175 g unsalted butter, softened, plus extra to grease
250 g caster sugar
3 large eggs
200 g natural yoghurt
350 g plain flour
2 tsp. baking powder
150 g white chocolate, roughly chopped
Finely grated zest and juice 2 lemons, keep separated
4 Tbsp. limoncello
For the icing
1 Tbsp. double cream
2 Tbsp. limoncello
100 g white chocolate, finely chopped
Pared zest 1 lemon
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Lightly grease a 2.4 litre bundt tin with butter.
Step 2Using a freestanding mixer or handheld electric whisk, beat butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Beat in yoghurt until just combined. Using a large metal spoon, fold in the flour, baking powder, white chocolate and lemon zest.
Step 3Scrape into prepared tin. Bake for 45min or until golden brown and a skewer inserted comes out clean. Meanwhile mix together lemon juice and limoncello. Remove cake from oven and prick top with a skewer or cocktail stick. Pour oven lemon mixture and leave to cool completely in the tin.
Step 4Invert cake on to a serving plate or cake stand. For the icing, gently heat cream, limoncello and white chocolate in a small pan over a low heat, stirring occasionally until chocolate melts. Cool to room temperature, then drizzle over the cake. Sprinkle over pared lemon zest and serve.
GH TIP
If you're finding it difficult to get your cake out of the tin, return it to a warm oven for just a couple of minutes to loosen it.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
