Lemony Limoncello Bundt Cake Recipe

Photos of Limoncello Bundt Cake Recipe

This limoncello cake recipe is for lemon and dessert lovers who like that fresh and citrusy element in their food! Striking a balance between sweet and sour, this dessert will surely satisfy your cravings! Moreover, the limoncello elevates the usual pound cake, and gives a deep, more complex flavour than plain old lemon.

What’s so special about limoncello? If you still didn’t know, limoncello is an Italian lemon liqueur made from lemon zest soaked in pure alcohol like vodka, which is then mixed with syrup. Yes, it’s a hard liquor! But don’t worry, if you use only a few drops, you won’t be too affected by the alcoholic content. If you prefer your cake liquor-free, but still zesty, lemon-flavored recipes like the lemon lava cake are perfect for you!

For a dessert that’s slightly more grown-up than your usual sweet and sugary picks, try this bundt cake for a kick of limoncello. As it is a bundt cake, it is a very easy recipe! And of course, our limoncello cake recipe can always guide you through in the easiest way possible.

How To Make Limoncello Bundt Cake

Finish your meals with this quirky dessert in just a few steps. With this limoncello bundt cake recipe, you can have a tangy cake that will surely surprise you!

Prep: 30 mins

Cook: 55 mins

Total: 1 hr 25 mins

Serves:

Ingredients

cooking spray
¼ cup all purpose flour

For Cake Mix:

2 cups all purpose flour
1¼ cups granulated sugar
1¼ tbsp baking powder
1 tsp salt
3 tbsp dry milk powder
3 tbsp cornstarch
¼ cup vegetable oil
4 large eggs
½ cup lemon juice
½ cup limoncello
½ cup water

For Glaze:

⅓ cup unsalted butter
½ cup white sugar
1 tbsp water
⅓ cup limoncello

To serve:

rainbow sprinkles

Instructions

Preheat the oven to 350 degrees F.
Grease a 10-inch bundt pan and dust with the flour. Set aside.
For the cake mix, sift together flour, sugar, salt, baking powder, milk powder, and cornstarch. Set aside.
Whisk together the eggs, water, oil, limoncello, and lemon juice until evenly incorporated.
Fold the sifted dry ingredients into the egg mixture until evenly incorporated.
Slowly pour the mixture in the cake pan.
Place in the oven, and bake it for 45 to 55 minutes.
When the cake is done, take it out of the oven and let it cool for 20 minutes.
While waiting for the cake to cool, melt butter and cook it with water and sugar. Bring it to boil for 3 minutes. Remove your pot from the heat and add in limoncello to make the glaze.
Pour the glaze over the cake, sprinkle some rainbow sprinkles for color, and it’s ready to serve!

Recipe Notes

Take note to grease and flour your bundt pan well so that you will have a beautiful whole cake.

Nutrition

Sugar: 55g
:
Calcium: 165mg
Calories: 571kcal
Carbohydrates: 86g
Cholesterol: 103mg
Fat: 17g
Fiber: 1g
Iron: 2mg
Potassium: 130mg
Protein: 8g
Saturated Fat: 11g
Sodium: 539mg
Vitamin A: 416IU
Vitamin C: 6mg

Nutrition Disclaimer

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Frequently Asked Questions

What does the limoncello syrup taste like?

The limoncello has a very intense citrusy taste, but lacks the tartness of lemon. In fact, it tastes like an incredibly sweet syrup!

What is a good substitute for limoncello?

The Torani Lemon Syrup is a probably the closest non-alcoholic alternative to limoncello. It is thick, sweet, and syrupy. Otherwise, you can also substitute it by using lemon extract mixed with some sugar. However, using lemon extract with sugar might not get you the ideal sweet flavor you can get from limoncello.