Limoncello drizzle bundt cake
Topping ideas Customise your bundt cake for any occasion, by swapping the topping: Pink Velvet icing Gently heat 4 tbsp frozen berries and 3 tbsp icing sugar with a knob of butter. Blitz with a hand blender and spoon over your sponge. Cocoa ganache Think chocolate with a tropical twist. Melt 50g Dark Chocolate with Ginger and Lemon, over a bain-marie, then zig-zag it across the sponge and sprinkle with toasted coconut.
Preparation
Use a jam of your choice if preferred in place of the raspberry jam. Zest and juice the unwaxed lemons. Sift the plain flour. Melt 1 tbsp for greasing and soften what remains of the unsalted butter.
Method
- 1 Heat the oven to 180°C/160°C fan/gas 4.
- 2 Generously brush the inside of a 23cm bundt tin with the melted butter, getting right into the corners.
- 3 Dust the tin with flour and shake out the excess.
- 4 Beat the butter and sugar with an electric whisk until very pale and fluffy (about 5 mins).
- 5 Whisk in the eggs, one at a time.
- 6 Stir in 1 tbsp lemon juice and the yogurt, then 2 tbsp flour to loosen the mixture.
- 7 Gently fold in the rest of the flour, the baking powder and salt.
- 8 Put half the batter in the tin.
- 9 Spoon the jam on top, then cover with the remaining batter.
- 10 Bake for 50-60 mins, or until a skewer inserted comes out clean.
- 11 Leave to cool for 10 mins.
- 12 Meanwhile, in a bowl mix the icing sugar with the limoncello – add a touch of lemon juice for an extra citrus tang, if liked.
- 13 Pour over the cake and top with the lemon zest.
3 Reviews
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Joseph
Brilliant recipe, plus all of the ingredients can be found in M&S
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Rachel
Really easy to make, very moist and delicious!
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Sarah Jane
A lovely moist cake! Might try adding lemon zest to the sponge next time. Will definitely make again! Thank you
- Average per serving
- Calories 355.0kCal
- Fat16.0g
- Saturated9.0g
- Salt0.5g
- Carbohydrates47.7
- Sugar30.0g
- Protein5.1g
- Fibre0.9g