We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.

Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.

May she rest in peace.

YOUR DELIVERY MAY BE AFFECTED: New Parcelforce Industrial Action Dates... Read More

Lemon limoncello cake


For the cake

3 eggs

190 g caster sugar

260 g (Shipton Mill flour type french 55 or 45)

6 tbsp of good quality oil or olive oil (I used Supernatural cold pressed rapessed oil)

4 tbsp of creme fraiche or yogurt

1.5 tsp baking powder

juice 1 lemon

50 ml Italian liqueur Limoncello (or finely zested rind of half unwaxed lemon)

1/4 tsp vanilla paste

For the glaze

3 tbsp icing sugar

1 tbsp hot water

1 tbsp limoncello or lemon juice


Set the oven to 175°C.

To make the cake: beat the eggs first for about 2 minutes, add the sugar and beat with electric mixer untill foamy and fluffy. Using spatula, carefully mix with the remaining ingrediens, fold in the flour and baking powder in the end. Pour the cake batter into the prepared cake tin and bake in the oven for 50-60 minutes.

For the lemon drizzle, in a bowl, mix together the limoncello or lemon juice and sugar until the mixture is well combined and the sugar has melted. Brush the glaze over the warm cake.

Decorate with lemon slices




Tags: Cake fruit

Added by: Agnieszka Beda

Add comment

Add a recipe & get 5% off

We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.


Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.

It's very easy, just click here to visit your " My Shipton Mill" page to get started.