Limoncello drizzle bundt cake

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. 1 Heat the oven to 180°C/160°C fan/gas 4.
2. 2 Generously brush the inside of a 23cm bundt tin with the melted butter, getting right into the corners.
3. 3 Dust the tin with flour and shake out the excess.
4. 4 Beat the butter and sugar with an electric whisk until very pale and fluffy (about 5 mins).
5. 5 Whisk in the eggs, one at a time.
6. 6 Stir in 1 tbsp lemon juice and the yogurt, then 2 tbsp flour to loosen the mixture.
7. 7 Gently fold in the rest of the flour, the baking powder and salt.
8. 8 Put half the batter in the tin.
9. 9 Spoon the jam on top, then cover with the remaining batter.
10. 10 Bake for 50-60 mins, or until a skewer inserted comes out clean.
11. 11 Leave to cool for 10 mins.
12. 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. 13 Pour over the cake and top with the lemon zest.