Almond Pound Cake With Limoncello – a delicious recipe with flour, baking powder, salt, sugar, extra-light olive oil, Tbl unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees F.
2
Butter and flour 9-inch-diameter springform pan.
3
Whisk flour, baking powder,and salt in small bowl. Using electric mixer, beat 3/4 cup sugar, oil, and butter in large bowl until light and fluffy, about 3 minutes. Add almond paste and lemon peel. Beat until smooth. Add eggs, one at a time, beating well after each addition. Add flour mixture; stir to blend. Transfer to pan.
4
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.)
5
Remove pan sides from cake. Brush top of cake with limoncello. Sprinkle cake with powdered sugar.
1714
kcal
Calories
144
g
Fat
93
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 3/4 c all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 3/4 c sugar, and more.
Yes, Almond Pound Cake With Limoncello falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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