Description
This Limoncello Syrup Lemon Bundt Cake is a bright, zesty dessert featuring a moist lemon-flavored cake infused with limoncello syrup and topped with a tangy lemon glaze and toasted almonds. Perfect for lemon lovers, this elegant Bundt cake combines rich buttery textures with vibrant citrus notes, making it ideal for special occasions or afternoon tea.
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 Limoncello Syrup
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) fresh lemon juice
- 2 tbsp (30 ml) limoncello
For the Lemon 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, making sure to cover all the deep grooves to prevent sticking.
- Sift Dry Ingredients: In a large bowl, sift together all-purpose flour, cake flour, baking powder, and salt. Set this mixture aside for later use.
- Beat Wet Ingredients: In the bowl of a stand mixer, beat vegetable oil, softened butter, confectioners’ sugar, and finely grated lemon zest on medium speed until the mixture is pale yellow and fluffy, about 4 minutes.
- Add Eggs and Flavors: Add eggs, egg yolks, limoncello, and lemon extract. Beat on medium speed for about 1 minute until fully incorporated and smooth.
- Incorporate Dry Ingredients and Cream: On low speed, alternate adding the dry flour mixture and heavy cream in three batches, beginning and ending with the flour. Mix just until combined, scraping the bowl as needed to ensure even mixing without overmixing.
- Prepare Pan and Bake: Pour the batter into the prepared Bundt pan and smooth the surface. Bake on the middle rack for about 60 minutes, rotating the pan halfway through. Test doneness with a toothpick; it should come out clean.
- Cool Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Then invert onto a stand or platter and cool completely.
- Make Syrup: While the cake cools, combine granulated sugar, lemon juice, and limoncello in a small saucepan over low heat. Stir continuously until sugar dissolves. Remove from heat and cool slightly.
- Infuse Cake with Syrup: Use a skewer to poke holes all over the warm cake to help syrup absorption. Slowly brush the warm syrup over the cake surface, allowing it to soak in for enhanced lemon flavor.
- Prepare Glaze: Once the cake is fully cooled, whisk confectioners’ sugar, lemon juice, and almond extract until smooth to form the glaze.
- Glaze and Garnish: Drizzle the glaze evenly over the cake, letting it drip down the sides. Sprinkle toasted slivered almonds on top. Let the glaze set before slicing and serving.
Notes
- Use room temperature eggs to help the batter mix evenly and create a tender crumb.
- Ensure the Bundt pan is well greased or sprayed to prevent sticking, especially in the grooves.
- Do not overmix the batter after adding flour to avoid a dense cake.
- Allow the syrup to soak into the cake while it’s still warm for best flavor infusion.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- For a more intense lemon flavor, increase the lemon zest by 1-2 tablespoons.
- To toast almonds, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until golden, watching closely to avoid burning.
