Almond Pound Cake With Limoncello

• 3/4 c all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 c sugar
• 1/3 c extra-light olive oil
• 5 Tbl unsalted butter, room
• temperature
• 1-1/2 tubes almond paste
• (10-1/2 oz total),
• crumbled
• 2 Tbl finely grated lemon
• peel
• 4 large eggs
• 1/3 c limoncello
• powdered sugar

1. Preheat oven to 325 degrees F.
2. Butter and flour 9-inch-diameter springform pan.
3. Whisk flour, baking powder,and salt in small bowl. Using electric mixer, beat 3/4 cup sugar, oil, and butter in large bowl until light and fluffy, about 3 minutes. Add almond paste and lemon peel. Beat until smooth. Add eggs, one at a time, beating well after each addition. Add flour mixture; stir to blend. Transfer to pan.
4. Bake cake until golden brown on top and tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)
5. Remove pan sides from cake. Brush top of cake with limoncello. Sprinkle cake with powdered sugar.

flour, baking powder, salt, sugar, extralight olive oil, tbl unsalted butter, tbl, peel, eggs, limoncello, powdered sugar

Taken from www.epicurious.com/recipes/member/views/almond-pound-cake-with-limoncello-50100762 (may not work)