Limoncello drizzle cake


Limoncello drizzle cake
  • 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)
  1. Preheat oven to 175C/Gas4. Grease a bundt pan or loaf tin.
  2. To the bowl of your mixer add sour cream, eggs, sugar, vegetable oil, vanilla extract, limoncello and lemon zest. Mix thoroughly.
  3. In another bowl, mix together the flour, salt, baking powder and baking soda. Add the flour mixture to the wet mixture and mix in.
  4. 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.
  5. 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.


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