Sunday, May 13, 2012

Triple Citrus Limoncello Glazed Pound Cake

1 3/4 c. unbleached flour
1/4 c. cornstarch
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp coriander

1/2 c. plain yogurt
1/4 c. grapefruit juice
1 tsp fresh lemon zest
2 tsp dried orange peel

8 TBS (1 stick) butter, softened
1 c. sugar
2 eggs
1 tsp vanilla

1/4 c. Limoncello

Preheat oven to 350; grease & flour loaf pan.

In medium bowl, combine all dry ingredients (first list); set aside. In small bowl, whisk together yogurt, juice, lemon & orange peel; set aside.

In large bowl of electric mixer, beat butter and sugar until light & fluffy. Add eggs & vanilla & beat until well combined. Add dry & wet ingredients in 3 alternating batches, mixing well after each addition. Scrape batter into prepared pan; bake for 45-50 minutes until golden & center tests clean. remove from oven & set pan on wire rack. Allow to cool for 5 minutes. Brush Limoncello evenly over top of loaf, allowing to run down sides. Cool in pan another 20 minutes, remove to wire rack & cool completely. Wrap tightly in plastic wrap & chill at least 4 hours.

Serve with Fresh Strawberry & Mango Sorbets.

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