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
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
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.
