Limoncello And Pistachio Bundt Cake

What do you do with leftover Limoncello? Of course, bake a cake. Perfect for lemon lovers like me.

This super-easy-to-make bundt cake is moist and light thanks to the Limoncello and yoghurt.

The cake also freezes very well, although I promise you, you want to eat it right away.

Happy Baking!

---

Ingredients

For the cake

160g butter

60g sunflower oil

200g sugar

2 tbsp lemon zest

4 eggs

360g flour

40g cornflour

2 tsp baking powder

60g pistachios (roughly chopped)

160g Limoncello

40g Greek yoghurt

Vanilla essence

Salt

For the Limoncello icing

150g icing sugar

4-5 tbsp Limoncello

roughly chopped pistachios

---

Method

1. Preheat the oven to 180°C (fan) and grease a bundt cake tin (22cm diameter).

Cake

1. In a large bowl - beat the butter, sunflower oil, sugar, vanilla essence (to taste), lemon zest and a pinch of salt.

2. Add in one egg at a time and whisk until you get a fluffy and smooth batter.

3. Sift in the flour, cornflour and baking powder and mix until combined.

4. Add the pistachios.

5. Carefully mix in the yoghurt and Limoncello.

6. Pour the batter into the tin and bake for 45 minutes or until a skewer inserted into the cake comes out clean.

7. Transfer to a wire rack to cool for about 10 minutes before removing the cake from the tin.

Icing

1. Mix the icing sugar and the Limoncello until smooth and spread over the cooled cake.

2. Decorate with pistachios.