If you love the bright, zesty flavors of lemon combined with the sweet allure of a classic dessert, the Limoncello Syrup Lemon Bundt Cake Recipe is going to become your new favorite treat. This cake is moist, tender, and infused with the wonderful citrus notes of limoncello and fresh lemon, enhanced by a luscious glaze and toasted almonds that add just the right amount of crunch. Perfect for special occasions or simply to brighten up any afternoon coffee break, this recipe is a celebration of sunshine in every bite.
Ingredients You’ll Need
Each ingredient in this recipe is carefully chosen to create a perfect balance of texture, flavor, and appearance. From the combination of flours that lend a light crumb to the buttery richness, to the fresh lemon zest and limoncello that deliver vibrant citrus tang, these staples come together effortlessly for a standout cake.
- Cooking spray (or butter and flour for greasing): Essential for preventing the cake from sticking in the Bundt pan’s deep grooves.
- 1½ cups (188 g) all-purpose flour: Provides structure and a tender crumb.
- 1½ cups (165 g) cake flour: Keeps the cake light and soft for that perfect melt-in-your-mouth texture.
- 1 tbsp (12 g) baking powder: The leavening agent that ensures the cake rises beautifully.
- 1 tsp (6 g) table salt: Balances sweetness and enhances flavors.
- ½ cup (120 ml) vegetable oil: Adds moisture and keeps the cake wonderfully tender.
- 1 cup (226 g) unsalted butter, softened: Adds richness and depth to the cake’s flavor.
- 2¾ cups (330 g) confectioners’ sugar: For sweetness in the batter and glaze, ensuring smoothness and delicate texture.
- ½ cup (~6 g) finely grated lemon zest (from 5-6 large lemons): The star ingredient, infusing fresh, aromatic lemon flavor throughout.
- 3 large eggs (room temperature): Help bind and lift the cake for a tender crumb.
- 3 large egg yolks (room temperature): Add richness and tenderness to the batter.
- 3 tbsp (45 ml) limoncello: This lemony liqueur adds bright citrus notes and subtle complexity.
- 2 tbsp (30 ml) lemon extract: Amplifies the lemon flavor with a natural essence boost.
- ¾ cup (180 ml) heavy cream: Adds creaminess and moistness to the batter.
- ¼ cup (50 g) granulated sugar: Used to make the lemon-limoncello syrup for that extra zing and moisture.
- ¼ cup (60 ml) fresh lemon juice: Provides acidity and fresh citrus brightness in syrup and glaze.
- 2 tbsp (30 ml) limoncello: Adds boozy lemon flavor to the syrup, enhancing the cake’s overall profile.
- 1 cup (120 g) confectioners’ sugar: For the smooth and tangy lemon glaze.
- 1 tsp (5 ml) almond extract: Gives a subtle nutty note to the glaze for depth.
- ¼ cup (25 g) slivered almonds, toasted: Adds a delightful crunch and beautiful finishing touch.
How to Make Limoncello Syrup Lemon Bundt Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). It’s important to thoroughly coat your 10-cup Bundt pan with nonstick spray, making sure you get into every groove so the cake releases easily after baking.
Step 2: Sift and Set Aside Dry Ingredients
In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Setting this mixture aside will streamline the process later and ensures an even rise when folded into the batter.
Step 3: Beat Together the Wet Ingredients
Using a stand mixer, beat the vegetable oil, softened butter, confectioners’ sugar, and finely grated lemon zest on medium speed. This step is crucial because it builds the base of your cake with a light, fluffy, and fragrant mixture that’s pale yellow and full of lemon aroma.
Step 4: Add Eggs and Lemon Flavors
Next, add the room-temperature eggs, extra egg yolks, limoncello, and lemon extract into the butter mixture. Beat these together just until combined and smooth, which will give your batter structure and enhance that luscious lemon kick.
Step 5: Alternate Adding Dry Ingredients and Heavy Cream
On low speed, incorporate the sifted flour mixture and heavy cream in three alternating batches—start and end with the flour. This method prevents overmixing, helping the cake stay tender. Scrape down the bowl’s sides if needed to ensure even mixing.
Step 6: Bake Your Bundt Cake
Pour the batter into your prepared Bundt pan and smooth out the surface. Place it in the middle rack of your oven and bake for about 60 minutes, rotating the pan halfway to promote even cooking. Use a toothpick to check doneness—it should come out clean when inserted in the center.
Step 7: Cool and Prepare the Limoncello-Sugar Syrup
Allow the cake to cool in the pan on a wire rack for 30 minutes, then carefully invert onto a serving stand or platter to cool completely. Meanwhile, heat granulated sugar, fresh lemon juice, and limoncello in a small saucepan over low heat—stir continuously until the sugar dissolves. Remove from heat and cool slightly.
Step 8: Infuse the Cake with Syrup
Once warm, gently poke holes all over the cake with a skewer so the syrup can seep in deeply. Brush the syrup slowly over the cake’s surface, allowing every bite to be infused with bright, boozy lemon goodness.
Step 9: Prepare and Apply the Lemon Glaze
Whisk together confectioners’ sugar, fresh lemon juice, and almond extract until smooth. Drizzle this glaze evenly over the fully cooled cake, letting it cascade down the sides beautifully. Finally, sprinkle toasted slivered almonds on top for that irresistible crunch and nutty aroma. Let the glaze set before slicing.
How to Serve Limoncello Syrup Lemon Bundt Cake Recipe
Garnishes
A simple dusting of additional lemon zest or a few fresh mint leaves can add an inviting visual contrast to the cake. The toasted almonds on top not only elevate the presentation but also add a rich texture that complements the cake’s softness perfectly.
Side Dishes
This Bundt cake pairs wonderfully with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. For a more grown-up pairing, serve alongside a crisp glass of Prosecco or a refreshing iced tea infused with fresh lemon slices.
Creative Ways to Present
For a special occasion, serve the cake on a decorative cake stand surrounded by fresh edible flowers or lemon slices to emphasize its citrus charm. You can also cut the cake into individual slices and serve them on pretty plates with a drizzle of extra limoncello syrup or a side of fresh berries for added color and flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover Limoncello Syrup Lemon Bundt Cake in an airtight container at room temperature for up to 3 days. This keeps the cake moist and retains its lovely lemon syrup infusion without drying out.
Freezing
If you want to keep your cake longer, wrap it tightly in plastic wrap and then foil before freezing. It will keep well for up to 2 months. Thaw it overnight in the refrigerator before serving, and refresh the glaze and almonds if desired for best results.
Reheating
To gently warm slices, microwave them for 10 to 15 seconds, or place pieces in a warm oven (around 300°F/150°C) for about 10 minutes to revive that tender texture and bring out the aromatic limoncello notes.
FAQs
Can I substitute limoncello in the recipe?
Absolutely! If you prefer a non-alcoholic version, you can replace limoncello with an equal amount of lemon juice or lemon syrup. While it won’t have the same boozy complexity, it will maintain that bright citrus flavor.
What type of Bundt pan should I use?
A 10-cup Bundt pan with deep grooves works best to showcase the classic ring shape and catch the glaze in beautiful patterns. Make sure to thoroughly grease the pan for easy release.
How do I ensure the cake doesn’t stick to the pan?
In addition to using cooking spray, consider lightly dusting the pan with flour or powdered sugar after greasing. This extra step helps the cake release smoothly without losing its intricate details.
Can I make this cake gluten-free?
Yes, you can experiment by substituting the flours with a gluten-free baking blend. Be sure the blend contains xanthan gum or a similar binder to help maintain the cake’s structure and texture.
What is the best way to zest lemons for this recipe?
Use a microplane grater for finely grated zest, which releases more oils and delivers vibrant lemon flavor without any bitter white pith. Always zest before juicing the lemons for ease and freshness.
Final Thoughts
Trust me when I say the Limoncello Syrup Lemon Bundt Cake Recipe is a dazzling way to bring sunshine to your table. Its tender crumb, bright lemon notes, and boozy syrup soak create a delightful balance that’s irresistible. Whether you’re baking for a crowd or a special occasion, this cake will quickly become a cherished favorite — so roll up your sleeves, invite your friends, and get ready to enjoy every zesty bite!
Print
Limoncello Syrup Lemon Bundt Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Description
This Limoncello Syrup Lemon Bundt Cake is a delightful and moist citrus-flavored cake bursting with zesty lemon and a touch of limoncello liqueur. The cake is infused with a sweet lemon-limoncello syrup, then glazed with a tangy almond lemon icing and garnished with toasted slivered almonds, making it perfect for any lemon lover looking for an elegant dessert.
Ingredients
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Thoroughly coat a 10-cup (2.4 L) Bundt pan with nonstick spray to ensure the cake doesn’t stick in the pan’s intricate grooves.
- Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Set this dry mixture aside for later use.
- Beat Wet Ingredients: In the bowl of a stand mixer, beat together the vegetable oil, softened unsalted butter, confectioners’ sugar, and finely grated lemon zest on medium speed until the mixture turns pale yellow and has a fluffy texture, about 4 minutes.
- Add Eggs and Flavors: Add the eggs, egg yolks, limoncello, and lemon extract to the butter mixture. Continue beating on medium speed for about 1 minute until the ingredients are well incorporated and the batter is smooth.
- Incorporate Dry Ingredients and Cream: Reduce the mixer speed to low. Add the sifted flour mixture and heavy cream alternately in three batches, starting and ending with the flour mixture. Mix just until combined after each addition, scraping down the sides of the bowl as necessary to ensure uniform mixing without overmixing.
- Prepare Pan and Bake: Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake on the middle rack of the oven for about 60 minutes. Rotate the pan halfway through baking for even cooking. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Cool Cake: Once baked, 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 is cooling, combine granulated sugar, fresh lemon juice, and limoncello in a small saucepan over low heat. Stir continuously until the sugar dissolves fully. Remove from heat and allow the syrup to cool slightly.
- Infuse Cake with Syrup: Using a skewer, poke holes all over the warm cake to help the syrup absorb better. Slowly brush the warm syrup evenly over the cake, allowing it to soak in and enhance the lemon flavor throughout.
- Prepare Glaze: After the cake is completely cooled, whisk together confectioners’ sugar, fresh lemon juice, and almond extract in a bowl until smooth to create the glaze.
- Glaze and Garnish: Drizzle the lemon glaze evenly over the top of the cake, allowing it to drip down the sides. Finally, sprinkle the toasted slivered almonds on top. Let the glaze set before slicing and serving.
Notes
- Use room temperature eggs for better incorporation and fluffier batter.
- Ensure thorough greasing of the Bundt pan, especially the grooves, to prevent sticking.
- Do not overmix the batter once the dry ingredients have been added to maintain cake tenderness.
- The skewer holes allow the syrup to penetrate the cake deeply for enhanced flavor and moisture.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- Allow the glaze to fully set before slicing to maintain presentation.
