• Pasolivo Limoncello Pound Cake Recipe on a table with flowers, garnished with fresh berries and lemon slices
  • Pasolivo Limoncello Pound Cake Recipe on a garnished with fresh berries and lemon slices
  • Bowl of Pasolivo Olive Oil Ice Cream
  • Pasolivo Limoncello Pound Cake Recipe garnished with blackberries
  • blueberries and a lemon slice
  • Pasolivo Limoncello Pound Cake Recipe garnished with a lemon slice
  • Pasolivo Limoncello Pound Cake Recipe next to bowl of ice cream
  • Pasolivo Limoncello Pound Cake Recipe
  • Pasolivo Limoncello Pound Cake Recipe
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Limoncello Pound Cake

Limoncello Pound Cake

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COOKING LABEL
Easy
Prep Time
25 Minutes
Serves
6-8 Servings
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Full Product Description
The Lemon Olive Oil makes this cake delicious!
Ingredients
  • 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 ounce tube almond paste, crumbled
  • 3 tablespoons finely grated lemon peel
  • 4 large eggs
  • 1/3 cup Limoncello lemon liqueur
  • Powdered sugar
Preparation
  1. Preheat oven to 325ºF. Butter and flour 9 inch springform pan.
  2. Whisk flour, baking powder, and salt in small bowl. Using an 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.
  3. 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.
  4. 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.
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