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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