Description
This Limoncello Syrup Lemon Bundt Cake is a moist and tangy dessert bursting with fresh lemon zest and flavored with limoncello. The cake is baked to perfection, then infused with a zesty lemon syrup, and topped with a smooth lemon-almond glaze that adds a delightful finish. Perfect for gatherings or special occasions, this cake balances sweet and tart flavors beautifully.
Ingredients
Scale
For the 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
For the Limoncello Syrup:
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) fresh lemon juice
- 2 tbsp (30 ml) limoncello
For the 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, making sure to cover all the pan’s grooves 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 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 is pale yellow and fluffy, about 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; scrape 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. Bake on the middle rack for about 60 minutes, rotating the pan halfway through. Check 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: Use a skewer to poke holes all over the warm cake to help absorption. Slowly brush the warm syrup over the cake’s surface, allowing it to soak in and enhance the lemon flavor.
- Prepare Glaze: Once the cake is fully cooled, whisk together confectioners’ sugar, fresh lemon juice, and almond extract until smooth.
- Glaze and Garnish: Drizzle the lemon glaze evenly over the top of the cake, letting it drip down the sides. Sprinkle the toasted slivered almonds on top. Allow the glaze to set before slicing and serving.
Notes
- Use room temperature eggs for better incorporation and a fluffier batter.
- Make sure to coat the Bundt pan thoroughly to prevent sticking, especially in the pan’s grooves.
- Do not overmix the batter once the flour and cream are added; overmixing can result in a dense cake.
- Allow the cake to cool properly before applying the glaze to avoid melting it.
- To toast slivered almonds, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes or until golden and fragrant, stirring once.
