Recipes and tipps

Preheat oven to 325 degrees. Grease and flour a 12 cup bundt pan; or spray with a nonstick baking spray that contains flour. After spraying, use a pastry brush to brush the oil into the grooves of the pan, then turn the pan upside down on a paper towel, allowing any excess spray to drain. Turn pan right side up, sprinkle almonds evenly in the pan, and set aside. In a large mixing bowl, beat the butter, sugar and lemon zest, reserving juice for later use, with an electric mixer on low speed until creamy, about 5 minutes, scraping the bowl occasionally. Add 3 eggs, one at a time, beating well after each addition. Add 1 cup of flour, blending well, then add the salt and remaining eggs, one at a time, beating after each addition. Alternately add the remaining flour with 3 tablespoons Limoncello, beating just until mixture is well blended. Spoon the batter into the prepared pan, gently tapping the filled pan on the counter a few times. Bake until a wooden skewer inserted near the center comes out clean, 50-55 minutes. Just before the cake is done, prepare the glaze. In a small saucepan, blend Limoncello, reserved lemon juice, sugar and butter. Place over medium high heat and bring to a boil. Let boil for about 2 minutes. Remove cake from oven after it tests done, then pour glaze mixture over the hot cake while still in the pan. Let cake cool in the pan, placed on a wire rack. The glaze will be absorbed into the cake as it cools. When the cake is cooled, invert it onto a serving plate and serve.