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Limoncello Pound Cake With Blueberry Sauce

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“I was looking for recipes that use Limoncello liqueur and I found this. I will be making it but I as posting it here for safe keeping....If you try it, let me know...”
READY IN:
1hr 35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300. Can be made in a bundt pan, springform pan or loaf pan. Grease well and set aside.
  2. Mix juice of one lemon with heavy cream, set aside.
  3. Cream together butter and sugar. Add eggs one at a time, until well blended. Add vanilla and almond extract.
  4. Add lemon mixture alternately with flour to creamed mixture, folding after each addition, beginning and ending with flour.
  5. Fold in zest of one lemon.
  6. Bake at 300 for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool on a rack, then transfer to a serving plate.
  7. For glaze, whisk together melted butter, juice, zest and sugar until smooth.
  8. While cake is cooling, poke holes on top of cake and pour 4 oz. of Limoncello, then pour glaze over cake.
  9. For sauce, gently boil berries, sugar, port and cinnamon for about 15 minutes. Add the dissolved cornstarch and cook for additional minute. Cool and servce with cake.

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