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Limoncello drizzle cake

Name: Limoncello drizzle cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 8-10
Cuisine: Italian recipes
Ingredients: 200g unsalted butter, softened; 200g caster sugar; 4 medium free-range eggs, beaten; 150g ground almonds; 50g plain flour; 4 tbsp limoncello liqueur; Grated zest 2 lemons (use the juice for the syrup, below); 1 tsp baking powder; For the syrup; Juice 2 lemons; 50g granulated sugar; 60ml limoncello liqueur; For the crunchy topping; Juice 1 lemon; 60g granulated sugar; You’ll also need…; 2 litre loaf tin, greased and lined with non-stick baking paper

Published: 21 Aug 17
Updated: 18 Mar 24

A good splash of Italian limoncello liqueur adds a boozy note to this cocktail-inspired drizzle cake – perfect for an adults only afternoon treat.

Easy
July 2017

Test kitchen approved

Serves 8-10
Hands-on time 30 min, oven time 40-45 min

A good splash of Italian limoncello liqueur adds a boozy note to this cocktail-inspired drizzle cake – perfect for an adults only afternoon treat.

Nutrition: per serving

Calories: 457kcals
Fat: 27.1g (11.7g saturated)
Protein: 7.6g
Carbohydrates: 39.1g (34.7g sugars)
Fibre: 0.2g
Salt: 0.2g

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Ingredients

200g unsalted butter, softened
200g caster sugar
4 medium free-range eggs, beaten
150g ground almonds
50g plain flour
4 tbsp limoncello liqueur
Grated zest 2 lemons (use the juice for the syrup, below)
1 tsp baking powder

For the syrup

Juice 2 lemons
50g granulated sugar
60ml limoncello liqueur

For the crunchy topping

Juice 1 lemon
60g granulated sugar

You’ll also need…

2 litre loaf tin, greased and lined with non-stick baking paper

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Method

Heat the oven to 180°C/160°C fan/gas 4. In a large mixing bowl, using a hand-held electric mixer, whisk the butter and caster sugar for 8-10 minutes until light and creamy.
Add the beaten eggs a little at a time, whisking between each addition until fully incorporated.
Once all the eggs have been added, gently fold in the almonds, flour, limoncello, lemon zest and baking powder using a large metal spoon. Spoon the mixture into the prepared tin and bake for 40-45 minutes until a skewer pushed into the centre of the cake comes out clean (when you lightly press the top of the cake it should spring back). Remove from the oven and leave to cool in the tin.

Put all the syrup ingredients in a small saucepan and heat gently to dissolve the sugar. Use a skewer to poke holes all over the surface of the cake. As soon as the sugar has dissolved, pour the hot syrup evenly over the warm cake and let it soak in.
Mix the lemon juice and granulated sugar, then spread on top of the cake. Leave to cool fully in the tin, then turn out the cake and slice to serve, or keep in a sealed container until ready to eat.

Recipe from July 2017 Issue

Nutrition

Nutrition: per serving

Calories: 457kcals
Fat: 27.1g (11.7g saturated)
Protein: 7.6g
Carbohydrates: 39.1g (34.7g sugars)
Fibre: 0.2g
Salt: 0.2g

delicious. tips

The cake is best on the day it’s made, but will keep for up to 48 hours in a sealed container in a cool room. Or freeze, well wrapped, for up to 1 month.