Name: Limoncello Syrup Lemon Bundt Cake Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 2 h 30 min
Cuisine: Italian-inspired
Ingredients: 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; ¼ cup (50 g) granulated sugar; ¼ cup (60 ml) fresh lemon juice; 2 tbsp (30 ml) limoncello; 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

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If you’re on the hunt for a cake that’s bursting with bright, zesty flavor and has that stunning, show-stopping Bundt shape, you’ve just found your new favorite. The Limoncello Syrup Lemon Bundt Cake Recipe is an absolute delight—combining the refreshing tang of lemons with the smooth, aromatic touch of limoncello. Every bite feels like a sunny Italian afternoon, where sweet meets citrusy with just the right balance. This cake is perfect for celebrations or simply brightening up any day, and trust me, once you try it, it’ll become a staple in your baking repertoire.

Ingredients You’ll Need

The image shows a sequence of nine photos detailing the making of a lemon bundt cake. The first row contains three photos: the first with bowls of white flour, yellow zest, butter, a lemon and a clear liquid on a white marbled surface; the second photo shows the flour being sifted into a glass bowl; the third reveals butter, zest, flour, and a clear liquid in a large clear bowl. The second row shows the mixing stage: the first image includes eggs added to the bowl with mixed butter and sugar; the second depicts a creamy yellow batter with flour mixed in; the third has cream being added to the batter. The third row shows the baking and finishing stages: the first image shows the smooth batter spread in a white bundt pan; the second presents the golden-brown baked bundt cake on a cooling rack with a red brush brushing syrup on top; the last photo features the bundt cake on a wooden board, topped with a drizzle of white icing and scattered sliced almonds, with yellow lemon slices and yellow-striped straws beside it, all against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Before we dive into the magic of making this incredible cake, let’s appreciate how simple yet essential each ingredient is. They all play their part in creating the perfect moist texture, the bright lemon flavor, and that irresistible glaze finish.

Cooking spray: Ensures the Bundt cake releases effortlessly from the pan, preserving its gorgeous shape.
All-purpose flour (1½ cups): Provides the necessary structure and crumb for a soft cake.
Cake flour (1½ cups): Adds tenderness and a lighter texture to the crumb.
Baking powder (1 tbsp): Helps the cake rise beautifully while keeping it fluffy.
Table salt (1 tsp): Balances sweetness and enhances all lemony notes.
Vegetable oil (½ cup): Contributes to moistness without overpowering flavors.
Unsalted butter, softened (1 cup): Brings rich creaminess and depth to the batter.
Confectioners’ sugar (2¾ cups): Sweetens the batter delicately and creates that smooth glaze.
Finely grated lemon zest (½ cup): Bursts with fresh citrus oils that wake up your senses.
Large eggs (3) & egg yolks (3): Add richness and help combine ingredients perfectly.
Limoncello (3 tbsp + 2 tbsp): Imparts a distinctive lemon liqueur flavor that sets this Bundt cake apart.
Lemon extract (2 tbsp): Intensifies the lemon aroma for that extra punch.
Heavy cream (¾ cup): Adds silkiness to the batter for a luscious crumb.
Granulated sugar (¼ cup): Used in the syrup to complement and balance tart lemon juice.
Fresh lemon juice (¼ + 2 tbsp): Provides the essential tang in both syrup and glaze.
Almond extract (1 tsp): Adds a hint of nuttiness that pairs wonderfully with lemon.
Slivered almonds, toasted (¼ cup): Offer a satisfying crunch and beautiful finish.

How to Make Limoncello Syrup Lemon Bundt Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by heating your oven to 350°F (175°C). Generously coat a 10-cup Bundt pan with cooking spray, making sure every groove is fully covered. This little extra care will ensure your cake comes out perfect and cleanly.

Step 2: Sift and Mix the Dry Ingredients

In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. This step helps aerate your flour and ensures a perfectly light texture in the final cake.

Step 3: Beat the Butter Mixture

Using a stand mixer, beat the vegetable oil, softened butter, confectioners’ sugar, and the finely grated lemon zest on medium speed until the mixture becomes pale yellow and fluffy. This takes about 4 minutes and is key to capturing that bright lemon flavor evenly throughout the cake.

Step 4: Add Eggs and Lemon Flavors

Next, add the large eggs, egg yolks, 3 tablespoons of limoncello, and the lemon extract. Beat on medium speed for another minute until everything is fully combined and smooth.

Step 5: Combine Wet and Dry Ingredients Alternately

With your mixer on low, add the dry flour mixture and heavy cream in alternating batches, starting and ending with the flour. Mix just until combined after each addition. Remember, overmixing can toughen the cake, so be gentle and scrape down the sides regularly.

Step 6: Bake Your Cake

Pour the batter evenly into your prepared Bundt pan and smooth the top. Bake in the oven on the middle rack for approximately 60 minutes. Rotate the pan halfway through baking for even cooking. You’ll know it’s done when a toothpick inserted comes out clean or with just a few moist crumbs.

Step 7: Cool and Prepare the Limoncello Syrup

Allow the cake to cool in the pan on a wire rack for about 30 minutes. As it cools, combine granulated sugar, fresh lemon juice, and 2 tablespoons of limoncello in a small saucepan over low heat. Stir just until the sugar dissolves, then remove from heat and let it cool slightly.

Step 8: Infuse Cake with Syrup

Carefully invert the cake onto a serving platter. Using a skewer, poke holes all over the warm cake, then slowly brush the limoncello syrup over the surface, letting it soak deeply into every nook. This is what brings moistness and incredible flavor right to the center of every bite.

Step 9: Glaze and Finish

Once the cake is completely cool, whisk together confectioners’ sugar, fresh lemon juice, and almond extract for the glaze. Drizzle this glossy mixture over the top, allowing it to cascade down the sides. Sprinkle with toasted slivered almonds for a crunchy, nutty contrast. Let the glaze set before serving.

How to Serve Limoncello Syrup Lemon Bundt Cake Recipe

A close-up of a single-layer bundt cake with a chewy texture and light brown color, sitting on a wooden board. The cake has white icing drizzled over the top in thin streams that slightly run down the sides. Slivered almonds are scattered over the icing, and a fine dusting of powdered sugar covers the top and highlights the details of the bundt shape. In the blurry background, there are whole bright yellow lemons and a white pitcher on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of powdered sugar or a few extra lemon zest curls alongside the toasted almonds make for beautiful garnishes. Fresh mint leaves can also add a pop of green and a fresh aroma that pairs wonderfully with lemon flavors.

Side Dishes

This Bundt cake shines alongside a light dollop of whipped cream or a scoop of vanilla bean ice cream. Fresh berries like raspberries or blueberries provide a lovely tartness, making your dessert even more vibrant and colorful on the plate.

Creative Ways to Present

Try serving individual slices on pretty plates drizzled with a little extra limoncello syrup or a few edible flowers for an elegant touch. For gatherings, creating a cake stand display with lemon wedges and sprigs of thyme or rosemary really brings out that Italian-inspired charm.

Make Ahead and Storage

Storing Leftovers

Keep leftover slices airtight at room temperature for up to two days or refrigerated for up to four days to maintain freshness and moistness. Just be sure to cover the cake well to prevent it from drying out or absorbing other fridge odors.

Freezing

This cake freezes beautifully. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Freeze for up to three months. Thaw overnight in the refrigerator before glazing and serving.

Reheating

For a just-baked warmth, reheat slices gently in the microwave for 15-20 seconds or in a low oven (300°F/150°C) wrapped loosely in foil for about 10 minutes. This brings back the cake’s soft, tender quality without drying it out.

FAQs

Can I substitute limoncello with lemon juice or zest only?

While lemon juice and zest provide brightness, limoncello adds a unique sweetness and subtle, sophisticated flavor. You can omit or substitute, but you’ll miss a bit of the cake’s signature character.

Do I need both all-purpose and cake flour?

Yes. The mixture of both flours balances structure and tenderness—cake flour keeps the crumb soft, while all-purpose provides strength. Using only one might affect your cake’s texture.

Can I use a regular round cake pan instead of a Bundt pan?

You absolutely can, but the baking time may vary slightly and you will lose that classic Bundt shape. Be sure to grease your pan well and check doneness earlier or later as needed.

Is it necessary to poke holes in the cake before adding syrup?

Definitely. Poking holes helps the limoncello syrup seep deep into the cake, ensuring every bite is infused with that moist, lemony goodness rather than just a surface glaze.

Can I make this cake vegan or dairy-free?

This recipe relies on butter, heavy cream, and eggs for texture and flavor, so it would require significant substitutions. Using vegan butter, plant-based cream, and egg replacers might work, but the final cake could be quite different.

Final Thoughts

This Limoncello Syrup Lemon Bundt Cake Recipe is truly a showstopper that tastes as delightful as it looks. Bright, moist, and layered with unforgettable lemon and limoncello flavors, it’s perfect for celebrating special moments or simply treating yourself. Give it a try—you’re going to fall in love with this vibrant, elegant dessert that promises to bring sunshine to any table.