Italian Cake's


This pound cake is very versatile.

It is absolutely delicious by itself with tea or coffee or with ice cream, sorbets, granitas, berries or other fresh fruit.


Lemon-Almond Pound Cake




5 tablespoons (1/2 stick + 1 tbsp./2 1/2 oz./70g) unsalted butter, softened 
1/3 cup olive oil 
3/4 cup granulated or superfine sugar 
12 ounces almond paste, cut into pieces 
Grated zest of 3 lemons 
5 large eggs 
1/2 cup cake flour (not self-rising) 
1 teaspoon baking powder 
3-4 tablespoons lemon liqueur (See Cook’s Note below) 
Confectioners’ sugar, for dusting 

Garnish (optional) 
Thin strips of lemon peel, to decorate top of cake




Preheat the oven to 325 degrees F/160 degrees C.

Set a rack on the middle level of oven.

Butter a 9-inch round cake pan.

Line the bottom with parchment paper, butter the paper and dust with flour. 

Beat together the 5 tablespoons butter, oil and sugar in a large bowl with an electric mixer until fluffy.

Add the almond paste and lemon zest and beat until smooth.

Beat in the eggs one at a time, beating well after each addition.

Fold in the flour and baking powder. 

Pour the batter into the prepared pan and bake for about 1 hour, until a cake tester inserted in the center of the cake comes out almost clean.

Let cool in the pan on a wire rack for 20 minutes.

Unmold onto the rack and let cool completely. 

Transfer the cake right side up to a serving plate and gradually brush the lemon liqueur over the top slowly so it sinks in completely. (The cake can be made up to a day in advance; wrap with plastic wrap and store at room temperature.)

Just before serving, decorate top of cake with strips of lemon peel (optional) and dust top with confectioners’ sugar. 

Cook’s Note: 

For the lemon liqueur, use Limoncello, imported from Italy or any other good brand of lemon liqueur.



Source: DianaDesserts

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