The last time I made Limoncello I got a bit carried away and made way more than I usually do.  Since then I am always offering it to anyone that stops by and I am always looking for recipes to use it in.  I came across this one somewhere on the internet and since it used limoncello and was a pound cake I figured how could I go wrong.

It is a simple pound cake.  Nothing really all that special.  As you can see it uses a good deal of lemon zest and has limoncello  and lemon extract on the cake batter as well as as a limoncello syrup and a lemony glaze so if you are a lemon and limoncello fan as I am you can’t miss here.

It was also an excuse to use my new Bundt Squared pan.

Limoncello Syrup Lemon Cake

For the Cake:

1-1/2 cups all-purpose flour
1-1/2 cups cake flour
1 Tablespoon baking powder
1 teaspoon salt
2-3/4 cups confectioners’ sugar
1/2 cup lightly packed finely grated lemon zest
1/2 cup vegetable oil
2 sticks unsalted butter, softened
3 large eggs, room temp
3 large egg yolks, room temp
3 Tablespoons limoncello
2 Tablespoons lemon extract
3/4 cup heavy cream

 

 

For the Limoncello Syrup:

1/4 cup sugar
1/4 cup fresh lemon juice
1 Tablespoon limoncello

For the Glaze and Topping:

1 cup confectioners’ sugar
2 Tablespoons fresh lemon juice
1 teaspoon almond extract

1/4 cup slivered almonds, toasted

Directions

Preheat the oven to 350 degrees F. Coat your 10″ Bundt pan REALLY well with nonstick cooking spray. If your spray has flour in it then you will not have to dust the pan with flour. Otherwise dust the pan with flour:).

In a large bowl combine all-purpose flour, cake flour, baking powder and salt. Sift ingredients together. (Do not skip this part.) Set aside.

To the bowl of your stand mixer add vegetable oil, butter, confectioners’ sugar and lemon zest. Beat on medium speed until mixture resembles a pale yellow; about 4 minutes. Add eggs, limoncello and lemon extract, continue to beat on medium speed for one minute more. Add the flour mixture and heavy cream in three alternating batches starting and ending with the flour. Scrape down the bowl if necessary and do not overmix here. Run the mixer enough to incorporate the dry ingredients.

Scrape batter into prepared pan and smooth the surface. Bake in the middle tier of the oven for one hour, rotate the pan halfway through. Use a toothpick to make sure the cake is done and set on a cooling rack for 30 minutes before turning it onto your cake stand.

While the cake is cooling make the limoncello syrup. Add all ingredients to a small saucepan and heat over low heat to dissolve sugar. Should only take a couple of minutes. Remove from heat and cool slightly. Poke holes all over cake with a skewer and brush the syrup all over.

When the cake is completely cooled make the glaze. Place all ingredients in a bowl and stir until completely smooth. Pour over top of Bundt Cake, letting it drizzle down the sides. Top with almonds and let the glaze set.

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