Ingredients for Limoncello Pound Cake With Blueberry Sauce
- 1/4 cup unsalted butter, melted (for glaze)
- 1/2 cup granulated sugar (for sauce)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Lemon, Juice Of
- 1/2 cup heavy cream
- 3 cups all-purpose flour
- Lemon, Zest Of
- 4 ounces Limoncello liqueur
- Blueberries
- Port Wine
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cornstarch
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How to Make Limoncello Pound Cake With Blueberry Sauce
- Preheat oven to 300°F (150°C). Grease and flour a 9x5 inch loaf pan, bundt pan, or springform pan.
- In a medium bowl, whisk together the juice of 1 lemon and 1/2 cup heavy cream. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract.
- Gradually add 3 cups all-purpose flour and the lemon mixture to the creamed mixture, alternating between the two and beginning and ending with the flour. Fold gently after each addition.
- Fold in the zest of 1 lemon.
- Pour batter into prepared pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: In a small bowl, whisk together 1/4 cup melted unsalted butter, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 1/2 cup powdered sugar until smooth.
- Once the cake is completely cool, poke holes all over the top using a toothpick or skewer. Pour 4 ounces of Limoncello over the cake, allowing it to soak in.
- Pour the glaze over the cake, allowing it to drizzle down the sides.
- For the blueberry sauce: In a saucepan, combine 2 cups fresh or frozen blueberries, 1/2 cup granulated sugar, 1/4 cup port wine, and 1/2 teaspoon ground cinnamon.
- Bring to a gentle boil, then reduce heat and simmer for 15 minutes, or until the blueberries have softened and released their juices.
- In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth. Stir this mixture into the blueberry sauce and cook for 1 minute, or until thickened.
- Remove from heat and let cool slightly before serving.
- Serve the Limoncello Pound Cake slices with a generous spoonful of the warm blueberry sauce.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
472g
Fat
122g
Carbs
52g
