Limoncello Syrup Lemon Bundt Cake

Limoncello syrup soaks into every bite of this golden lemon Bundt cake. Tangy glaze, toasted almonds, and citrus flavor you don’t see coming.

Course Dessert

Cuisine American

Keyword lemon cake with syrup, lemon syrup cake, limoncello bundt cake recipe, limoncello pound cake, limoncello syrup cake, limoncello syrup lemon bundt cake

Prep Time 30

Cook Time 1

Cooling: 1

Total Time 2 30

Servings slices

Calories 456kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accuracy.
mixing bowls For combining ingredients.
large fine mesh sieve For sifting dry ingredients.
Bundt pan 10-cup (2.4 L) For baking.
Stand Mixer For a smooth, aerated batter.
Saucepan For dissolving the syrup.
cooling rack To cool and invert cake.
Zester For fine lemon zest.
pastry brush For brushing on the glaze.
skewer For poking holes in the cake for the syrup.

Ingredients

Cake:

cooking spray (or butter and flour)
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 tbsps (45 ml) limoncello
2 tbsps (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 tbsps. (30 ml) limoncello

Glaze and Topping:

1 cup (120 g) confectioners' sugar
2 tbsps (30 ml) fresh lemon juice
1 tsp (5 ml) almond extract
¼ cup (25 g) slivered almonds toasted

Instructions

Preheat the oven to 350°F (175°C). Coat a 10-cup (2.4 L) Bundt pan really well with nonstick spray. If your pan has deep grooves, make sure to get into every corner.
cooking spray
In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Set aside.
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
In the bowl of a stand mixer, beat the vegetable oil, softened butter, confectioners’ sugar, and lemon zest on medium speed until the mixture is pale yellow and fluffy, about 4 minutes.
½ cup (120 ml) vegetable oil, 1 cup (226 g ) unsalted butter, 2¾ cups (330 g) confectioners' sugar, ½ cup (~6 g) finely grated lemon zest
Add the eggs, egg yolks, limoncello, and lemon extract. Beat on medium speed for 1 more minute until fully incorporated.
3 large eggs, 3 large egg yolks, 3 tbsps (45 ml) limoncello , 2 tbsps (30 ml) lemon extract
With the mixer on low speed, add the dry ingredients and heavy cream in three alternating batches, starting and ending with the flour mixture. Mix just until combined and scrape down the sides of the bowl as needed, being careful not to overmix.
¾ cup (180 ml) heavy cream
Scrape the batter into the prepared Bundt pan and smooth the top. Bake on the middle rack for about 60 minutes, rotating halfway through. Check with a toothpick to confirm it’s done.
Let the cake cool in the pan on a wire rack for 30 minutes, then carefully invert it onto a cake stand or serving platter.
While the cake cools, make the syrup: combine sugar, lemon juice, and limoncello in a small saucepan over low heat. Stir until the sugar dissolves, then remove from heat and let cool slightly.
¼ cup (50 g) granulated sugar, ¼ cup (60 ml) fresh lemon juice, 2 tbsps. (30 ml) limoncello
Poke holes all over the warm cake with a skewer and slowly brush the syrup over the surface, letting it soak in.
Once the cake is fully cooled, whisk together the glaze ingredients until smooth. Drizzle over the top and let it run down the sides.
1 cup (120 g) confectioners' sugar, 2 tbsps (30 ml) fresh lemon juice, 1 tsp (5 ml) almond extract
Finish with a sprinkle of toasted slivered almonds and let the glaze set before slicing.
¼ cup (25 g) slivered almonds

Video

Notes

Use a 10-cup Bundt pan with defined ridges for best results. Or use the fancier Bundt pan you see here in the post.
Zest your lemons before juicing them. It’s much easier in that order.
If using a pan with intricate grooves, make sure every detail is coated with spray to prevent sticking.
Let the glaze fully set before slicing to avoid smearing.
The cake is best served at room temperature and holds up beautifully for a few days.

For optimal outcomes when preparing this limoncello syrup lemon Bundt cake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition