Description
This Limoncello Syrup Lemon Bundt Cake is a moist, flavorful cake infused with fresh lemon zest and enhanced by a boozy limoncello syrup. The cake is beautifully glazed with a lemon-almond mixture and garnished with toasted slivered almonds, making it a perfect dessert for citrus lovers seeking a bright, elegant treat.
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 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 all the pan’s grooves are covered to prevent sticking.
- Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Set aside for later use.
- 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 becomes 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 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, scraping down the sides of the bowl as needed to ensure even mixing without overmixing.
- 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. Test 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 from heat and let 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, letting it soak in thoroughly to enhance the lemon flavor.
- 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, allowing it to drip down the sides. Sprinkle toasted slivered almonds atop. Allow the glaze to set before slicing and serving.
Notes
- Ensure eggs and egg yolks are at room temperature to achieve a smooth batter and better rise.
- Be careful not to overmix the batter once the flour is added to keep the cake tender and light.
- Make sure to poke holes in the cake before applying syrup for better infusion of flavors.
- Use freshly grated lemon zest from organic lemons for the best citrus aroma and taste.
- To toast slivered almonds, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until lightly golden, watching carefully to avoid burning.
