Limoncello Pound Cake with Blueberry Port Sauce

Instructions

1. Cream together the butter and sugar very well
2. Add the eggs, one at a time, beating well after each addition
3. Beat in the vanilla extract and lemon zest.
4. Mix together the lemon juice and whipping cream.
5. Sift together the cake flour and baking powder.
6. Add liquid alternately to the creamed mixture with the dry ingredients.
7. Fold well after each addition, beginning and ending with flour. (I generally add dry ingredients in 3 portions and liquid ingredients in 2 portions when alternating between them.)
8. Grease and flour a bundt pan, a 9 inch springform pan or 2 regular loaf pans.
9. Bake at 300 degrees F for 1 hour to an hour and 15 minutes or until toothpick inserted in center comes out clean. Loaf pans should take 50-60 minutes but ovens vary so let the toothpick test be the ultimate judge.
10. Cool for about 20 minutes. Make holes in your cake with a bamboo skewer and pour the 4 oz Limoncello Liqueur over the cake before glazing when the cake is completely cooled. Serve with blueberry port sauce and whipped cream.

To prepare the optional Glaze:

1. Whisk together the butter, lemon juice and zest and icing sugar until smooth. You may add a little more icing sugar if you find the glaze too thin or adda little more juice if it gets too thick. This glaze is very forgiving.
2. Pour over cooled cake on a wire rack and let air dry for a half hour or so. When glazing cakes I sometimes like to pour on half of the glaze at a time and wait a half hour before adding the other half. This produces a thicker coating of glaze that everyone loves.)

To prepare the Blueberry Port Sauce

1. Gently boil berries, sugar, port and cinnamon for about 15 minutes. Add the dissolved corn starch, stirring constantly with a rubber spatula and cook for an additional minute. Cool and serve.