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Make the lemon syrup: In a medium saucepan over medium heat combine the sugar, water, lemon juice and limoncello and warm until the sugar is dissolved. Cover and set aside.
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Make the cake: Butter and flour a 9-inch (23cm) bundt pan or savarin mold. Set aside.
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In a stand mixer with a paddle or in a medium bowl, mix together the flour, sugar, yeast and salt.
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Add the milk, eggs and zest and beat for about five minutes to make a thick batter.
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While continuously beating, add the butter about one tablespoon at a time until the batter is smooth and shiny.
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Spread the batter into the prepared pan, cover with plastic wrap and put in a warm place to let rise for an hour.
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After an hour, punch the dough down all over, cover and let rise for another hour, until the batter has risen to about ¾ of the way up the sides of the pan.
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At the end of the second rise, preheat the oven to 350°F (180°C).
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Remove the plastic and bake for 20-25 minutes, until the savarin is golden brown and a skewer inserted into the center comes out clean.
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After the cake has rested in the pan for 10 minutes, carefully turn out onto a plate.
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Pour half of the syrup into the pan and carefully return the cake to the pan.
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With a skewer, poke many holes into the cake all the way through and pour the remaining syrup over the cake. Let the cake cool completely while soaking in the syrup.
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Once the cake is cool, transfer to a serving plate
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Whip the cream to soft peaks and pile about half of the cream into the center of the cake. Place the remaining cream into a piping bag fitted with a large star tip and pipe stars decoratively over the top of the cake.
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Top the cream with fresh berries and segmented oranges and serve.Store leftovers in an airtight container for up to 1 day. Ungarnished cake can be stored in the cake pan, well wrapped and at room temperature for up to three days.