If you are searching for a cake that perfectly balances zest, sweetness, and a touch of boozy charm, then this Limoncello Syrup Lemon Bundt Cake Recipe is your dream come true. Imagine a fluffy, moist lemon cake with the fresh brightness of grated lemon zest and the enchanting warmth of limoncello, all crowned with a luscious glaze and toasted almonds. It’s a showstopper at any gathering but also simply wonderful for a quiet afternoon treat. This recipe takes your classic lemon Bundt cake to a new dimension of flavor and sophistication that feels both celebratory and comforting.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role, blending texture, flavor, and color into something truly special yet surprisingly easy to gather. From the perfectly sifted flours to the bright lemon zest and limoncello, every element invites a burst of sunshine into your kitchen.
- Cooking spray (or butter and flour for greasing): Ensures the Bundt pan releases the cake effortlessly with every groove filled perfectly.
- 1½ cups (188 g) all-purpose flour: Provides the structural backbone for a tender but sturdy crumb.
- 1½ cups (165 g) cake flour: Adds lightness, making the cake delicate and airy.
- 1 tbsp (12 g) baking powder: The essential rise agent for that perfect lift and fluffiness.
- 1 tsp (6 g) table salt: Balances sweetness and heightens other flavors.
- ½ cup (120 ml) vegetable oil: Keeps the cake moist and tender with a subtle richness.
- 1 cup (226 g) unsalted butter, softened: Adds creamy depth and a melt-in-your-mouth texture.
- 2¾ cups (330 g) confectioners’ sugar: Sweetens the batter and creates a luscious glaze.
- ½ cup (~6 g) finely grated lemon zest (from 5-6 large lemons): Bursts with fresh citrus aroma and flavor.
- 3 large eggs (room temperature): Bind the ingredients and contribute richness.
- 3 large egg yolks (room temperature): Add extra silkiness and color.
- 3 tbsp (45 ml) limoncello: The star spirit infusing the cake with that signature lemon liqueur punch.
- 2 tbsp (30 ml) lemon extract: Amplifies the lemon flavor with concentrated brightness.
- ¾ cup (180 ml) heavy cream: Adds richness and moisture for a tender crumb.
- ¼ cup (50 g) granulated sugar (for syrup): Sweetens the soaking syrup perfectly.
- ¼ cup (60 ml) fresh lemon juice (for syrup and glaze): Brings tang and freshness to both syrup and glaze.
- 2 tbsp (30 ml) limoncello (for syrup): Enhances the soaking syrup with a gentle kick of liqueur.
- 1 cup (120 g) confectioners’ sugar (for glaze): Creates a smooth, sweet glaze to crown the cake.
- 1 tsp (5 ml) almond extract: Adds a subtle nutty note to the glaze, pairing beautifully with lemon.
- ¼ cup (25 g) slivered almonds, toasted: For a lovely crunch and nutty finish.
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). Get your 10-cup Bundt pan ready by generously coating it with nonstick spray. Be sure every groove is covered because this ensures your cake will release flawlessly after baking. This prep really sets the foundation for a beautiful cake shape.
Step 2: Sift Dry Ingredients
In a large bowl, sift together all-purpose flour, cake flour, baking powder, and salt. This not only combines the dry ingredients but also aerates them, which helps make your cake crumb light and tender in the end. Set it aside so it’s ready when you blend your wet ingredients.
Step 3: Beat the Butter Mixture
In your stand mixer bowl, combine the vegetable oil, softened butter, confectioners’ sugar, and the finely grated lemon zest. Beat on medium speed until the mixture turns pale yellow and becomes fluffy. This step is crucial because it incorporates air into the butter-sugar mix, building that irresistible texture while infusing a pronounced lemon scent.
Step 4: Add Eggs, Limoncello, and Lemon Extract
Next, add your eggs, egg yolks, limoncello, and lemon extract to the butter mixture. Beat for a minute at medium speed until everything is smoothly combined. This blend introduces richness, moisture, and that signature liqueur flavor, ensuring your cake sings with every bite.
Step 5: Incorporate Dry Ingredients and Heavy Cream
Turn your mixer to low and alternate adding the sifted dry ingredients and heavy cream in three parts, starting and ending with flour. Mix just until combined—overmixing can make the cake dense. Be sure to scrape down the bowl sides so everything is evenly blended.
Step 6: Bake the Cake
Pour the batter into the prepared Bundt pan and spread it evenly. Place it on the middle rack and bake for about 60 minutes, rotating halfway through to bake evenly. Check doneness by inserting a toothpick in the center; it should come out clean. Your kitchen will soon smell wonderfully lemony and inviting.
Step 7: Cool and Prepare the Limoncello Syrup
Once baked, let the cake cool in the pan on a wire rack for 30 minutes. Meanwhile, make the syrup by warming together granulated sugar, fresh lemon juice, and limoncello in a small saucepan over low heat. Stir until the sugar dissolves fully, then remove from heat and let it cool slightly.
Step 8: Soak the Cake with Syrup
Invert the cake gently onto a serving stand once partially cooled. Using a skewer, poke holes all over the cake surface, then slowly brush the warm limoncello syrup over the top. This step infuses the cake deeply with moisture and flavor, making every bite irresistibly tender and bright.
Step 9: Make the Lemon Almond Glaze and Garnish
Whisk confectioners’ sugar, fresh lemon juice, and almond extract until smooth to create a glossy glaze. Drizzle it evenly over your cooled cake, allowing it to cascade down the sides beautifully. Finally, sprinkle toasted slivered almonds on top for a delightful textural contrast and nutty accent.
How to Serve Limoncello Syrup Lemon Bundt Cake Recipe
Garnishes
Fresh lemon slices or additional lemon zest make gorgeous garnishes, complementing the cake’s citrus profile. A handful of toasted almonds or a light dusting of powdered sugar adds extra appeal and a textural twist that invites your guests to dig in.
Side Dishes
This cake pairs wonderfully with lightly whipped cream or a scoop of vanilla bean ice cream. For a more adult pairing, serve alongside a chilled glass of limoncello or a crisp sparkling wine that accentuates the cake’s citrus and almond flavors.
Creative Ways to Present
For a special occasion, plate slices with edible flowers or alongside fresh berries like raspberries or blueberries. You can also turn it into mini Bundt cakes for individual servings, perfect for showers or parties, making that stunning glaze and almonds shine even more.
Make Ahead and Storage
Storing Leftovers
After enjoying your cake, store any leftovers tightly covered in an airtight container at room temperature for up to three days. The cake remains moist, and the flavors continue to meld beautifully.
Freezing
You can freeze this Bundt cake by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag or container. Freeze for up to three months. When ready, thaw overnight in the fridge to preserve its texture and flavor integrity.
Reheating
If you’d like to enjoy your cake slightly warm, gently reheat slices in the microwave for 10–15 seconds, but be careful not to overheat and dry it out. The warm slices, especially with a dollop of cream, are truly comforting.
FAQs
Can I substitute limoncello with something else?
Absolutely! If you don’t have limoncello, you can replace it with lemon juice infused with a splash of vodka or another lemon-flavored liqueur. Keep in mind this will subtly change the flavor but still keep that citrusy spirit.
Is it necessary to use both all-purpose and cake flour?
Using a mix of flours balances tenderness and structure. Cake flour lightens the crumb, while all-purpose flour provides enough strength to hold the cake together without collapsing.
Can I make this cake dairy-free?
With some ingredient swaps like coconut oil or dairy-free margarine instead of butter, and plant-based cream alternatives, you can definitely adapt this recipe. The texture might vary slightly, but the lemon and limoncello flavors will still shine.
How do I know when the cake is fully baked?
The best test is inserting a toothpick into the center. If it comes out clean or with just a few dry crumbs, your cake is ready. Make sure to rotate the pan halfway through baking for even doneness.
What’s the purpose of poking holes before applying the syrup?
Those holes allow the limoncello syrup to soak deep into the cake, enhancing moisture and flavor throughout rather than just on the surface, resulting in a rich, luscious bite every time.
Final Thoughts
The Limoncello Syrup Lemon Bundt Cake Recipe is an invitation to brighten any day with vibrant citrus and indulgent sweetness wrapped in a tender crumb and zesty glaze. Whether you’re baking for a festive occasion or simply craving a slice of sunshine, this cake never fails to impress and delight. So grab a lemon, a bottle of limoncello, and start baking your new favorite dessert today!
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
Description
This Limoncello Syrup Lemon Bundt Cake combines the bright tartness of fresh lemons with the delicate, aromatic twist of limoncello liqueur. Moist and tender with a golden crumb, this cake is infused with a luscious lemon-limoncello syrup and finished with a zesty lemon-almond glaze, topped with toasted slivered almonds. Perfect for celebrations or a refreshing dessert, this Bundt cake is a stunning centerpiece bursting with citrus flavor and elegant texture.
Ingredients
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
Limoncello Syrup
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) fresh lemon juice
- 2 tbsp (30 ml) limoncello
Lemon-Almond 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 the oven to 350°F (175°C). Thoroughly coat a 10-cup (2.4 L) Bundt pan with nonstick spray, ensuring you cover all the pan’s deep grooves 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.
- 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 everything is fully incorporated and smooth.
- Incorporate Dry Ingredients and Cream: On low speed, add the dry flour mixture and heavy cream alternately in three batches, beginning and ending with the flour. Mix just until combined and scrape down the sides of the bowl 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 surface. Bake in the middle rack of the oven 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 the heat and allow it to 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. Finally, sprinkle the toasted slivered almonds on top. Allow the glaze to set before slicing and serving.
Notes
- Ensure all eggs and dairy ingredients are at room temperature for better mixing and cake texture.
- Use a toothpick or cake tester to check for doneness in the center.
- To toast almonds, dry sauté in a pan over medium heat until golden and fragrant.
- You can substitute lemon extract with additional fresh lemon zest if preferred.
- The limoncello syrup adds moisture and intense lemon-alcohol flavor; do not skip this step for best results.
- Store the cake covered at room temperature for up to 3 days or refrigerated for up to 5 days.
