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  • Baking Heaven

    MOTHER’S DAY

    Mar 03, 2022 7 minutes

    Limoncello drizzle cake

    SERVES 12

    250g (9oz) salted butter
    350g (12oz) golden caster sugar
    4 free-range eggs
    200g (7oz) self-raising flour
    100ml (3½fl oz) limoncello
    6 tbsp lemon juice from a jar of Opies Sliced Lemons
    50g (1¾oz) soured cream
    250g (9oz) tub of full-fat mascarpone cheese
    300g (10½oz) icing sugar
    150ml (5½fl oz) double cream

    To decorate

    Opies Sliced Lemons
    shop-bought meringue kisses (optional)
    freshly peeled cucumber ribbons, dried on kitchen paper (optional)

    1 Preheat the oven to 180°C/Gas Mark 4 and grease and line two 20cm (8in) cake tins.

    2 In a bowl or stand mixer, beat together the butter and 200g (7oz) sugar until pale and creamy. Add the eggs, beating after each addition, then carefully fold in the flour.

    3 In a separate bowl, mix 75ml (2¾fl oz) limoncello, 2 tbsp lemon juice and the soured cream together, then add to the cake mixture. Divide between the cake tins, then place in the oven for approximately 30 minutes until golden brown. Remove and leave to cool completely.

    Meanwhile, add the remaining sugar, limoncello and 2 tbsp lemon juice into a small saucepan and

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