Limoncello Syrup Lemon Cake

Limoncello Syrup Bundt Cake
I’ve been craving cake lately, but it’s a dangerous thing to have around. Somehow I can always justify a slice, which can then equal 3 slices a day. That’s really bad because I know how much butter is in there, not to mention sugar and white flour and then the icing. It’s a calorie bomb but who doesn’t love cake? And would you take cake over pie? I would always take cake. 

Anyway, my craving for cake sent me ripping through my many, many piles of magazine clippings. Honestly my office looks like one big shredded publication. I tear things out, stack them up and they are not in any order whatsoever. It’s horrible and I hate it. Am I the only one who does this? Funny thing is, when I go back through a lot of those torn out pages, none of the recipes look good to me anymore. What’s up with that?

So I found a recipe for a lemon bundt cake in an old issue of Food and Wine. However that recipe used rum and I didn’t want rum in my lemon cake I wanted limoncello. And quite honestly the directions for making the cake were so kind of over-the-top I decided to simplify them. I’ve made enough cakes to know that massaging lemon zest into sugar was not going to make a noticeable difference. And that was only one of the things. So while a bunch of things from that cake are the same, many are different.

So here’s why I love the way this cake turned out…it’s not cloyingly sweet. It’s such a perfect breakfast or after dinner cake. It’s classy and has a total brightness to it. You can always add a dollop of sweetened whipped cream if you choose. It’s moist and delicious and I love the almond extract in the glaze. 

Limoncello Syrup Bundt Cake Kitchen Aid Stand Mixer
I always remind people when making cake from scrtach to not overmix the batter once you add the flour. This is easy to control with your Kitchen Aid Stand Mixer. With a hand held it’s a little harder. 

And while I pride myself on not overmixing the batter, I did burn the limoncello syrup on the stove. Oh you know how it goes, the doorbell rang..it was the neighbors. We began discussing a variety of topics and then maybe a beer was opened and WHOOPS…burnt sugar on the stove. Yeah it was awesome. So be careful. This will be my only warning.

Limoncello Syrup Bundt Cake deliciously moist
Is the inside not gorgeous? It looks kind-of-pound-cakey, but it’s not. I also made this in my favorite Nordic Ware pan. The cakes just fall out this pan, never sticking and I love the details on the outside.

Print Recipe

Limoncello Syrup Lemon Cake

Recipe from: Inspired by Food and Wine Magazine's Lemon Bundt Cake | Serves: 10-12

Ingredients

For the Cake:

  • nonstick cooking spray with flour (or dust with flour yourself)
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups cake flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 2-3/4 cups confectioners' sugar
  • 1/2 cup lightly packed finely grated lemon zest
  • 1/2 cup vegetable oil
  • 2 sticks unsalted butter, softened
  • 3 large eggs, room temp
  • 3 large egg yolks, room temp
  • 3 Tablespoons limoncello
  • 2 Tablespoons lemon extract
  • 3/4 cup heavy cream

For the Limoncello Syrup:

  • 1/4 cup sugar
  • 1/4 cup fresh lemon juice
  • 1 Tablespoon limoncello

For the Glaze and Topping:

  • 1 cup confectioners' sugar
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon almond extract
  • 1/4 cup slivered almonds, toasted

Directions

  • Preheat the oven to 350 degrees F. Coat your 10" Bundt pan REALLY well with nonstick cooking spray. If your spray has flour in it then you will not have to dust the pan with flour. Otherwise dust the pan with flour:).
  • In a large bowl combine all-purpose flour, cake flour, baking powder and salt. Sift ingredients together. (Do not skip this part.) Set aside.
  • To the bowl of your stand mixer add vegetable oil, butter, confectioners' sugar and lemon zest. Beat on medium speed until mixture resembles a pale yellow; about 4 minutes. Add eggs, limoncello and lemon extract, continue to beat on medium speed for one minute more. Add the flour mixture and heavy cream in three alternating batches starting and ending with the flour. Scrape down the bowl if necessary and do not overmix here. Run the mixer enough to incorporate the dry ingredients.
  • Scrape batter into prepared pan and smooth the surface. Bake in the middle tier of the oven for one hour, rotate the pan halfway through. Use a toothpick to make sure the cake is done and set on a cooling rack for 30 minutes before turning it onto your cake stand.
  • While the cake is cooling make the limoncello syrup. Add all ingredients to a small saucepan and heat over low heat to dissolve sugar. Should only take a couple of minutes. Remove from heat and cool slightly. Poke holes all over cake with a skewer and brush the syrup all over.
  • When the cake is completely cooled make the glaze. Place all ingredients in a bowl and stir until completely smooth. Pour over top of Bundt Cake, letting it drizzle down the sides. Top with almonds and let the glaze set.
Limoncello Syrup Bundt Cake the perfect after dinner indulgence
Have a couple slices a day…who’s going to know?

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Post a Comment

31 Comments and 27 Replies

  1. Aida 1

    What a beautiful cake…I love limoncello in desserts, it makes them so bright and lovely. Thank you for the recipe!

  2. Wow! This is gorgeous!! What a delicious cake!

  3. Yay! A cake made with Limoncello! What a good excuse to buy a bottle of that wonderful stuff! I want this for the next church cake sale. I never buy cake flour. Is that really necessary??.

  4. I just made my first bundt cake and yours puts mine to shame.

  5. I am ALWAYS craving cake! And wow, this one is just insanely awesome! Definitely would be dangerous to have close by ;)

  6. Susan 13

    Oh my!! This cake looks SO moist – and I am envious that you got it so cleanly out of the pan! I have some limoncello lovers in my family – I will definitely give this recipe a go!

  7. Whoa. This cake looks delicious! Pass me a slice or three:)

  8. Sheila 17

    This is my kind of cake…I literally am salivating right now, not just saying that to write something down here…LIT er ally DROOLING. Cant wait to give it a try!

  9. I have a bottle of limoncello in my freezer and I love a good lemon cake. I know what you mean about not being able to have cake around (or pie in my case either). I do have a party I need to bring a dessert to though and this would be perfect for it.

  10. Have mercy! This cake looks incredible, Cathy. Totally summery, bright and gorgeous – great flavor and a great use of the limoncello I have!

  11. katie 23

    I loe everything about this cake, Cathy! I must give your recipe a try–I have limoncello that we bought last year in Italy and need to use it up!

  12. Gardendogs 25

    Looks like a great cake! My question: 1/2 cup of lemon zest? How many lemons would that be?

    Thanks!

  13. Your description of this cake totally makes me want a slice, love the limoncello!!

  14. Oh, yummmmmy!

    What’s not to love – gimme!

  15. Maria in Oregon 31

    I’m not real big on sweets, but I do like lemon, so I might give this a try. And remember – a calorie is just a unit of ENERGY! It’s FUEL for your body, so bring on the calorie bimob! I need a lot of energy today…

  16. Maria in Oregon 32

    I meant calorie bomb, not bimod. My fingers are dislexic.

  17. That syrup sounds absolutely heavenly! Can you please pass me a slice (or three)?!

  18. cassie 36

    I absolutely love lemon in desserts. This sounds so refreshing!

  19. What a beautiful bundt cake, Cathy! And with limoncello!? YES!

  20. Lovely recipe, Cathy. And what a great way to use up limoncello :)

  21. I adore Lemon cake and of course it is always better with booze!! It was so nice to meet you at BlogHer Food! I am pinning and tweeting this recipe!

  22. This is gorgeous! Love your pan. I also happen to be a lemon freak so this cake has my name all over it. Lovely!

  23. What a gorgeous cake? I am in LOVE with lemon and limoncello!

  24. I had this for breakfast and added sweetened whipped cream. It was so delicious!

  25. Taylor 49

    This cake is perfect for our upcoming family gathering. It looks both moist and delicious. I’m sure to win points with the whole family for this recipe.

  26. Sue 50

    When do you add the grated lemon zest to the cake? Also, do you really mean 2 tablespoons of lemon extract or 2 teaspoons? Two tablespoons seems like a lot in addition to the zest and limoncello. Thanks.

  27. Laura 54

    LOVE the Limoncello in this! Pinning now!

  28. Timo 55

    Why not use ALL cake flour in the recipe?

  29. Maria iasimone 56

    Can regular be used instead of cake flour?. Have never used cake flour and don’t know the difference between it and regular flour. Recipe sounds yummy and can’t wait to try it. My husband comes from Italy and I make limo cello.

  30. petite_miette 58

    Amazing! I tried this recipe last night, unfortunately I cooked it a little too much so it wasn’t as moist as I expected, but that was my fault. The recipe is a winner for sure!! So much lemon flavor and not too sweet. I will be making this again very soon!

    Thanks for sharing!

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