3 Citrus Desserts to Please Your Summer Sweet Tooth

Lemon Pound Cake with Limoncello Cream and Fresh Berries
Serves 12
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  1. 2 cups sugar
  2. 1/2 cup shortening
  3. 1/2 cup butter, softened
  4. 4 teaspoons lemon zest
  5. 5 large eggs
  6. 2 cups all-purpose flour
  7. 1/4 teaspoon salt
  8. 1/2 cup whole milk
  9. 1 teaspoon vanilla extract
  10. 1 recipe Limoncello Cream (recipe follows)
  11. Fresh blueberries
  12. Fresh strawberries
  13. Fresh blackberries
  14. Garnish: lemon zest
  1. Preheat oven to 300°. Spray a 10-inch round cake pan with cooking spray; line with parchment paper.
  2. In a large bowl, combine sugar, shortening, butter, and lemon zest; beat at medium speed with a 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. Let cool in pan for 10 minutes. Remove to wire rack, and let cool completely. Spread Limoncello Cream on top of cake. Top with fresh berries. Garnish with lemon zest, if desired.
Southern Lady Magazine https://www.southernladymagazine.com/
Limoncello Cream
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  1. 2 cups heavy whipping cream
  2. 1/2 cup confectioners’ sugar
  3. 1/4 cup Limoncello
  1. In a medium bowl, beat cream at high speed with a mixer until soft peaks form. Gradually add confectioners’ sugar, beating until stiff peaks form. Beat in Limoncello. Cover, and chill until ready to serve.
Southern Lady Magazine https://www.southernladymagazine.com/