The recipe today is English Lemon Cake with twist of Italy. I admit making this cake from scratch but I have an idea that I think will work for a quick dessert. This cake calls for the juice of one large lemon. The day I made it I did not have any lemons in the house and decided to spice it up with limoncello. Delicious.
My idea is to purchase a pound cake and warm it up a bit in a microwave oven. As soon as you take it out poke holes into the top of the cake and pour over the top as much limoncello as you want. I think 1/2 a glass of the stuff would be fine for a pound cake. Let it cool and serve. How about a little limoncello to wash it down????
If you want to make your own cake here is the recipe.
English Lemon Cake
1 cup sugar
1 cup softened butter
1 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
1/2 cup milk
Juice of 1 large lemon
grated rind of 1/2 lemon (or just use the limoncello)
1/3 cup sugar
Oven temp 350°F
Grease standard size loaf pan
Cream sugar with butter. Add eggs one at a time beating in well till mixture is light and fluffy.
Sift flour, salt and baking powder together. Add dry ingredients to first mixture alternating with milk, beating in well. Pour into pan and cook 45 minutes.
Mix sugar, lemon juice and rind and heat in small sauce pan till dissolved. Pour over cake while cake is hot. Let cool to room temperature.