Limoncello Pound Cake With Blueberry Sauce Recipe

Name: Limoncello Pound Cake With Blueberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 cup butter, room temp; 3 cups sugar; 6 eggs; 2 teaspoons vanilla; 1/2 teaspoon almond extract; 1 lemon, juice of; 1 cup heavy cream; 3 cups flour; 1 lemon, zest of; Glaze; 2 tablespoons butter, melted; 1 lemon, juice of; 1/2 lemon, zest of, finely chopped; 1 cup sugar; 4 ounces limoncello; Sauce; 2 cups blueberries, fresh; 1/2 cup sugar; 1/2 cup port wine or 1/2 cup sherry wine; 1/2 teaspoon cinnamon, ground; 1 teaspoon cornstarch, dissolved in 1-2 oz water

Servings: persons

Cake
1 cup butter, room temp
3 cups sugar
6 eggs
2 teaspoons vanilla
1/2 teaspoon almond extract
1 lemon, juice of
1 cup heavy cream
3 cups flour
1 lemon, zest of
Glaze
2 tablespoons butter, melted
1 lemon, juice of
1/2 lemon, zest of, finely chopped
1 cup sugar
4 ounces limoncello
Sauce
2 cups blueberries, fresh
1/2 cup sugar
1/2 cup port wine or 1/2 cup sherry wine
1/2 teaspoon cinnamon, ground
1 teaspoon cornstarch, dissolved in 1-2 oz water

1
Preheat oven to 300. Can be made in a bundt pan, springform pan or loaf pan. Grease well and set aside.
2
Mix juice of one lemon with heavy cream, set aside.
3
Cream together butter and sugar. Add eggs one at a time, until well blended. Add vanilla and almond extract.
4
Add lemon mixture alternately with flour to creamed mixture, folding after each addition, beginning and ending with flour.
5
Fold in zest of one lemon.
6
Bake at 300 for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool on a rack, then transfer to a serving plate.
7
For glaze, whisk together melted butter, juice, zest and sugar until smooth.
8
While cake is cooling, poke holes on top of cake and pour 4 oz. of Limoncello, then pour glaze over cake.
9
For sauce, gently boil berries, sugar, port and cinnamon for about 15 minutes. Add the dissolved cornstarch and cook for additional minute. Cool and servce with cake.

2160

kcal

Calories

Fat

319

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Cake, 1 cup butter, room temp, 3 cups sugar, 6 eggs, and more.

Yes, Limoncello Pound Cake With Blueberry Sauce 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.

Limoncello Pound Cake With Blueberry Sauce

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