Italian Lemon & Olive Oil Pound Cake

By sdonatell

Ingredients

• Limoncello Glaze:
• Unsalted butter, softened, for the pan
• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 2 large eggs
• 1/2 cup granulated sugar
• Finely grated zest of 2 lemons
• 1/3 cup extra virgin olive oil
• 1 1/2 tbl whole milk
• 3/4 cup ricotta cheese (may substitute greek yogurt)
• 1 cup confectioners sugar
• 1 1/2 tbl Limoncello (may substitute lemon juice)

Preparation

Step 1

Preheat the oven to 325 degrees. Line the bottom of a 8 1/2 x 4 1/2 inch loaf pan with parchment paper, butter the pan and the paper.

In a bowl, sift together the flour, baking powder, and salt

In the bowl of an electric mixer combine the egg yolks, granulated sugar, and lemon zest. Beat on medium speed until the mixture thickens, is pale yellow and forms ribbons when the whisk is lifted, 3-4 minutes. Allow to sit.

In a separate bowl, beat or whisk the egg white to still peaks, set aside.

In another bowl whisk together the extra virgin olive oil, milk ricotta cheese and lemon juice. Slowly drizzle in the oil mixture with the mixture in the electric mixer with the machine running. Reduce the speed to low, add the flour mixture, and mix just to combine. Drizzle in the butter and mix just to combine.

Remove the mixing bowl from the stand mixer and fold in the stiff egg whites.

Pour the batter into the prepared baking pan. Bake, rotating the pan once after 25 minutes until the top of the cake is golden, the center bounces back when touched and a cake tester inserted comes clean (about 45 mins)

Un-mold the cake from the loaf pan and let it cool completely on a wire rack.

While still warm prepare the glaze. Combine the Limoncello with powdered sugar until completely combined, without lumps. You may need to adjust the consistency a bit to your liking. Pour over the pound cake and let it dry at least 1/2 hour