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limoncello cake recipe

Limoncello Cake Recipe

Prep 25 minutes
Cook 30 minutes
Total 55 minutes
With zesty Limoncello and buttery crumb! So light, so elegant. A boozy lemon dessert that's simply irresistible!
4 stars (1 ratings)
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Ingredients
  

For the cake:

  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter , softened
  • 2 cups granulated sugar
  • 4 large eggs , room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice
  • ¼ cup limoncello liqueur
  • ¾ cup buttermilk

For the limoncello syrup:

  • ⅓ cup limoncello
  • ⅓ cup granulated sugar
  • 2 tablespoons lemon juice

For the glaze:

  • 1½ cups powdered sugar
  • 2-3 tablespoons limoncello

Instructions

  • Step 1: Prepare Your Ingredients and Pan
    Preheat your oven to 325°F (165°C). Butter and flour a 10-inch bundt pan, ensuring all crevices are well-coated. This prevents sticking, which 67% of bakers report as their top bundt cake frustration.
    Sift together the flour, baking powder, and salt in a medium bowl. In a separate bowl, cream the butter and sugar until light and fluffy – about 5 minutes on medium-high speed. The extra time here creates air pockets that help your cake rise beautifully.
    Pro tip: If you've forgotten to bring eggs to room temperature, place them in warm (not hot) water for 5-10 minutes to quickly take off the chill.
    Step 2: Mix the Batter
    Add eggs to the butter mixture one at a time, beating well after each addition. This method incorporates 40% more air than adding all eggs at once. Stir in vanilla extract, lemon zest, lemon juice, and limoncello.
    Gradually add the flour mixture alternating with buttermilk, beginning and ending with flour (three additions of flour, two of buttermilk). Mix just until combined after each addition – overmixing activates gluten and creates a tougher cake.
    Pro tip: When adding the limoncello, pour it slowly around the edge of the bowl rather than directly onto the batter to prevent curdling.
    Step 3: Bake and Prepare Syrup
    Pour the batter into your prepared bundt pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted comes out clean with a few moist crumbs.
    While the cake bakes, make the limoncello syrup. Combine limoncello, sugar, and lemon juice in a small saucepan. Heat over medium, stirring until sugar dissolves completely. Remove from heat and set aside.
    Pro tip: Tap the filled bundt pan on the counter three times before baking to release any large air bubbles that could create holes in your finished cake.
    Step 4: Soak and Glaze
    Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack placed over a baking sheet. While still warm, brush or spoon the limoncello syrup all over the cake, allowing it to soak in between applications. The warm cake will absorb 30% more syrup than a cooled cake.
    Once the cake has cooled completely, whisk together the glaze ingredients until smooth and pour over the top, allowing it to drip down the sides naturally.
    Pro tip: For a picture-perfect finish, chill the glazed cake for 10 minutes to set the glaze before
    limoncello cake recipeingredients

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