Limoncello Pound Cake With Blueberry Sauce

Recipe by babygirl65
READY IN: 1hr 35mins




  • Preheat oven to 300. Can be made in a bundt pan, springform pan or loaf pan. Grease well and set aside.
  • Mix juice of one lemon with heavy cream, set aside.
  • Cream together butter and sugar. Add eggs one at a time, until well blended. Add vanilla and almond extract.
  • Add lemon mixture alternately with flour to creamed mixture, folding after each addition, beginning and ending with flour.
  • Fold in zest of one lemon.
  • 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.
  • For glaze, whisk together melted butter, juice, zest and sugar until smooth.
  • While cake is cooling, poke holes on top of cake and pour 4 oz. of Limoncello, then pour glaze over cake.
  • 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.