Finely grated zest and juice 2 lemons, keep separated
4Tbsp.
limoncello
For the icing
1Tbsp.
double cream
2Tbsp.
limoncello
100g
white chocolate, finely chopped
Pared zest 1 lemon
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Lightly grease a 2.4 litre bundt tin with butter.
Step 2Using a freestanding mixer or handheld electric whisk, beat butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Beat in yoghurt until just combined. Using a large metal spoon, fold in the flour, baking powder, white chocolate and lemon zest.
Step 3Scrape into prepared tin. Bake for 45min or until golden brown and a skewer inserted comes out clean. Meanwhile mix together lemon juice and limoncello. Remove cake from oven and prick top with a skewer or cocktail stick. Pour oven lemon mixture and leave to cool completely in the tin.
Step 4Invert cake on to a serving plate or cake stand. For the icing, gently heat cream, limoncello and white chocolate in a small pan over a low heat, stirring occasionally until chocolate melts. Cool to room temperature, then drizzle over the cake. Sprinkle over pared lemon zest and serve.
GH TIP
If you're finding it difficult to get your cake out of the tin, return it to a warm oven for just a couple of minutes to loosen it.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
