Easy Limoncello Bundt Cake Recipe: This limoncello cake recipe is for people who like desserts and lemon and like their food to taste sweet and sour. This dessert is just the right amount of sweet and sour to satisfy your cravings. Besides that, the limoncello makes the pound cake taste better and gives it a deeper, more complex flavor than plain lemon.
What makes limoncello so unique? If you still don’t know, limoncello is an Italian lemon liqueur that is made by soaking lemon zest in vodka or another pure alcohol and then mixing it with syrup. It is, in fact, a hard liquor! Don’t worry, though; if you only use a few drops, the alcohol won’t put you through too much.
Easy Limoncello Bundt Cake Recipe
Lemon-flavored cakes, like the lemon lava cake, are great if you don’t want any alcohol in your cake but still want it to taste great. With a kick of limoncello, this bundt cake is a little more grown-up than your typical sweet and sugary treats. It’s very simple to make because it’s a bundt cake! And, of course, our limoncello cake recipe is always the best way to get things done.
Ingredients
For Cake Mix:
- 2 cups all purpose flour
- 1¼ cups granulated sugar
- 1¼ tbsp baking powder
- 1 tsp salt
- 3 tbsp dry milk powder
- 3 tbsp cornstarch
- ¼ cup vegetable oil
- 4 large eggs
- ½ cup lemon juice
- ½ cup limoncello
- ½ cup water
For Glaze:
- ⅓ cup unsalted butter
- ½ cup white sugar
- 1 tbsp water
- ⅓ cup limoncello
How to make Limoncello Bundt Cake
- Bake at a temperature of 350 degrees Fahrenheit. Grease a bundt pan with a diameter of 10 inches and dust it with flour. Put aside for later. Flour, sugar, salt, baking powder, milk powder, and cornstarch should be mixed together and sifted together to make the cake mix. Put aside for later.
- In a bowl, combine the eggs, water, oil, limoncello, and lemon juice by whisking them together until they are evenly combined. After the dry ingredients have been sifted, fold them into the egg mixture until they are evenly distributed.
- Pour the mixture into the cake pan in a patient manner. After placing it in the oven, bake it for forty-five to fifty-five minutes. Immediately after the cake has finished baking, remove it from the oven and allow it to cool for twenty minutes.
- The butter should be melted and then cooked with water and sugar while you wait for the cake to cool down. Spend three minutes bringing it to a boil. The glaze can be made by removing the pot from the heat and adding limoncello on top of it. Once the glaze has been poured over the cake, add some rainbow sprinkles for some added color, and the cake is now ready to be served!
Nutrition
- Sugar: 55 g
- Calcium: 165 mg
- Calories: 571 kcal
- Carbohydrates: 86 g
- Cholesterol: 103 mg
- Fat: 17 g
- Fiber: 1 g
- Iron: 2 mg
- Potassium: 130 mg
- Protein: 8 g
- Saturated Fat: 11 g
- Sodium: 539 mg
- Vitamin A: 416 IU
- Vitamin C: 6 mg
FAQ
Q1. What does the limoncello syrup taste like?
Although the limoncello has a very strong citrus flavor, it does not have the same level of sourness as lemon. To put it another way, it has the flavor of an extremely sweet syrup!
Q2. What is a good substitute for limoncello?
The Torani Lemon Syrup is probably the non-alcoholic alternative to limoncello that comes the closest to being comparable. The substance is syrupy, sweet, and thick. There is another option available, which is to use lemon extract combined with sugar as a substitute for it. Utilizing lemon extract in conjunction with sugar, on the other hand, might not provide you with the most desirable sweet flavor that limoncello has to offer.a