All cake flour would make the crumb too soft for a Bundt. The cake needs a little structure to hold its shape, especially with the syrup and glaze. Using a mix of cake and all-purpose flour keeps it tender without going too delicate.

Not a silly question. Limoncello is a sweet lemon-flavored Italian liqueur. It’s often served cold after a meal. In this cake, it brings depth and real citrus flavor. You can usually find it near the dessert wines or cordials at the liquor store. Once baked in, it’s subtle and smooth.

Great question — you’ll want to let the cake cool in the pan for 30 minutes, then turn it out onto a cake stand or plate while it’s still warm. That’s when you poke the holes and brush on the syrup. It soaks in better when the cake still has a little warmth to it, and you avoid trapping steam in the pan.

Follow up to my comment above. The cake made with Solerno was delicious. When everyone left, we were left with a small piece of cake, maybe 1 1/2″ wide. I will definitely save this recipe to use for both. Thank you for such a wonderful recipe, and I hope you don’t mind that I adapted it.

All of my local grocery stores carry limoncello. I bought an inexpensive bottle at Trader Joe, and my DH is making this cake, even as we speak. Mr. Amazon delivered the bundt pan, yesterday … 🙂

You can find limoncello at most liquor stores, usually near the dessert wines or cordials. Some grocery stores with a full liquor section carry it too. If all else fails, you can order it online from larger retailers. Brands like Caravella, Pallini, or a local option will all work well in this cake.