Adventures in the Kitchen

My first adventure in the kitchen this summer took place on mother’s day!  It was something wonderful, brace yourself, Lemon Pound Cake w/ Limoncello Cream and Fresh Berries.  My family also ate it in one setting.

Ingredients:

• 2 cups sugar
• 1/2 cup shortening
• 1/2 cup butter softened
• 4 tsp lemon zest
• 5 large eggs
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 recipe Limoncello Cream (recipe follows)
• Fresh blueberries
• Fresh strawberries
• Fresh blackberries (we didn’t have but will have next time)
• Garnish: lemon zest

Directions:

1. Preheat oven to 300 degrees F. Spray a 10 inch round cake pan with nonstick cooking spray; line with parchment paper.


2. In a large bowl, combine sugar, shortening, butter, and lemon zest beat at medium speed with an electric mixer until creamy. Add eggs, one at a time beating well after each addition.


3. In a small bowl, sift together flour and salt. Gradually add flour mixture to butter mixture, alternately with milk beating to mix well. Beat in vanilla. Spoon batter into prepared pan. Bake for 50 to 60 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove to wire rack, and cool completely. Spread Limoncello cream on top of the cake. Top with fresh berries. Garnish with lemon zest, if desired.

Limoncello Cream (makes 4 cups)

Ingredients:

• 2 cups heavy whipping cream
• 1/2 cup confectioners’ sugar
• 1/4 cup Limoncello

Directions:

1. In a medium bowl, beat cream at high speed with an electric mixer until soft peaks form. Gradually add sugar beating until stiff peaks form. Beat in Limoncello. 
2. Cover, and chill until ready to serve.

I hope that you enjoy this wonderful treat, it's perfect for summertime with the bright lemon and berry flavors!