Put an Italian spin on a classic lemon drizzle. The addition of soured cream keeps the sponge moist, light and fluffy. Enjoy with lemon tea
Nutrition: per serving (10)
Oil and line a 900g loaf tin with baking paper. Heat the oven to 200C/180C fan/gas 6. Put the butter, lemon zest (save some to decorate, if you like), sugar and a pinch of salt in a large bowl. Whisk together the eggs and cream in a small jug until combined. Cream together the butter and sugar using electric beaters for 4-5 mins until light and fluffy, scraping down the sides as you go.
Pour in the egg mixture a little at a time, whisking between each addition. If it splits a little, don’t worry, just add 1 tbsp of the flour to the batter. Once it is all added, sift over the flour and briefly whisk again to combine to a light batter.
Spoon into the lined tin, smooth the top and bake for 1 hr1hr 5 mins or until golden, risen and a skewer inserted into the middle comes out clean.
When the cake has 5 mins remaining in the oven, mix the limoncello with the sugar and lemon juice in a small bowl. Remove the cake from the oven and leave to cool in the tin for 5 mins, before poking all over with a skewer, right through to the base. Spoon over the limoncello drizzle, a few tablespoons at a time, waiting for it to absorb and smoothing over with a spoon before adding more.
Leave to cool completely in the tin, then cut into thick slices to serve. Scatter over the remaining lemon zest, if you like.
