As it’s Easter and spring is on the way, it seems a perfect time to make a cake that’s full of Mediterranean sunshine – especially when spring in England usually means grey, rainy skies (just like today in fact!)
For Easter Monday tea, my mum’s requested a lemon drizzle cake. As it’s a bank holiday, I’ve decided to give the cake an Italian twist by adding Limoncello to the syrup. If you fancy an alcohol free version, just substitute the Limoncello with an additional lemon instead.
Limoncello Drizzle Cake
- 3 large eggs (room temperature)
- 170g self-raising flour (or plain flour plus 2 teaspoons of baking powder)
- 170g caster sugar
- 170g unsalted butter (softened)
- Zest of 1 lemon (or 2 lemons if not using Limoncello)
- 110 g icing sugar
- Juice of 1 (or 2) lemons
- Equivalent quantity of Limoncello to the lemon juice
Preheat the oven to gas mark 6 and line a 1lb loaf tin with a loaf tin liner. Cream the butter until it fluffy and almost white, add the sugar and beat until it has increased in size.
Sift the flour into a bowl (particularly if using plain flour instead of self-raising).
Add the eggs one at a time, beating well after each egg. If the mixture starts to curdle, add a teaspoon or two of flour.
Once the eggs have all been incorporated, mix in the lemon zest and mix.
Add the flour and mix only until the flour has been well incorporated. Don’t over beat the mixture or you’ll have a flat, dense cake!
Pour the mixture into the lined tin and place in the middle of the oven. Bake for 25-30 minutes. Check that the cake has been cooked once it is risen and golden by inserting a skewer in the middle. If it comes out clean, the cake is done! However, if it’s not quite done but it’s turned a golden colour on top; cover the cake with some tin foil to prevent burning and put back in the oven for a further 5-10 minutes until the skewer test shows it has baked all the way through.
While the cake is in the oven, make the drizzle syrup! Juice the lemon and add the same amount of limoncello (or for the non-alcoholic version – juice both lemons) and add to a bowl. Sift the icing sugar over the liquid and whisk together.
Once the cake has baked, use the skewer to poke holes all over. While still warm, use a spoon to drizzle to syrup all over the top of the cake.
Leave the cake to cool in the tin and to absorb all of the syrup. When the cake has fully cooled, it will be ready to serve.
I hope you enjoy this little taste of sunshine and have a lovely Easter!