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
Scale
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.
