Limoncello Pound Cake Food

LIMONCELLO CAKE

Steps:

• Preheat oven to 350°F.
• Add lemon cake mix, lemon pudding mix, eggs, oil, lemon juice, Limoncello, rind and pecans to large bowl.
• Mix for at least 3 minutes.
• Pour into buttered and floured bundt pan.
• Bake for 50-60 minutes.
• Remove from oven.
• Make glaze: Melt butter and add sugar.
• Bring to full boil until sugar is melted.
• Remove from heat and add Limoncello.
• Poke holes all over cake using a skewer or fork.
• Pour glaze over hot cake slowly.
• Cool in pan.

REFRESHING LIMONCELLO CAKE

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.

POUND CAKE WITH LIMONCELLO ZABAGLIONE

Steps:

• For the berries: Mix together the berries, lemon juice, limoncello and sugar in a medium bowl. Crush the berries gently, using the back of a fork. Set aside for at least 30 minutes to let the juices develop and the flavors mingle.
• For the limoncello zabaglione: Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat. In a heat-proof medium bowl that fits comfortably over the saucepan without touching the water, combine the egg yolks, limoncello, sugar, lemon zest and lemon juice. Using an electric mixer, beat on low speed until smooth and incorporated. Place the bowl over the simmering water and continue beating until a thick ribbon remains in the mixture when the beaters are lifted out, about 10 minutes. Remove the bowl from the saucepan and continue to beat for another 2 minutes to prevent the egg from cooking. Cool to room temperature.
• To serve, place a 3/4-inch-thick slice of pound cake on a plate. Top with a spoonful of the berries and a dollop of the zabaglione.

LIMONCELLO POUND CAKE WITH BLUEBERRY SAUCE

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.