Celebrate the season by making this indulgent festive Limoncello & White Chocolate Bundt Cake.
Ingredients
Cake
- 200g Llaeth y Llan Natural Yogurt
- 175g Unsalted Butter (softened)
- 250g Caster Sugar
- 3 x Large Eggs
- 350g Plain Flour
- 2 tsp Baking Powder
- 150g White Chocolate (roughly chopped)
- 2 x Lemon & Zest from Lemons (keep separated)
- 4 tbsp Limoncello
Icing
- 1 tbsp Double Cream
- 2 tbsp Limoncello
- 100g White Chocolate (finely chopped)
- Lemon Zest (decoration)
Instructions
- Preheat oven to 180°C/160°C Fan/Gas Mark 4.
- Thoroughly grease a 2.4-litre bundt tin with butter.
- Using a freestanding or handheld mixer, beat butter and sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the LYL Natural Yogurt until combined. Using a large metal spoon, fold in the flour, baking powder, white chocolate, and lemon zest.
- Pour this into the prepared tin and bake for 40-45 mins or until golden brown and a skewer inserted comes out clean.
- Meanwhile, mix together the lemon juice and limoncello. Remove the cake from the oven and prick the top with a skewer. Pour over the lemon mixture and leave to cool completely in the tin.
- Invert the cake onto a serving plate.
- For the icing, gently heat cream, limoncello, and white chocolate in a small pan over low heat, occasionally stirring until the chocolate melts. Cool this to room temperature, drizzle over the cake, and sprinkle with lemon zest.
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