I did a bit of scouting about with the family, in terms of what kind of cake she would love. Turns out she adores a lemon cake, which is lovely, but in its natural state is also as dull as a Jane Austen book. This was going to be something a bit more lively.
This would be a moist lemon cake, laced and glazed with Limoncello, with a lemon ribbon running through the middle. I forgot to take a picture of the ribbon, because I was such a party animal*. I made it in the stunning new Nordic Ware 70th Anniversary crown tin, which seemed to fit the occasion and recipient just beautifully.
- Preheat the oven to gas 3/160 c
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter and dust with flour.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, measure out the flour, bicarbonate of soda, salt and ginger.
- Pour the yoghurt into a jug, and add the Limoncello and the lemon zest and juice.
- Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
- Give everything a quick mix on a low speed for about 10 seconds.
- Remove 5 heaped teaspoons of the mix, and dye it yellow.
- Pour half of the mix into your prepared tin.
- Spoon over the yellow batter.
- Cover with the rest of the mix.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean.
- Leave the cake to cool for ten minutes before removing from the tin.
- When completely cool, mix the icing sugar with enough Limoncello to make a runny icing.
- Add a little yellow food dye.
- Tip it over your cake.
- Decorate with sugar crystals, and your work here is done.
* Busy stuffing my face with other cake.
Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.