Aunt Byrd’s Limoncello Pound Cake from the Book Before I Let Go by Kennedy Ryan

The cake recipe came from a book i read in 2022 that was one of my top 10 reads! The recipe is amazing!!!! Happy to be celebrating my birthday with his amazing pound cake!

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Aunt Byrd’s Limoncello Pound Cake from the book Before I Let Go by Kennedy Ryan

Ingredients:
Cake:

-Cooking spray for pan
-2 cups all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1 teaspoon salt
-1 1/2 cups unsalted softened butter
-1 1/4 cup of sugar
-3 large eggs
-1 1/4 cups of sour cream
-1/4 cup limoncello
-zest 3 lemons

for the glaze:
-1 cup powdered sugar
-2 tablespoons limoncello
-lemon zest
-a pinch of bless your heart

Directions for cake:
-Preheat oven to 350°F.
-Spray a Bundt pan lightly or coat with oil.
-In a bowl, mix the flour, baking power, baking soda and salt.
-In a separate bowl or stand mixer, beat the butter and sugar on medium speed until light and fluffy. Continue beating the butter while adding eggs one at a time.
-Add one-third of the flour mixture and mix on low. Add one-half of the sour cream and beat. Repeat these steps, ending with the flour mixture. Add the limoncello and lemon zest. Mix until it’s smooth.
-Pour mixture into the prepared pan. Smooth the top. Bake for 30 mins on the center rack. Rotate the cake and turn the temperature down to 325°F. Bake for 25 more mins.
-Let the cake cool in oak for about 15 minutes, then turn the cake out onto a wire rack or cake plate. Let it continue to cool while you prepare the glaze.

Directions for glaze:
-Stir the powdered sugar, limoncello and lemon zest in a bowl until smooth.
-Drizzle over the completely cooled cake.