Description
This Limoncello Syrup Lemon Bundt Cake is a tender, moist citrus-flavored cake enhanced with the bright tang of lemon zest and the sweet, aromatic warmth of limoncello. Baked to perfection in a Bundt pan and brushed with a zesty lemon-limoncello syrup, the cake is finished with a smooth lemon glaze and crunchy toasted almonds, making it an elegant dessert perfect for any special occasion or a delightful afternoon treat.
Ingredients
Scale
Pan Preparation
- Cooking spray (or butter and flour for greasing)
Dry Ingredients
- 1½ cups (188 g) all-purpose flour
- 1½ cups (165 g) cake flour
- 1 tbsp (12 g) baking powder
- 1 tsp (6 g) table salt
Wet Ingredients
- ½ cup (120 ml) vegetable oil
- 1 cup (226 g) unsalted butter, softened
- 2¾ cups (330 g) confectioners’ sugar
- ½ cup (~6 g) finely grated lemon zest (from 5-6 large lemons)
- 3 large eggs (room temperature)
- 3 large egg yolks (room temperature)
- 3 tbsp (45 ml) limoncello
- 2 tbsp (30 ml) lemon extract
- ¾ cup (180 ml) heavy cream
Syrup
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) fresh lemon juice
- 2 tbsp (30 ml) limoncello
Glaze and Garnish
- 1 cup (120 g) confectioners’ sugar
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 ml) almond extract
- ¼ cup (25 g) slivered almonds, toasted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Thoroughly coat a 10-cup (2.4 L) Bundt pan with nonstick spray or butter and flour to ensure the cake doesn’t stick to the pan’s deep grooves.
- Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Set this aside as your dry mixture.
- Beat Wet Ingredients: Using a stand mixer, beat the vegetable oil, softened butter, confectioners’ sugar, and finely grated lemon zest on medium speed. Continue mixing for about 4 minutes until the mixture becomes pale yellow and fluffy, which will incorporate air and develop the cake’s light texture.
- Add Eggs and Flavors: Add the room temperature eggs, egg yolks, limoncello, and lemon extract into the butter mixture. Beat on medium speed for about 1 minute until everything is fully incorporated and smooth.
- Incorporate Dry Ingredients and Cream: On low speed, add the dry flour mixture and heavy cream alternately in three batches, starting and ending with the flour mixture. Mix just until combined to avoid overmixing which can toughen the cake. Scrape down the sides of the bowl as needed to mix evenly.
- Prepare Pan and Bake: Scrape the batter evenly into the prepared Bundt pan and smooth the top surface. Place the pan on the middle rack of the oven and bake for about 60 minutes, rotating the pan halfway through for even baking. Test doneness by inserting a toothpick in the center; it should come out clean.
- Cool Cake: Allow the cake to cool in the pan on a wire rack for 30 minutes. Then carefully invert the cake onto a serving platter or stand and let it cool completely.
- Make Syrup: While the cake cools, prepare the syrup by combining the granulated sugar, fresh lemon juice, and limoncello in a small saucepan over low heat. Stir continuously until the sugar dissolves completely. Remove from heat and let it cool slightly.
- Infuse Cake with Syrup: Use a skewer to poke holes all over the warm cake to allow better absorption. Slowly brush the warm syrup evenly across the cake surface, letting it soak in thoroughly to enhance the lemon flavor throughout the cake.
- Prepare Glaze: Once the cake is fully cooled, whisk together the confectioners’ sugar, fresh lemon juice, and almond extract until smooth to make the glaze.
- Glaze and Garnish: Drizzle the lemon glaze evenly over the top of the cake, letting it drip naturally down the sides. Sprinkle the toasted slivered almonds over the glaze for added texture and decoration. Allow the glaze to set before slicing and serving to let flavors meld and presentation set nicely.
Notes
- For best results, use room temperature eggs and butter to ensure proper mixing and texture.
- If you don’t have lemon extract, you can substitute with an equal amount of lemon juice or a mild lemon flavoring.
- The limoncello syrup infuses the cake with extra moisture and citrus flavor—don’t skip glazing for full flavor impact.
- To toast almonds, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes or until golden and fragrant.
- This cake is best served at room temperature and can be stored in an airtight container for up to 3 days.
