Description
This Limoncello Syrup Lemon Bundt Cake is a moist and flavorful dessert bursting with fresh lemon zest and a hint of limoncello. Perfectly tender with a delicate crumb, it’s enhanced by a zesty lemon-limoncello syrup soaked throughout, and finished with a tangy lemon glaze and toasted almond garnish.
Ingredients
Scale
Cake 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
Syrup Ingredients
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) fresh lemon juice
- 2 tbsp (30 ml) limoncello
Glaze Ingredients
- 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 this mixture aside until needed.
- 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 incorporated and smooth.
- Incorporate Dry Ingredients and Cream: On low speed, add the sifted dry flour mixture and heavy cream alternately in three batches, starting and ending with the flour. Mix just until combined, scraping down the sides of the bowl as needed to avoid overmixing.
- Prepare Pan and Bake: Scrape the batter into the prepared Bundt pan and smooth the top. Bake on the middle rack for about 60 minutes, rotating the pan halfway through. 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 invert the cake onto a serving platter and let it 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 help absorption. Slowly brush the warm syrup over the entire surface, allowing it to soak in and infuse the cake with lemon flavor.
- Prepare Glaze: Once the cake is completely 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. Allow the glaze to set before slicing and serving.
Notes
- Make sure all eggs are at room temperature to ensure better incorporation and texture.
- Use fresh lemon zest and juice for the brightest flavor.
- Rotate the Bundt pan halfway through baking to ensure even cooking.
- Poking holes for the syrup helps keep the cake moist and flavorful.
- Allow the glaze to set completely before slicing to prevent it from running.
- To toast almonds, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until golden and fragrant.
