
Limoncello Syrup
½ cup granulated sugar
½ cup limoncello
Juice of 1/2 lemon
Sweetened Whipped Cream
1 cup chilled whipping cream
1 teaspoon vanilla extract
3 tablespoons granulated sugar
Recipe brought
to you by Amy Tobin
Search & Browse
Desserts
-
Recipe to Share?
Got a special recipe you can't keep under your chef's hat? It's OK, your secret is safe with us — and all our readers.Share With Us
-
Don't Be A Stranger
Amy is all about being social. Take this opportunity to connect with her on Facebook, share ideas and enjoy free tips.
Connect With Amy >
-
Where's Amy?
Wondering what Amy is up to? Take a look at her calendar for all upcoming events.
View Her Calendar >
-
Dole
-
Certified Angus Beef 167 x 167
