Limoncello Drizzle Cake
Earlier in the year I took a trip to Portugal with the family and picked up some gorgeous lemons from a local orchard, which I have been saving (freezing the juice and zest) for a special occasion and here it is...
This is a grown-up version of the classic lemon drizzle cake infused with plenty of booze and lots of fresh lemon-y flavour. The outside is super crunchy and sugary, just as it should be, and the middle is the most moist, almost juicy cake you'll ever eat. It goes without saying that the better the lemons, the better the cake so splash out on good quality ones if you can - it's worth it!
Limoncello Drizzle Cake
200g unsalted butter, softened
200g caster sugar
4 medium free-range eggs
150g ground almonds
50g plain flour
4 tbsp limoncello liqueur (make your own!)
Grated zest 3 lemons
1 tsp baking powder
For the syrup:
Juice 2 lemons
50g caster sugar
60ml limoncello liqueur
For the crunchy topping:
Juice 1 lemon
60g caster sugar
Grease and then line a 2 litre loaf tin with non-stick baking paper. Preheat 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 one 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 40-50 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.
For the crunchy topping, mix together the lemon juice and 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.
This is a grown-up version of the classic lemon drizzle cake infused with plenty of booze and lots of fresh lemon-y flavour. The outside is super crunchy and sugary, just as it should be, and the middle is the most moist, almost juicy cake you'll ever eat. It goes without saying that the better the lemons, the better the cake so splash out on good quality ones if you can - it's worth it!
Limoncello Drizzle Cake200g unsalted butter, softened
200g caster sugar
4 medium free-range eggs
150g ground almonds
50g plain flour
4 tbsp limoncello liqueur (make your own!)
Grated zest 3 lemons
1 tsp baking powder
For the syrup:
Juice 2 lemons
50g caster sugar
60ml limoncello liqueur
For the crunchy topping:
Juice 1 lemon
60g caster sugar
Grease and then line a 2 litre loaf tin with non-stick baking paper. Preheat 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 one 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 40-50 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.
For the crunchy topping, mix together the lemon juice and 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.
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