Lemon Pound Cake with Limoncello Cream

The cream on this cake is delicious! Although it is a pound cake with whipped cream, it is cool and light. Perfect compliment to any summer meal.The recipe comes from Southern Lady Magazine.

Cake Ingredients:

2 c. sugar

1/2 c. shortening

1/2 c. butter

4 tsp. lemon zest

5 eggs

2 c. flour

1/4 tsp. salt

1 tsp.vanilla extract

1/2 c. milk
Fresh Blueberries
Fresh Strawberries
Fresh Blackberries

   Preheat the oven to 300 degrees. Butter a 10 inch round pan and line with parchment.(alternately, use two 8 inch pans..you will have enough batter for this).

  In a large mixing bowl, combine sugar,shortening,butter,and lemon zest.Beat until creamy, then add the eggs, one at a time.

   In a small bowl, sift together the flour and salt. Gradually add the flour and milk to the butter mixture,until blended. Pour into the cake pan(or cake pans) and bake for 50-60 minutes. Remove from the oven and let cool.

Limoncello Cream:

2 c. heavy whipping cream

1/2 c. confectioners sugar

1/4 c. Limoncello

   Whip the cream until stiff peaks form. Slowly add the sugar. Add the Limoncello until blended. Spread on top of the cake and garnish with fresh blueberries,starwberries, and blackberries. Add lemon zest if desired.