Monday, December 13, 2021

Pound Cakes

Lemon Cello Pound Cake

Ingredients

  •  2 ¾ cups sugar
  • 1 ¼  cups margarine or butter, softened
  • 5 large eggs
  • 1 lemon, juice & zest
  • ¼ cup Lemoncello
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup evaporated milk or half & half


Instructions

  1.     Pre-heat oven 350° or if you have a convection oven reduce heat by 25° to 325°.
  2.     Grease and flour Bundt pan.
  3.    Add eggs, sugar, butter, lemon juice, and zest in a large mixer bowl on low speed, scraping bowl constantly, so seconds.
  4.     Turn mixer on high speed, scraping bowl occasionally, for 5 minutes.
  5.    Then add the flour mixture (flour, salt, & baking powder) alternately with milk at low speed.
  6.   Add batter to pan and bake for 70 to 80 minutes or until a cake tester or wooden toothpick inserted in cake comes out clean.
  7.    Remove from oven and let cool on a rack. Place cake on a plate and follow instructions for glaze below.

For Glaze

      1/4 Cup Lemoncello
  Zest of 1 lemon
      2 cups of powdered sugar  
    

Glaze: In a medium bowl, whisk together sugar, Lemoncello, and lemon zest until smooth; drizzle over cooled cake.