Limoncello and white chocolate bundt cake

Name: Limoncello and white chocolate bundt cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 175 g unsalted butter, softened, plus extra to grease; 250 g caster sugar; 3 large eggs; 200 g natural yoghurt; 350 g plain flour; 2 tsp. baking powder; 150 g white chocolate, roughly chopped; Finely grated zest and juice 2 lemons, keep separated; 4 tbsp. limoncello; 1 tbsp. double cream; 2 tbsp. limoncello; 100 g white chocolate, finely chopped; Pared zest 1 lemon

This limoncello and white chocolate bundt cake is fantastic for delivering instant wow factor.

By The Good Housekeeping Cookery TeamPublished: 27 November 2018

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limoncello and white chocolate bundt cake

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Yields:

Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

1 hr 10 mins

Cal/Serv:

567

Ingredients

175 g
unsalted butter, softened, plus extra to grease
250 g
caster sugar
3
large eggs
200 g
natural yoghurt
350 g
plain flour
2 tsp.
baking powder
150 g
white chocolate, roughly chopped
Finely grated zest and juice 2 lemons, keep separated
4 Tbsp.
limoncello

For the icing

1 Tbsp.
double cream
2 Tbsp.
limoncello
100 g
white chocolate, finely chopped
Pared zest 1 lemon

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4. Lightly grease a 2.4 litre bundt tin with butter.
2. 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.
3. 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.
4. 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.