Almond Limoncello Pound Cake Recipes

REFRESHING LIMONCELLO CAKE

Refreshing Limoncello Cake image

This is a perfect ending to an Italian dinner! A favorite of my family's, this recipe was born as we were trying to figure out how to incorporate our bottles of imported limoncello into a yummy dessert. It's our adult twist on the always refreshing lemonade cake (and surprisingly guilt-free!).

Provided by TheOtherHunny

Categories World Cuisine Recipes European Italian

Time 50m

Yield 8

Number Of Ingredients 14

Ingredients

cooking spray
1 cup plain yogurt
2 eggs
⅓ cup canola oil
2 tablespoons lemon juice
2 tablespoons lemon zest
1 cup sugar
¼ cup limoncello liqueur
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 pinch salt
¾ cup confectioners' sugar
3 tablespoons limoncello liqueur

Steps:

Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray.
Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan.
Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly.
Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.

Nutrition Facts : Calories 393.6 calories, Carbohydrate 65.6 g, Cholesterol 48.3 mg, Fat 11.4 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 1.4 g, Sodium 210.6 mg, Sugar 40.8 g

ALMOND POUND CAKE WITH LIMONCELLO

ALMOND POUND CAKE WITH LIMONCELLO image

Categories Cake Nut Dessert Bake Vegetarian Quick & Easy

Yield 10 servings

Number Of Ingredients 15

Ingredients

3/4 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 c sugar
1/3 c extra-light olive oil
5 Tbl unsalted butter, room
temperature
1-1/2 tubes almond paste
(10-1/2 oz total),
crumbled
2 Tbl finely grated lemon
peel
4 large eggs
1/3 c limoncello
powdered sugar

Steps:

Preheat oven to 325 degrees F. Butter and flour 9-inch-diameter springform pan. Whisk flour, baking powder,and salt in small bowl. Using electric mixer, beat 3/4 cup sugar, oil, and butter in large bowl until light and fluffy, about 3 minutes. Add almond paste and lemon peel. Beat until smooth. Add eggs, one 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.

ALMOND POUND CAKE WITH LIMONCELLO

ALMOND POUND CAKE WITH LIMONCELLO image

Categories Cake Dessert Lemon

Yield 10

Number Of Ingredients 11

Ingredients

3/4 C flour
1 t baking powder
1/4 t salt
3/4 c sugar
1/3 c olive oil
5 T butter, rm temp
1 1/2 7 ox tubes almond paste (10.5 oz) crumbled
2 T finely grated lemon peel
4 eggs
1/3 c limoncello
powdered sugar

Steps:

Oven 325 Butter & flour 9" spring form pan whisk flour, baking powder & salt together is small bowl in Mixer, beat sugar, oil & butter until light and fluffy about 3 min. Add almond paste & lemon peel. Beat until smooth. add eggs 1 at time. beating well. add flour mixture. stir to blend. put in pan. Bake about 45 min. cool, brush with lemoncello & sprinkle with powder sugar

LIMONCELLO POUND CAKE WITH BLUEBERRY SAUCE

Limoncello Pound Cake With Blueberry Sauce image

I was looking for recipes that use Limoncello liqueur and I found this. I will be making it but I as posting it here for safe keeping....If you try it, let me know...

Provided by babygirl65

Categories Dessert

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 cup butter, room temp
3 cups sugar
6 eggs
2 teaspoons vanilla
1/2 teaspoon almond extract
1 lemon, juice of
1 cup heavy cream
3 cups flour
1 lemon, zest of
2 tablespoons butter, melted
1 lemon, juice of
1/2 lemon, zest of, finely chopped
1 cup sugar
4 ounces limoncello
2 cups blueberries, fresh
1/2 cup sugar
1/2 cup port wine or 1/2 cup sherry wine
1/2 teaspoon cinnamon, ground
1 teaspoon cornstarch, dissolved in 1-2 oz water

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.

Nutrition Facts : Calories 1045.3, Fat 41.2, SaturatedFat 24.5, Cholesterol 268, Sodium 250.6, Carbohydrate 158.3, Fiber 2.3, Sugar 118.1, Protein 10.8

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