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.