Best 2 Almond Limoncello Pound Cake Recipes
Indulge in a delightful culinary journey with our Almond Limoncello Pound Cake, a symphony of flavors that will tantalize your taste buds. This classic pound cake receives an Italian twist with the infusion of limoncello, an aromatic citrus liqueur, and the nutty richness of almonds. With three tempting variations to choose from, this recipe offers a trio of exquisite treats.
The first variation, Almond Limoncello Pound Cake, captures the essence of Italy with the perfect blend of lemon and almond flavors. Its moist, tender crumb and golden-brown crust create an irresistible combination. For a touch of elegance, the Limoncello Glaze adds a zesty and glossy finish.
For those who prefer a burst of citrus, the Limoncello Pound Cake is a delightful option. With a vibrant lemon flavor that shines through in every bite, this cake is a celebration of citrusy goodness. The Lemon Glaze enhances its tangy notes and creates a beautiful contrast with the light and fluffy texture.
Finally, the Almond Pound Cake offers a classic flavor profile with the addition of almonds. Its nutty aroma and subtle sweetness create a comforting and nostalgic experience. The Vanilla Glaze adds a touch of sophistication and complements the cake's warm and inviting flavors.
No matter which variation you choose, this Almond Limoncello Pound Cake is sure to impress with its delightful flavors and elegant presentation. It's perfect for any occasion, whether it's a cozy gathering with friends or a special celebration. So, don your apron, gather your ingredients, and embark on a baking adventure that will leave your taste buds craving more.
ALMOND LIMONCELLO POUND CAKE
We love lemon flavor and Limoncello, so here they are blended into a beautiful lemon flavored pound cake. Enjoy.
Provided by Rose Rauhauser
Categories Other Desserts
Time 1h15m
Number Of Ingredients 14
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.
ALMOND POUND CAKE WITH LIMONCELLO
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.
Tips:
- Make sure to use unsalted butter and bring it to room temperature before starting the recipe. This will help the cake to have a smooth and even texture.
- To get the most flavor out of the almonds, toast them in a dry skillet over medium heat until they are fragrant and golden brown. Watch them carefully so that they don't burn.
- Use a microplane grater or zester to grate the lemon zest. This will give you a finer zest that will distribute more evenly throughout the cake.
- Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a greased and floured bundt pan. This will help the cake to rise evenly and prevent it from sticking.
- Allow the cake to cool completely before glazing it. This will help the glaze to set properly.
Conclusion:
This almond limoncello pound cake is a delicious and versatile dessert that is perfect for any occasion. It is moist and flavorful, with a hint of lemon and almond. The glaze adds a touch of sweetness and shine. This cake is sure to be a hit with everyone who tries it!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
