Limoncello Pound Cake
3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/3 cup Pasolivo Lemon olive oil
5 tablespoons unsalted butter, room temperature
1 oz tube almond paste, crumbled
3 tablespoons finely grated lemon peel
4 large eggs
1/3 cup Limoncello lemon liqueur
Preheat oven to 325 degrees F. Butter and flour 9 inch springform pan. Whisk flour, baking powder, and salt in small bowl. Using electric mixer, beat 3/4 cup sugar, Pasolivo Lemon olive oil, and butter in large bowl until light and fluffy, about 3 minutes. Add almond paste and lemon peel. Beat until smooth. Add eggs 1 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. Cut into thin wedges.