Portuguese-inspired lemon cake with limoncello soaked strawberries

Instructions

1. Preheat your oven to 180 or gas mark 4
2. Grease a 26.5cm x 13.5cm loaf tin
3. Begin by combining the sugar and butter with an electric whisk until well-combined and fluffy
4. Add the egg yolks one by one, mixing well in between each addition
5. At this point, add the zest and lemon juice of both lemons and 25ml of limoncello before mixing again thoroughly
6. In a separate bowl, combine the flour with the baking powder
7. Pour the flour mixture in to the butter and egg yolk mixture gradually whilst still mixing on a medium speed
8. In a third bowl, whisk the egg whites with the electric whisk until white, thick, and stiff peaks form
9. Gently fold the egg whites in to the cake batter being careful not to beat the air out
10. Pour slowly in to the greased tin, and place in the oven to bake for 35 minutes on 180. After this time, lower the temperature to 120 and cook for another 10-15 minutes
11. Test your cake by pushing a knife through the centre. If it comes out clean then your cake is cooked through!
12. Allow to cool for an hour or so on a cooling rack
13. To Serve, mix the strawberries with the limoncello and caster sugar. The measurements for this are approximate and can certainly be altered to taste depending on how many strawberries you would like, or how strong you want the limoncello!