Limoncello Pound Cake

                                                              Limoncello Pound Cake



1 Cup Unsalted Butter - Room Temperature
+ Butter To Treat Baking Pan
2 ½ Cups Flour
Pinch of Flour To Treat Baking Pan
1 Tsp. Salt
½ Tsp. Baking Powder
½ Tsp. Baking Soda
3 Cups Sugar
2 Tbs. Fresh Lemon Zest (1 Medium Lemon)
6 Large Eggs
1 ½ Cups Sour Cream
10 Tbs. Limoncello (Divided)
1 Cup Powdered Sugar

Preheat oven to 325 degrees.  Treat large bundt pan with butter and flour.

Combine flour, salt, baking powder and baking soda into a medium sized bowl

In separate larger bowl, beat softened butter, sugar and lemon zest with electric mixer on medium speed, until ingredients are fully blended and fluffy.

Beat in 7 Tbs. of Limoncello.  Beat in one egg at a time.  Scrape bowl often.

Reduce mixer speed to low.  Slowly add ½ flour mixture into creamed mixture until blended.

Add sour cream to mixture.

Add remaining flour mixture into creamed mixture.

Mix just until fully blended.  Don’t over-mix.

Pour batter into treated bundt pan.

Bake until inserted toothpick comes out clean, approximately 60 to 70 minutes.

Cake should be golden on top.

Cool cake in the pan for a FULL 30 minutes.  Next, turn the cake out onto a cooling rack to cool COMPLETELY.  

In a small bowl, whisk the powdered sugar and 3 Tbs. Limoncello until smooth.  Add a little more Limoncello if need to create right consistency, a thick but pourable drizzle
glaze.

Spoon glaze onto top of cake and allow to drizzle down the sides.

Cake must be stored covered and at room temperature to keep moist.  Best enjoyed within 24 hours.

Serves 12

Enjoy with Limoncello Liqueur (see separate recipe), Ice Cold Milk or your favorite coffee.