Description

This Limoncello Syrup Lemon Bundt Cake is a luscious and moist dessert infused with vibrant lemon flavors and a hint of limoncello. The cake is tender and fluffy, made with a combination of all-purpose and cake flours, and enhanced by a luscious lemon syrup soak. It’s finished with a tangy lemon glaze and crunchy toasted slivered almonds for texture and elegance. Perfect for any lemon lover’s gathering or special occasion.

Ingredients

Scale

Cake

Cooking spray (or butter and flour for greasing)
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
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

Lemon Syrup

¼ cup (50 g) granulated sugar
¼ cup (60 ml) fresh lemon juice
2 tbsp (30 ml) limoncello

Lemon 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

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Instructions

Preheat Oven: Preheat the oven to 350°F (175°C). Thoroughly coat a 10-cup (2.4 L) Bundt pan with nonstick spray, ensuring all the pan’s deep grooves are covered to prevent sticking.
Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Set this mixture aside for later use.
Beat Wet Ingredients: In the bowl of a stand mixer, beat the vegetable oil, softened butter, confectioners’ sugar, and finely grated lemon zest on medium speed until the mixture turns pale yellow and fluffy, about 4 minutes.
Add Eggs and Flavors: Add the eggs, egg yolks, limoncello, and lemon extract to the butter mixture. Beat on medium speed for about 1 minute until fully incorporated and smooth.
Incorporate Dry Ingredients and Cream: On low speed, alternately add the dry flour mixture and heavy cream in three batches, beginning and ending with flour. Mix just until combined, scraping the sides as needed, being careful not to overmix.
Prepare Pan and Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake on the middle rack for about 60 minutes, rotating halfway through. Check doneness with a toothpick; it should come out clean.
Cool Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Then invert it carefully onto a cake stand or serving platter and cool completely.
Make Syrup: While the cake cools, combine granulated sugar, fresh lemon juice, and limoncello in a small saucepan over low heat. Stir continuously until sugar dissolves completely. Remove from heat and let cool slightly.
Infuse Cake with Syrup: Use a skewer to poke holes all over the warm cake to allow for better absorption. Slowly brush the warm lemon syrup over the cake, letting it soak in fully to enhance lemon flavor throughout.
Prepare Glaze: Once the cake is fully cooled, whisk confectioners’ sugar, fresh lemon juice, and almond extract until smooth to create the glaze.
Glaze and Garnish: Drizzle the lemon glaze evenly over the top, allowing it to drip down the sides. Sprinkle toasted slivered almonds on top and allow the glaze to set before slicing and serving.

Notes

Make sure all eggs and butter are at room temperature for better mixing and texture.
To toast almonds, spread slivered almonds on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring once, until golden and fragrant.
Use a toothpick or skewer to poke plenty of holes in the warm cake before applying syrup to ensure maximum absorption.
If you don’t have lemon extract, substitute with an additional tablespoon of lemon zest or 1 tablespoon of lemon juice.
The glaze can be adjusted to thinner or thicker consistency by adding more lemon juice or confectioners’ sugar respectively.
Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerated for up to a week.