If you’re looking for a cake that captures the bright, zesty essence of fresh lemons with a boozy, sophisticated twist, then the Limoncello Syrup Lemon Bundt Cake Recipe is your new best friend in the kitchen. This cake brilliantly balances moist, tender crumb with a luscious, tangy lemon flavor, all elevated by a fragrant limoncello syrup that seeps deep into every bite. Each slice delivers a burst of sunshine, perfect for celebrations or an everyday indulgence. Trust me, once you try this cake, it will quickly become a cherished staple you’ll want to share with everyone.
Ingredients You’ll Need
All the ingredients for this cake may look straightforward, but each one plays a crucial role in building the cake’s delightful texture, flavor, and visual appeal. From the blend of flours for the perfect crumb to the fresh lemon zest that sparks brightness, every component counts.
- Cooking spray (or butter and flour for greasing): Essential for ensuring the Bundt pan’s intricate design frees the cake effortlessly.
- All-purpose flour (1½ cups): Provides structure with a balanced protein content ideal for tender crumb.
- Cake flour (1½ cups): Adds softness and lightness to keep the cake airy without toughness.
- Baking powder (1 tbsp): The leavening agent that helps the cake rise to fluffy perfection.
- Table salt (1 tsp): Enhances flavor, balancing the sweetness and brightening the lemon notes.
- Vegetable oil (½ cup): Keeps the cake moist and adds richness without heaviness.
- Unsalted butter, softened (1 cup): Brings depth and a creamy texture; soft butter ensures smooth batter.
- Confectioners’ sugar (2¾ cups): Used both in the batter and the glaze, it dissolves seamlessly for a silky finish.
- Finely grated lemon zest (½ cup): Fresh zest from 5-6 large lemons packs intense citrus flavor.
- Large eggs (3) and egg yolks (3): Provide richness, moisture, and stability to the cake.
- Limoncello (3 tbsp + 2 tbsp): That signature lemon liqueur artfully infuses the cake and the syrup with brightness and a subtle kick.
- Lemon extract (2 tbsp): Amplifies the lemon flavor for extra zinginess.
- Heavy cream (¾ cup): Adds tenderness and a luxurious mouthfeel.
- Granulated sugar (¼ cup): Sweetens the syrup just right.
- Fresh lemon juice (¼ cup + 2 tbsp): Provides natural acidity to balance sweetness in both syrup and glaze.
- Confectioners’ sugar (1 cup): For the smooth, drizzled glaze topping.
- Almond extract (1 tsp): Adds a subtle nutty, aromatic layer to the glaze.
- Slivered almonds, toasted (¼ cup): Give crunch and nutty contrast atop the glossy glaze.
How to Make Limoncello Syrup Lemon Bundt Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). This ensures your oven is ready and steady temperature-wise when the batter is mixed. Thoroughly coat your 10-cup Bundt pan with nonstick spray or butter and flour. The pan’s grooves hold the cake’s intricate pattern, so greasing well means every slice will come out clean and beautiful without sticking.
Step 2: Sift Dry Ingredients
In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Sifting not only combines these ingredients but also aerates the mixture, creating lightness in the final crumb. Set this dry mix aside for the moment.
Step 3: Beat the Butter Mixture
In the stand mixer bowl, beat vegetable oil, softened butter, confectioners’ sugar, and finely grated lemon zest on medium speed. After about 4 minutes, you’ll notice the mixture turn pale yellow and light, infusing it with bright citrus fragrance that promises the lemony delight ahead.
Step 4: Add Eggs and Citrus Flavors
Gently beat in the eggs, egg yolks, limoncello, and lemon extract. The combination of limoncello and lemon extract enhances the cake’s lemon aroma while adding moisture and complexity. Beat for about a minute until fully mixed and smooth, ensuring the texture is silky.
Step 5: Combine Dry Ingredients and Cream
With the mixer on low speed, alternately add the sifted flour mixture and heavy cream in three parts, starting and ending with the flour. This technique keeps the batter tender and prevents overmixing—which can make the final cake dense. Scrape down the bowl as needed to incorporate everything evenly.
Step 6: Bake the Cake
Transfer your luscious batter to the prepared Bundt pan and smooth the surface gently. Bake on the middle rack for about 60 minutes, rotating the pan halfway so it bakes evenly. Use a toothpick to check readiness—the moment it comes out clean, your cake is perfectly baked.
Step 7: Cool the Cake
Allow the cake to rest in the pan on a wire rack for 30 minutes. This rest lets the cake firm slightly, so it holds together when you invert it onto your serving plate. Then, carefully flip it out and let it cool completely. Cooling fully is critical before the syrup and glaze steps.
Step 8: Prepare and Infuse with Limoncello Syrup
On your stovetop, gently warm granulated sugar, fresh lemon juice, and limoncello in a saucepan over low heat. Stir continuously until all the sugar dissolves, creating a glossy syrup. Using a skewer, poke holes evenly all over the warm cake. This trick helps the syrup seep deep inside, infusing moisture and vibrant flavor that truly defines the Limoncello Syrup Lemon Bundt Cake Recipe.
Step 9: Make and Apply the Lemon Glaze
Whisk together confectioners’ sugar, fresh lemon juice, and almond extract until silky smooth. Drizzle this glaze evenly over the cooled cake, letting it cascade down the sides elegantly. Finish by sprinkling toasted slivered almonds atop the glaze for a delightful crunch and nutty aroma.
How to Serve Limoncello Syrup Lemon Bundt Cake Recipe
Garnishes
The toasted slivered almonds aren’t just for crunch—they elevate the cake’s presentation and contrast the bright lemon flavors beautifully. For extra flair, add a few thin lemon zest ribbons or edible flowers for color and freshness.
Side Dishes
Serve with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream to balance the tartness of the lemon. A simple fresh berry salad on the side also pairs wonderfully, adding natural sweetness and texture variations.
Creative Ways to Present
Try serving individual slices on vintage china plates for a charming tea party vibe or display the whole Bundt cake on a pedestal to showcase its golden color and glossy glaze. For special occasions, drizzle extra limoncello syrup on each slice just before serving for an extra burst of flavor and moisture.
Make Ahead and Storage
Storing Leftovers
Once glazed, cover the cake loosely with plastic wrap or store in an airtight container at room temperature. It will stay fresh and moist for up to 3 days, making it a perfect make-ahead dessert for gatherings or weeknight treats.
Freezing
You can freeze this Bundt cake before glazing by wrapping it tightly in plastic wrap and then in foil. Freeze up to 2 months. Thaw overnight in the refrigerator, then apply the syrup and glaze fresh before serving for the best texture and taste.
Reheating
If you prefer serving it slightly warm, gently reheat slices in the microwave for 15 to 20 seconds. Avoid overheating to keep the moist crumb intact and the glaze fresh and glossy.
FAQs
Can I substitute limoncello with something else?
If you’d rather avoid alcohol, lemon extract combined with additional lemon juice can work, though the limoncello adds a unique floral citrus note that’s hard to replicate. You may try a lemon-flavored syrup as a partial substitute.
What kind of lemons work best for this recipe?
Large, juicy Meyer or Eureka lemons with vibrant zest and fresh juice make a big difference in flavor. Avoid ones that are dry or overly thick-skinned for the best results.
Can I use a different pan instead of Bundt?
A Bundt pan gives this cake its signature shape and texture, but you can use a tube pan or even a regular loaf pan. Baking times will vary slightly, so watch closely and test with a toothpick.
Is it okay to prepare the syrup and glaze ahead of time?
Yes! Syrup and glaze can be made a day ahead and stored in airtight containers in the refrigerator. Bring to room temperature before applying to the cake to make spreading and soaking easier.
How do I ensure the cake stays moist?
The limoncello syrup infusion is key here. Poking holes and brushing the syrup onto warm cake locks in moisture and flavor that keeps the cake extraordinarily tender, even several days after baking.
Final Thoughts
This Limoncello Syrup Lemon Bundt Cake Recipe is truly a celebration of citrus and sunshine that feels special without being complicated. It’s a perfect crowd-pleaser for brunches, showers, or anytime you want a slice of happiness on a plate. So go ahead, gather your ingredients, and treat yourself and your loved ones to this bright and utterly delicious cake—you won’t regret it.
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-American
Description
This Limoncello Syrup Lemon Bundt Cake is a moist and flavorful dessert featuring a tender crumb infused with bright lemon zest and aromatic limoncello. The cake is enhanced with a zesty lemon syrup brushed inside for extra moisture and topped with a tangy lemon glaze and toasted slivered almonds, making it a perfect treat for lemon lovers and special occasions.
Ingredients
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
- 1 cup (120 g) confectioners’ sugar
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 ml) almond extract
Garnish
- ¼ cup (25 g) slivered almonds, toasted
- Cooking spray (or butter and flour for greasing)
Additional
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 10-cup (2.4 L) Bundt pan by thoroughly coating it with nonstick cooking spray, making sure to cover all the deep grooves to prevent the cake from 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: Using a stand mixer, beat the vegetable oil, softened butter, confectioners’ sugar, and finely grated lemon zest on medium speed until the mixture becomes 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, starting and ending with the flour. Mix just until combined each time and scrape down the bowl sides to ensure even mixing without overmixing the batter.
- Prepare Pan and Bake: Transfer the batter into the prepared Bundt pan and smooth the surface. Bake on the middle oven rack for approximately 60 minutes, rotating the pan halfway through baking. Check for 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 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 constantly until the sugar dissolves completely. Remove from heat and let the syrup 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, allowing it to 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. Sprinkle the toasted slivered almonds on top. Allow the glaze to set before slicing and serving.
Notes
- Use room temperature eggs to ensure the batter emulsifies properly and maintains a light texture.
- Make sure to evenly coat the Bundt pan well to prevent sticking in the intricate grooves.
- Rotate the cake halfway through baking for even heat distribution and uniform baking.
- Allow the syrup to be warm but not hot when brushing onto the cake to avoid melting the glaze later.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- To toast almonds, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until golden and fragrant.
