Description
This Limoncello Syrup Lemon Bundt Cake is a delightful, moist lemon cake infused with lemon zest and limoncello, baked to golden perfection and topped with a tangy lemon glaze and toasted almonds. Perfect for gatherings or a special treat, it combines citrusy brightness with a subtle almond aroma for a truly irresistible dessert.
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 the oven to 350°F (175°C). Thoroughly coat a 10-cup (2.4 L) Bundt pan with nonstick spray, making sure to cover all the 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 aside for later use.
- 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 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, add the dry flour mixture and heavy cream alternately in three batches, starting and ending with flour. Mix just until combined, scraping down the sides as needed to ensure even mixing without overmixing the batter.
- Prepare Pan and Bake: Scrape the batter into the prepared Bundt pan, smoothing the top. Bake on the middle rack for about 60 minutes, rotating the pan halfway through. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Carefully invert the cake 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: Using a skewer, poke holes all over the warm cake to allow better absorption. Slowly brush the warm syrup over the cake’s surface, letting it soak in to 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, allowing it to drip down the sides. Sprinkle the toasted slivered almonds on top. Allow the glaze to set before slicing and serving.
Notes
- Ensure all ingredients, especially eggs and butter, are at room temperature for best mixing results.
- Be careful not to overmix the batter once the dry ingredients are added to keep the cake tender.
- Use a skewer to poke holes for syrup infusion to ensure deep flavor penetration.
- The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- For a stronger almond flavor, finely chopped almonds can be added to the batter or sprinkled on top before glazing.
