Limoncello drizzle cake
Author: Michelle McKenzie
Ingredients
- For the Cake
- 130g sour cream
- 2 eggs
- 100g sugar
- 30g vegetable oil
- 1 tsp vanilla extract
- 3 tbsp Ludovici Limoncello
- zest from 1 lemon
- 250g self-raising flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- For the glaze
- 130g icing sugar
- 3-4 tbsp Ludovici Limoncello
- lemon zest for garnish (optional)
Method
- Preheat oven to 175C/Gas4. Grease a bundt pan or loaf tin.
- To the bowl of your mixer add sour cream, eggs, sugar, vegetable oil, vanilla extract, limoncello and lemon zest. Mix thoroughly.
- In another bowl, mix together the flour, salt, baking powder and baking soda. Add the flour mixture to the wet mixture and mix in.
- Pour the batter in the prepared pan and smooth out the top with a spatula. Bake for about 40 mins or until golden brown. To test, insert a toothpick in the centre of the cake and if it comes out clean it's done. Transfer to a rack and cool.
- Add ingredients for the glaze to a small bowl and whisk. Add more caster sugar or Ludovici Limoncello until smooth. Drizzle icing over cake and garnish with lemon zest.