Limoncello Pound Cake

By GialloZafferano · 90 min

Ingredients

Instructions

1. In a large bowl, cream the softened butter and sugar until pale, light and fluffy, about 3 to 5 minutes.
2. Beat in the eggs one at a time, mixing well after each one so the batter stays smooth.
3. Gently fold in the sifted flour until just combined; do not overmix.
4. Stir in the lemon zest and the limoncello until evenly distributed.
5. Grease a loaf pan or line it with parchment. Spoon the batter in, after running a thin line of softened butter down the centre of the batter.
6. Bake at 325°F for 60 to 75 minutes, until a toothpick inserted into the centre comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack. Slice thick and serve as is, or dust with powdered sugar.

Summarized from GialloZafferano's video. Watch it for the details.

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