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.