"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Limoncello Pound Cake Recipe

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This recipe for Limoncello Pound Cake, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Randy Dillard
Added: Tuesday, December 16, 2008


3 cups all-purpose flour
teaspoon salt
1 cup unsalted butter, softened
4 large eggs
1 tablespoon lemon zest
teaspoon baking soda
teaspoon baking powder
2 cups sugar
cup buttermilk
1 tablespoon Limoncello


1 cups confectioners' sugar
1 2 tablespoon(s) milk
2 teaspoons Limoncello

Preheat oven to 325 F. Butter and flour a Bundt pan. Whisk together flour, baking powder, and baking soda, salt and lemon zest. In another bowl, beat butter and sugar until light and fluffy, add eggs, one at a time until well mixed. Beat in Limoncello. Gradually add flour mixture, alternating with milk. Spoon batter into Bundt pan, smoothing top and bake in middle of oven for 55 to 65 minutes, or until golden brown on top and a tester comes out clean. Cool in pan for 15 minutes and invert onto rack to cool completely. To make the glaze: Whisk confectioners' sugar and the Limoncello. Add enough milk until smooth and thick. Drizzle over cooled cake.




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