The poundcake in this recipe is from "Southern Living". It was called, "Ivy's Favorite Poundcake" in the magazine. All I can say is that Ivy has wonderful taste! It is delicious with nothing on it, but I love it with a lemon glaze. I substituted Limoncello for the bourbon on the original cake recipe because I wanted it to harmonize with the Limoncello in the glaze.
Ingredients:
3 C granulated sugar
1 1/2 C softened butter
1 8-oz pkg. softened cream cheese.
6 large eggs
3 C cake flour (such as Swan's Down)
1/4 t salt (kosher, if you have it)
2 t lemon juice and 2 t Limoncello (you can substitute 4 t Brandy for a plain poundcake without Limoncello Glaze)
1 t vanilla
1/2 t almond extract (use only if you substitute Brandy for Limoncello for a plain poundcake with no Limoncello Glaze)
Directions:
Spray 3 loaf pans or one 10" tube or Bundt pan with baking spray. Set aside, do not preheat oven. Beat sugar and softened butter with a mixer on medium high speed until mixture is light and fluffy. Beat in cream cheese until smooth. Add eggs, one at a time until just combined. Add flour, one cup at a time, beating on low speed until mixture is just combined. Beat in the rest of the ingredients until smooth. Transfer batter to pan(s) and smooth top. Turn oven on to 325 degrees and bake until a sharp knife or wooden skewer, inserted in the center, comes out clean. one hour 45 minutes to two hours. After running a knife around side of the pan to get cake out and let it cool 30 minutes until just slightly warm. Then, gently poke about 20 holes on the top of the cake with a fork or a skewer. Pour Limoncello Glaze all over cake, making sure it penetrates the holes.
Limoncello Glaze:
2 T butter
2 C powdered sugar
2 T fresh lemon juice & 1T Limoncello (or use all lemon juice for non-alcohol drinkers)1 T lemon zest (just grate the yellow lemon skin).
Directions:
Melt butter in a medium-sized saucepan. Turn off heat. Add the rest of the ingredients and combine. Heat to luke-warm and pour over the cake.
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