Indulge in the delightful flavors of Italy with this Easy Limoncello Bundt Cake recipe.
Bursting with the bright and zesty essence of lemons, this moist and tender cake is perfect for any occasion, from casual gatherings to elegant celebrations.
Whether you’re a novice baker or a seasoned pro, this recipe is simple to follow and promises to impress with its tangy sweetness.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup Limoncello liqueur
- 1/2 cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons Limoncello liqueur
- 1 tablespoon freshly squeezed lemon juice
Equipment
- Bundt cake pan
- Mixing bowls
- Electric mixer or stand mixer
- Zester
- Citrus juicer
- Cooling rack
Instructions
Preheat your oven to 350°F (175°C) and grease a Bundt cake pan generously.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add the Limoncello, lemon juice, and lemon zest, mixing until well combined.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Pour the batter into the prepared Bundt cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, prepare the glaze by whisking together the powdered sugar, Limoncello, and lemon juice until smooth.
Once the cake has cooled, drizzle the glaze over the top and let it set before serving.
Nutritional Facts
Serving Size: 1 slice
Calories: 320
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 80mg
Sodium: 160mg
Total Carbohydrate: 44g
Dietary Fiber: 1g
Sugars: 30g
Protein: 3g
Health Benefits
Lemons, the star ingredient in this Limoncello Bundt Cake, are packed with vitamin C, which supports immune function and promotes skin health.
Additionally, lemons contain antioxidants that may help reduce the risk of chronic diseases.
While this cake is a treat, enjoying it in moderation can be part of a balanced diet, bringing joy and satisfaction without compromising overall health.
FAQ’s
1. Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used as a substitute in a pinch. Just be aware that the flavor may not be as vibrant.
2. Can I omit the Limoncello liqueur?
If you prefer to make a non-alcoholic version of this cake, you can substitute additional lemon juice for the Limoncello.
3. How should I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
4. Can I freeze this cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw overnight in the refrigerator before serving.
5. Can I use a different type of citrus juice?
While lemon juice is traditional for this recipe, you can experiment with other citrus juices like lime or orange for a unique twist on this classic cake.