What better cake to enjoy in the sunshine than a boozy, moist lemon cake infused with the Italian liqueur Limoncello. It’s incredibly moist and delicious and tastes so good that you just can’t resist having more than one slice.
This cake was inspired by my cousin Peter Amor who introduced me to Limoncello, so we are going to name the loaf after him ” Amor d’rizzle con Limoncello”
What is Limoncello?
It’s an Italian Lemon Liqueur produced mainly in southern Italy. It’s traditionally made from the zest of Femminello St.Teresa lemons and It is said to be at least 100 years old in origin. It’s delicious on it’s own and amazingly tasty in a cake.
You will need:
1 large loaf tin
The Ultimate Boozy Lemon Drizzle Loaf
What better cake to enjoy in the sunshine than a boozy, moist lemon cake infused with the Italian liqueur Limoncello.
6
servings30
minutes45
minutes216
kcalIngredients
8 oz Self Raising Flour
8 oz Butter
8 oz Caster Sugar
4 eggs
2 unwaxed lemons
- For the syrup
50 ml Water
50 ml Limoncello
3.5 oz Light Brown Soft Sugar
- For the Icing
250 g Icing sugar
2 -3 tbsp Warm Water
Directions
- Place your sugar and butter in a bowl and mix together until fluffy, add the egg and mix together until blended.
- Sieve the flour and fold in.
- Halve the lemons and squeeze the juice out into a jug. Add this to your mixture bit by bit, until the mixture is nice and moist. (do not put too much in or the mixture will curdle)
- Grate the lemon peel into the mixture and gently fold in.
- Grease and line your loaf tin, then pour in your mixture
- Place in a pre-heated oven at 180 degrees or 160 degrees for a fan oven and cook for around 45 minutes to 1 hour ( use a cake skewer to check if the cake is done- it should come out clean when the cake is fully cooked)
- Leave to cool in the tin
- To make the syrup put the water, Limoncello and soft brown sugar into a glass bowl and place over a pan of hot water and gradually heat until all the sugar has dissolved.
- Leave this to cool
- Once the cake is cooler in the tin, poke some holes into the top of the cake with a fork and gradually spoon the cooled syrup onto the top of the cake- waiting for the syrup to sink into the cake before you add more syrup. Do this until the syrup is all absorbed by the cake
- Remove the cake from the tin and place on your serving dish or plate
- Mix your icing sugar with the warm water until it is thick and runny ( add a little at a time so that you don’t make it too runny)
- Pour over the top of your loaf to make a lovely sticky iced top
- Finish this off with grating some lemon rind over the top of the icing sugar topping
Enjoy.
Well, I have to say… that looks pretty amazing! Going to run out and get the ingredients and cook it up tomorrow, since inside due to rain!
oh fantastic x