Limoncello & White Chocolate Bundt Cake

Celebrate the season by making this indulgent festive Limoncello & White Chocolate Bundt 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


  • 1 tbsp Double Cream
  • 2 tbsp Limoncello
  • 100g White Chocolate (finely chopped)
  • Lemon Zest (decoration)


  1. Preheat oven to 180°C/160°C Fan/Gas Mark 4.
  2. Thoroughly grease a 2.4-litre bundt tin with butter.
  3. 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.
  4. Pour this into the prepared tin and bake for 40-45 mins or until golden brown and a skewer inserted comes out clean.
  5. 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.
  6. Invert the cake onto a serving plate.
  7. 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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