Description

This Limoncello Syrup Lemon Bundt Cake is a moist and flavorful cake infused with bright lemon zest and limoncello liqueur. The batter combines both all-purpose and cake flours for a tender crumb, while a luscious lemon and limoncello syrup soaks the finished cake to enhance its citrus notes. Finished with a delicate lemon glaze and toasted slivered almonds, this elegant Bundt cake is perfect for special occasions or a refreshing dessert.

Ingredients

Scale

For the 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

For the Syrup:

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

For the 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

Cook Mode Prevent your screen from going dark

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, approximately 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, starting and ending with the flour. Mix just until combined, scraping down the bowl sides as needed to ensure even mixing without overmixing the batter.
Prepare Pan and Bake: Scrape the batter into the prepared Bundt pan and smooth the top. Bake on the middle oven rack for about 60 minutes, rotating the pan halfway through baking. Check doneness by inserting a toothpick into the center; it should come out clean.
Cool Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Then carefully invert the cake onto a stand or serving platter and allow it to 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 the sugar dissolves completely. Remove the syrup from heat and let it cool slightly.
Infuse Cake with Syrup: Using a skewer, poke holes all over the warm cake to allow better absorption. Slowly brush the warm syrup over the cake’s surface, letting it soak in and enhance the lemon flavor throughout.
Prepare Glaze: Once the cake is fully cooled, whisk together the confectioners’ sugar, fresh lemon juice, and almond extract until smooth to form the glaze.
Glaze and Garnish: Drizzle the lemon glaze evenly over the top of the cake, letting it drip down the sides. Finally, sprinkle the toasted slivered almonds on top. Allow the glaze to set before slicing and serving.

Notes

Use room temperature eggs to help the batter mix more evenly and yield a better texture.
Ensure the Bundt pan is well greased and floured or sprayed to prevent sticking in the pan’s grooves.
Do not overmix the batter once you add the flour to avoid a dense cake.
Rotating the cake halfway through baking helps ensure even cooking.
Allow the syrup to cool slightly before brushing it on to prevent melting the glaze or making the cake soggy.
To toast almonds, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant.
The limoncello adds a subtle, bright citrus flavor, but it can be omitted or substituted with lemon juice for a non-alcoholic version.