Classic Italian Limoncello Drizzle Cake

Classic Italian Limoncello Drizzle Cake
Serves 12

Travel has always been my favorite hobby. Movies come second. The older I get, the more I want to travel and explore places off the beaten track. The destinations that have not been too commercialized or spoiled by too many tourists. I love places that are remote and still have that old world feel about them. Combine visits to those places with good, local food, and you have the perfect vacation.

When you go somewhere new, spend time with the locals. Try new things, learn their customs, and immerse yourself into their lifestyle for one day, a week, or maybe a month. It’s exhilarating. Instead of collecting souvenirs, collect recipes. I try to find traditional recipes that have been handed down from generation to generation.

This recipe is one I picked up while traveling around a remote part of Northern Italy. I couldn’t wait to get home and try it out. Each time I make it, it brings back those very special memories of travel, friendship, and lazy hot sunny afternoons with a slice of warm Limoncello cake and a cold beer, a tall glass of Campari on the rocks, or Italian coffee. Hope you enjoy.

Ingredients:
1 cup unsalted butter, room temperature
2 cups plain flour, sifted
1 cup sugar
1 cup eggs (free range if possible)
2 lemons, zest and juice of
½ cup Greek yogurt
1 teaspoon baking powder
⅛ teaspoon fine sea salt
½ cup Lemon curd
6 tablespoons confectioners sugar
3 tablespoons limoncello
1 lemon, zest and juice of

How to make:
Pre-heat oven to 360◦F. Melt one tablespoon of the butter, and brush the inside of an eight-inch cake tin. Lightly dust the tin with flour, and shake out the excess.

Using an electric whisk, blend together the butter and sugar until very pale and fluffy, about five minutes. Whisk in the eggs, lemon juice, and yogurt. Then gently fold in the flour, baking powder, and salt.

Pour the mixture into the prepared tin and bake for 50 – 60 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and leave to cool for 10 minutes.

Meanwhile, in a bowl mix the confectioners sugar with the limoncello. Add the remaining lemon juice and zest. Pour over the top of the cake and serve.