Almond Pound Cake with Limoncello

By KDHarmon

Ingredients

• 3/4 C all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 C sugar
• 1/3 C extra-light olive oil
• 5 Tbl unsalted butter, room temperature
• 1-1/2 tubes (7 oz each) almond paste, crumbled
• 2 Tbl finely grated lemon peel
• 4 large eggs
• 1/3 C limoncello
• Powdered sugar

Preparation

Step 1

Preheat oven to 325 degrees.

Butter and flour 9-inch springform pan.

Whisk flour, baking powder and salt in small bowl. Using electric mixer, beat 3/4 cup sugar, oil and butter in large bowl until light and fluffy, about 3 minutes. Add almond paste and lemon peel. Beat until smooth. Add eggs, 1 at a time, beating well after each addition. Add flour mixture, stir to plend. Transfer to pan.

Bake untikl golden brown on top and tester inserted into center comes out clean, about 45 minutes.

Cool completely in pan on rack. (Can be made 1 day ahead, cover and store at room temperature.) Remove sides of pan and brush top of cake with limoncello. Sprinkle with powdered sugar.