LEMON POUND CAKE with Limoncello Cream & Fresh Berries

With all the berries still in season,  this is a great.  Limoncello is a lemon flavored liqueur made in Italy.  I usually have to go to BevMo to find it!

LEMON POUND CAKE WITH LIMOCELLO CREAM and FRESH BERRIES

CAKE

2 cups sugar

1/2 cup butter

1/2 cup vegetable shortening

4 teaspoons lemon zest

5 large eggs

2 cups flour

1/2 teaspoon salt

1/2 cup milk

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

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.  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 tester comes out clean.  Let cool in pan for 10 minutes, then remove to wire rack and let cool completely.  Spread Limoncello cream on top of cake and top with fresh berries, garnish with lemon zest, if desired.

LIMONCELLO CREAM:

2 cups heavy whipping cream

1/2 cup confectioners’ sugar

1/4 cup Limoncello

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