Description
A luscious Limoncello Syrup Lemon Bundt Cake bursting with zesty lemon flavor and a delicate hint of limoncello. This moist, fluffy cake is infused with a sweet and tangy lemon-limoncello syrup and finished with a smooth lemon-almond glaze topped with toasted slivered almonds. Perfect for gatherings or a special dessert to brighten your day.
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
Syrup
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) fresh lemon juice
- 2 tbsp (30 ml) limoncello
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 deep grooves are well covered to prevent sticking.
- Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Set this mixture aside to be added later.
- 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 for about 4 minutes, until the mixture turns pale yellow and fluffy.
- 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 everything is well incorporated and the batter is smooth.
- Incorporate Dry Ingredients and Cream: On low speed, alternately add the dry flour mixture and the heavy cream in three batches, starting and ending with the flour mixture. Mix just until combined, scraping down the sides of 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 top. Bake on the middle rack for about 60 minutes, rotating the pan halfway through to ensure even baking. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool Cake: Allow the cake to cool in the pan on a wire rack for 30 minutes. Then, carefully invert the cake onto a stand or serving platter and let it 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 the syrup cool slightly.
- Infuse Cake with Syrup: Use a skewer to poke holes all over the warm cake for better absorption. Slowly brush the warm syrup over the cake surface, allowing it to soak in and enhance the lemon flavor throughout.
- Prepare Glaze: Once the cake is fully cooled, whisk together confectioners’ sugar, fresh lemon juice, and almond extract until smooth to create the glaze.
- Glaze and Garnish: Drizzle the lemon glaze evenly over the cake, letting it drip down the sides. Sprinkle toasted slivered almonds on top. Allow the glaze to set before slicing and serving.
Notes
- Ensure eggs and egg yolks are at room temperature for smoother incorporation into the batter.
- Do not overmix the batter once the flour is added to maintain cake tenderness.
- Use fresh lemon zest and juice for the best bright lemon flavor.
- Toast slivered almonds lightly to enhance their crunch and flavor.
- The lemon-limoncello syrup infuses moisture and a robust citrus flavor—do not skip this step.
- Allow glaze to fully set before slicing to maintain a neat presentation.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
