Hot Limoncello Cake with Cool Lemon Cream

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      25 min

Appears in

By Geraldene Holt

Published 2011

  • About

The contrast of hot cake with cool cream makes an enjoyable pudding or tea-time treat.


  • 1 large lemon, wax-free
  • 120 g / 4 oz butter
  • 1


Halve the lemon and cut a thin slice from each half and set them aside. Squeeze the juice from the lemon into a cup and and finely grate the zest into a mixing bowl. Add the butter and sugar to the mixing bowl and beat the mixture until pale and creamy. Beat in the eggs, one at a time, then fold in the flour and ground almonds with 1–2