Description
This Limoncello Syrup Lemon Bundt Cake is a moist, flavorful dessert that combines the bright zestiness of lemons with the sweet, citrus-infused richness of limoncello. Baked in a beautifully grooved Bundt pan, this cake is soaked with a tangy lemon-limoncello syrup and topped with a smooth lemon-almond glaze, making it an elegant and refreshing treat perfect for any occasion.
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 Syrup:
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) fresh lemon juice
- 2 tbsp (30 ml) limoncello
For the 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 your oven to 350°F (175°C). Thoroughly grease a 10-cup (2.4 L) Bundt pan using cooking spray, making sure to coat all the grooves to prevent sticking.
- Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Set aside for later use.
- Beat Wet Ingredients: Using a stand mixer, beat the vegetable oil, softened butter, confectioners’ sugar, and finely grated lemon zest on medium speed until the mixture becomes 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 combined and smooth.
- Incorporate Dry Ingredients and Cream: On low speed, alternately add the sifted dry flour mixture and heavy cream in three batches, starting and ending with the flour. Mix just until combined, scraping down the bowl sides as needed to avoid overmixing.
- Prepare Pan and Bake: Pour the batter into the prepared Bundt pan, smoothing the top surface. Bake on the middle rack for about 60 minutes, rotating the pan halfway through. Test 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 onto a 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 the syrup absorb. Slowly brush the warm syrup over the cake surface, allowing it to soak in and intensify the lemon flavor.
- Prepare Glaze: Once the cake is fully cooled, whisk confectioners’ sugar, fresh lemon juice, and almond extract until smooth to form the glaze.
- Glaze and Garnish: Drizzle the lemon glaze evenly over the cake’s top, 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 to help with smooth batter consistency.
- Be careful not to overmix the batter once adding the flour to avoid a dense cake.
- Use fresh lemon juice and zest for the best citrus flavor.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- To toast almonds, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes or until golden brown, watching closely to avoid burning.
