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Limoncello drizzle cake

• Helena Busiakiewicz

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Serves 8 - 10

Easy

Prep: 20 mins

Cook: 1 hr and 5 mins

A star rating of 5 out of 5.1 ratingRate

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Put an Italian spin on a classic lemon drizzle. The addition of soured cream keeps the sponge moist, light and fluffy. Enjoy with lemon tea

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Try our limoncello drizzle cake, then discover lemon drizzle cake, grapefruit drizzle cake and blood orange drizzle cake. Or try limoncello meringue pie, limoncello granita, limoncello syllabub and homemade limoncello. Plus check out 10 ways to use limoncello.

Limoncello drizzle cake recipe

Ingredients

Nutrition

• oil

  for the tin

• 225g salted butter

  softened

• 2 lemons

  zested and juiced

• 225g golden caster sugar

• 3 eggs

  beaten

• 100ml soured cream

• 235g self-raising flour

DRIZZLE

• 50ml limoncello
• 100g golden caster sugar

Nutrition: per serving (10)

• kcal441
• fat22g
• saturates14g
• carbs53g
• sugars35g
• fibre1g
• protein5g
• salt0.7g

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Method

• step 1

  Oil and line a 900g loaf tin with baking paper. Heat the oven to 200C/180C fan/gas 6. Put the butter, lemon zest (save some to decorate, if you like), sugar and a pinch of salt in a large bowl. Whisk together the eggs and cream in a small jug until combined. Cream together the butter and sugar using electric beaters for 4-5 mins until light and fluffy, scraping down the sides as you go.

• step 2

  Pour in the egg mixture a little at a time, whisking between each addition. If it splits a little, don’t worry, just add 1 tbsp of the flour to the batter. Once it is all added, sift over the flour and briefly whisk again to combine to a light batter.

• step 3

  Spoon into the lined tin, smooth the top and bake for 1 hr1hr 5 mins or until golden, risen and a skewer inserted into the middle comes out clean.

• step 4

  When the cake has 5 mins remaining in the oven, mix the limoncello with the sugar and lemon juice in a small bowl. Remove the cake from the oven and leave to cool in the tin for 5 mins, before poking all over with a skewer, right through to the base. Spoon over the limoncello drizzle, a few tablespoons at a time, waiting for it to absorb and smoothing over with a spoon before adding more.

• step 5

  Leave to cool completely in the tin, then cut into thick slices to serve. Scatter over the remaining lemon zest, if you like.

More lemon dessert recipes

Authors

Helena Busiakiewicz

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