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
Scale
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.
