Description

This Limoncello Syrup Lemon Bundt Cake is a moist and flavorful dessert infused with fresh lemon zest and a touch of limoncello liqueur. Baked to golden perfection, it features a tangy lemon syrup brushed over the cake to soak in deep citrus notes, topped with a smooth lemon glaze and toasted slivered almonds for added crunch. Perfect for spring or summer gatherings, this luscious cake balances sweetness and zest in every bite.

Ingredients

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 Topping:

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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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 you cover all the pan’s deep 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.
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 turns pale yellow and fluffy, approximately 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 everything is 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 and scrape down the sides of the bowl as needed to ensure even mixing without overmixing the batter.
Prepare Pan and Bake: Scrape the batter into the prepared Bundt pan and smooth the top surface. Bake in the middle rack of the oven for about 60 minutes, rotating the pan halfway through baking. 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 the syrup from the heat and allow it to cool slightly.
Infuse Cake with Syrup: Using a skewer, poke holes all over the warm cake to allow better absorption. Slowly brush the warm syrup over the cake’s surface, allowing it to soak in and enhance the lemon flavor throughout.
Prepare Glaze: Once the cake is fully cooled, whisk together the confectioners’ sugar, fresh lemon juice, and almond extract until smooth to form the glaze.
Glaze and Garnish: Drizzle the lemon glaze evenly over the top of the cake, letting it drip down the sides. Finally, sprinkle the toasted slivered almonds on top. Allow the glaze to set before slicing and serving.

Notes

Make sure all eggs are at room temperature for a smoother batter and better rise.
Butter and flour the Bundt pan well if you prefer not to use cooking spray to ensure easy release of the cake.
Rotating the cake halfway through baking promotes even cooking and browning.
Use fresh lemons for zest and juice to maximize bright lemon flavors.
Allow the syrup to be slightly warm before brushing to help it absorb effectively into the cake.
Toast slivered almonds lightly in a dry skillet or oven for added crunch and nuttiness.
Store leftover cake covered at room temperature for up to 3 days or refrigerated for up to 5 days.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: Italian-inspired