Lemon Cake

Serge just came back from Dubai and got me this new Bundt® pan from Nordicware. I know a normal woman would cheer up over jewelry, a designer’s bag or a perfume but definitely not a pan! Hearing me shouting: “YESSS!! For meeee!!”. How many of you would have guessed that my gift could have been a baking pan, really? Come on!

I’m sure some of you would have thought giving a BANG! on the hubby’s head just for the thought of it hihihi… well not me! I’m a proud wife today, and I’m really happy to bake a lemon cake inside my new pan.

I love the preparation of this cake, the smell of the lemon zest is irresistible!


  • 1/2 cup (1 stick/ 100gms) unsalted butter, at room temperature, diced
  • 2 cups sugar
  • 1 tsp vanilla
  • 6 eggs
  • Zest of 4 lemons
  • 100g white chocolate, melted
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup full fat milk
  • 1/4 cup limoncello
  • Icing Sugar, to dust


1. Preheat the oven to 185 degrees C. Grease and flour a 12-cup pan.

2. In a large bowl, using a hand mixer or a stand mixer, beat butter and sugar together until light and fluffy, about 3 minutes. Beat in eggs, one at a time. Beat in vanilla.

3. Add the lemon peel and the white chocolate. Mix until incorporated.

4. Sift flour, baking powder, baking soda, and salt in a large bowl. Set aside.

5. In a measuring cup combine the milk and the limoncello. Add to butter mixture alternating with flour. Beat until well mixed, making sure to scrape down the bowl with a spatula.

6. Bake for 1 hour or until a toothpick inserted in the center comes out clean. 7. Remove the cake from the oven and let it cool on a wire rack for ten minutes, then remove it from the pan and let it cool completely before dusting with icing sugar.


10 thoughts on “Lemon Cake

  1. Yumm yumm… So simple, yet so yummy…

    Sweetie, I can easily say that I GET IT, we’re like two peas in a pod, happy with a designer bag but overjoyed with a baking pan! Utter madness 🙂 All we need is for Chanel to bring out a baking range and we would be in heaven 🙂

    Just yesterday I baked with my little guy a bundt lemon cake, I’ve been following the same recipe for years, never fails, it’s very similar to yours but without the added chocolate and limoncello! Those additions are genius, will definitely try your version!


  2. you shout for a baking pan??? well, I did it for less: my husband came from Paris and brought me magazines. Cuisine actuelle, Maxi cuisine and Cuisine et vins…………… i was delighted!!
    And about your recipe, I’ve got one similar but i put 1 cup of lemon juice instead of limoncello and milk, and there is no chocolate in it.
    love you, sis!!

    • I also tried same recipe without the chocolate and used lemon juice instead of Limoncello, the taste was more sour than the above recipe. I guess for those who love a strong sour taste lemon juice is a good alternative!

      Thank you Hala, luv u too!!

  3. Hi Maya,
    Beautiful cake! Love the addition of white chocolate, mmmm… Very sweet blog too. 🙂
    I too would be delighted by fabulous new bake ware from my sweetie, ha ha.

  4. Coucou !

    J’espere que vous allez bien .je reviens toujours ici pour de nouvelles recettes .cette fois ci j’ai envie d’un bon gateau pour ce weekend 🙂
    Je n’ai pas de limoncello , avez vous une idee pour le remplacer ?
    Bon weekend et a bientot 🙂

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