Description
This Limoncello Syrup Lemon Bundt Cake combines rich, moist cake infused with fresh lemon zest and limoncello syrup for a burst of citrus flavor. The tender crumb is topped with a tangy lemon glaze and toasted slivered almonds, creating a delightful dessert perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) fresh lemon juice
- 2 tbsp (30 ml) limoncello
Glaze
- 1 cup (120 g) confectioners’ sugar
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 ml) almond extract
Garnish
- ¼ cup (25 g) slivered almonds, toasted
Others
- Cooking spray (or butter and flour for greasing pan)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Thoroughly coat a 10-cup Bundt pan with nonstick spray, ensuring all grooves are covered to prevent sticking.
- Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Set aside.
- Beat Wet Ingredients: In the bowl of a stand mixer, beat the vegetable oil, softened butter, confectioners’ sugar, and lemon zest on medium speed until pale yellow and fluffy, about 4 minutes.
- Add Eggs and Flavors: Add eggs, egg yolks, limoncello, and lemon extract. Beat on medium speed until fully incorporated and smooth, approximately 1 minute.
- Incorporate Dry Ingredients and Cream: On low speed, alternately add the sifted flour mixture and heavy cream in three batches, starting and ending with the flour. Mix just until combined, scraping down the sides as needed to avoid overmixing.
- Prepare Pan and Bake: Pour batter into the prepared Bundt pan and smooth the surface. Bake on the middle rack for about 60 minutes, rotating halfway. Test doneness with a toothpick; it should come out clean.
- Cool Cake: Let the cake cool in the pan on a wire rack for 30 minutes, then invert onto a serving platter and cool completely.
- Make Syrup: In a small saucepan over low heat, combine granulated sugar, fresh lemon juice, and limoncello. Stir until sugar dissolves completely. Remove from heat and let cool slightly.
- Infuse Cake with Syrup: Poke holes all over the warm cake using a skewer. Slowly brush the warm syrup over the cake, allowing it to soak in and enhance the flavor.
- Prepare Glaze: Whisk together confectioners’ sugar, fresh lemon juice, and almond extract until smooth to create the glaze.
- Glaze and Garnish: Drizzle the glaze evenly over the cooled cake, letting it drip down the sides. Sprinkle toasted slivered almonds on top. Allow glaze to set before slicing and serving.
Notes
- Ensure eggs are at room temperature for better incorporation and a fluffier texture.
- Alternate adding dry ingredients and heavy cream to maintain a tender crumb without overmixing.
- Use a toothpick to test cake doneness to avoid under or overbaking.
- Make sure to poke enough holes in the cake for the syrup to absorb fully.
- To toast almonds, place them in a dry skillet over medium heat until golden and fragrant, stirring frequently to prevent burning.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate up to a week.
