ALMOND POUND CAKE W/ LIMONCELLO
Steps:
- Preheat oven to 325 Butter and flour 9-inch-diameter springform pan. Whisk FLOUR, BAKING POWDER, and SALT in a small mixing bowl. Using an electric mixer, beat 3/4 cup SUGAR, OIL and BUTTER in a large bowl until light and fluffy-about 3 minutes. Add ALMOND PASTE and LEMON PEEL. Beat until smooth. Add EGGS, 1 at a time, beating well after each addition. Add FLOUR MIXTURE; stir to blend. Transfer to pan. Bake cake until golden brown on top and tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan, on rack. (Can be made 1 day ahead. Cover and store at room temperature). Remove pan sides from cake. Brush top of cake with limoncello. Sprinkle cake with powdered sugar.
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