ALMOND LIMONCELLO POUND CAKE

Almond Limoncello Pound Cake image

Provided by Rose Rauhauser

Time 1h15m

Number Of Ingredients 14

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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

Steps:

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.