Can I Use Limoncello in The Lemon Polenta Cake?

Our answer

Nigella's Lemon Polenta Cake (from KITCHEN is a citrusy gluten-free cake that is soaked with a lemon syrup after baking. The cake itself is flavoured with lemon zest. We don't think it is worth adding limoncello to the cake batter as extra liquid can affect the way that the cake bakes and any alcohol in the limoncello will evaporate.

You could, if you like, use limoncello in the syrup. The syrup uses the juice of 2 lemons, which would be around 180ml -200ml (3/4 cup plus 1 tablespoon). You can replace some or all of the lemon juice with limoncello, depending on how strong you want the syrup to be. Using half lemon juice and half limocello would probably strike a good balance. When making the syrup, heat the lemon juice and sugar until dissolved then bring to the boil, remove from the heat and cool slightly before adding the limoncello if you want to preserve the alcoholic content. Boiling the limoncello in the syrup will evaporate some or all of the alcohol.