Real food for real people

Limoncello Pound Cake

It began innocently enough at Bath and Body Works earlier this summer as I was making my quarterly pilgrimage for lotions, soaps and shampoos.
The sign out front intrigued me: Try our new summer vanillas.
I love the scent of vanilla, and it doesn’t always have to be about cooking.
My grandma Nora wore this cheap perfume called Blue Waltz, which my mother said smelled like vanilla flavoring.
So maybe subconsciously, I adore vanilla because I adored my grandmother–and sweets. I digress.
The name of the body spray was Lemon Vanilla. I sprayed a little on my wrist and immediately thought, “Hmmm…..lemon pound cake..”
For the past six weeks, I have been obsessed with anything lemon: pie, cake, lemonade, lemons themselves.
This past weekend, with a couple extra hours on hand,  I decided to once and for all satisfy my lemon pound cake craving.
I hope you enjoy it as much as I do.

Limoncello Pound Cake

1 c unsalted butter (no substitutes), at room temperature
3 c sugar
6 eggs
3 c cake flour
5 T lemon juice
1 T lemon zest
1 t lemon extract
1/2 t baking soda
1/4 t salt
1 c sour cream
3/4 c limoncello liqueur (optional)

1/2 c lemon juice
2 c confectioner’s sugar

Directions: Cream butter and sugar together  (use whisk attachment if your mixer has one) about five minutes. Add eggs one at a time, blending well after each egg.
Add lemon juice, zest and extract. Mix well. Add flour, soda and salt alternately with sour cream.

Pour into well greased and floured Bundt cake pan. Bake at 350 degrees for 55 minutes or until toothpick comes out clean.

If you use the limoncello: As soon as you remove the cake from the oven, use a skewer to poke holes in the cake. Pour 1/2 cup of the limoncello over the cake. Let cool in pan 15 minutes.

Remove cake from pan, using a skewer poke more holes on the topside of the cake, pour 1/4 cup limoncello over cake.