Taking your dessert to the next level may require just a little splash of alcohol. As part of my previous “Baking with Booze” article, I wrote about a limoncello pound cake with a spiked whipped cream and in this article, I go through the recipe step by step.
If you’ve never baked before and aren’t sure where to start, this recipe is for you. It’s simple and doesn’t require any fancy equipment. Although I use an electric mixer, you can alternatively mix the cake batter by hand.
This recipe is so good that I’ll be surprised if you don’t eat the pound cake straight out of the oven. I recommend serving it cold with a few fresh berries on the side but feel free to get creative and use the pound cake and whipped cream as part of your own unique creations. No matter what, it’s sure to be a be a summer hit.
Limoncello Pound Cake with Whipped Cream
- Prep Time:25 minutes
- Cook Time:1 hour
- Total Time:1 hour 25 minutes
- 1 cup unsalted butter, room temperature
- 4 large eggs, room temperature
- 1 1/8 cup sugar
- 2 cup flour
- 1 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1/2 cup milk
- 1 1/2 teaspoon vanilla extract
- 3 tablespoon limoncello (keep 1 tablespoon separate)
- 1 cup heavy cream, cold
- 2 tablespoon sugar
Get together all the ingredients and preheat the oven to 350 degrees Fahrenheit. Lightly butter the inside of a loaf pan.
Beat butter until soft and add sugar, then eggs. Beat the ingredients until they are fully mixed.
Mix together the milk, vanilla extract and 1 1/2 tablespoons of limoncello.
In a separate bowl, whisk together flour, baking powder and salt.
In an alternating manner, add the wet and dry ingredients to the butter, eggs and sugar. Begin and end with the flour mixture. Mix the ingredients until the batter looks uniform.
Pour the batter into the prepared pan. Bake the cake for approximately 60 minutes. Check to see if the cake is done by inserting a toothpick in the center. The toothpick should come out clean and the cake should bounce back slightly when gently pressed. The top should look golden brown.
Remove the pan from the oven and let the cake cool in the pan. While the cake is cooling, place a metal mixing bowl and electric mixer whisks in the freezer.
Remove the mixing bowl and whisks and add the heavy cream and sugar to the bowl. To make the whipped cream, use an electric mixer to the beat the ingredients until stiff peaks form. Add 1 tablespoon of the limoncello to the mixture after about 1 minute of beating.
Let the pound cake cool before slicing. Top it with the whipped cream and serve.