Description
This Limoncello Syrup Lemon Bundt Cake is a moist and fluffy citrus-flavored dessert infused with a zesty limoncello syrup and topped with a tangy lemon glaze and toasted almonds. Perfect for lemon lovers seeking a bright, flavorful cake with a delicate almond finish.
Ingredients
Scale
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
Limoncello Syrup
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) fresh lemon juice
- 2 tbsp (30 ml) limoncello
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) and thoroughly grease a 10-cup Bundt pan with nonstick spray to ensure the cake doesn’t stick, especially in the pan’s grooves.
- Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Set aside this dry mixture.
- Beat Wet Ingredients: Using a stand mixer on medium speed, beat the vegetable oil, softened butter, confectioners’ sugar, and lemon zest until the mixture becomes pale yellow and fluffy, which should take 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 flour mixture and heavy cream in three batches, starting and ending with the flour. Mix just until combined, scraping down the bowl sides to ensure even mixing without overmixing the batter.
- Prepare Pan and Bake: Pour the batter into the prepared Bundt pan, smoothing the top. Bake on the middle oven rack for approximately 60 minutes, rotating the pan halfway through. Test doneness by inserting a toothpick in the center; it should come out clean.
- Cool Cake: Allow the cake to cool in the pan on a wire rack for 30 minutes. Then carefully invert onto a cake stand or serving platter and let cool completely.
- Make Syrup: In a small saucepan over low heat, combine granulated sugar, fresh lemon juice, and limoncello. Stir until the sugar dissolves completely. Remove from heat and let cool slightly.
- Infuse Cake with Syrup: Using a skewer, poke holes all over the warm cake to enable better absorption. 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 together 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. Sprinkle the toasted slivered almonds on top and allow the glaze to set before slicing and serving.
Notes
- Ensure all eggs and yolks are at room temperature for better batter consistency.
- Do not overmix the batter when adding dry ingredients to keep the cake tender.
- Rotating the Bundt pan halfway through baking promotes even cooking.
- Use fresh lemon zest for the brightest lemon flavor.
- Allow the glaze to fully set for a neat presentation.
- To toast almonds, spread them in a dry skillet over medium heat for 3-5 minutes until golden and fragrant.
