Limoncello Bundt Cake
This light, fluffy limoncello Bundt cake with sweet lemon glaze is easy to make and perfect for spring gatherings, brunches, or any citrus-filled celebration.
Servings: 12
Equipment
Ingredients
For the Cake:
- 1 Cup granulated sugar
- 1/3 Cup vegetable oil
- 1 Cup sour cream
- 2 Eggs
- 3 Tablespoons limoncello
- lemon zest from 1 lemon
- 1 Teaspoon vanilla extract
- 2 or 3 Drops food coloring yellow, optional
- 2 Cups all-purpose flour
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/4 Teaspoon salt
For the Glaze:
- 2 Cups confectioner's sugar
- 4 Tablespoons limoncello
- lemon zest from 1 lemon, for garnish
Instructions
- Heat the oven to 350 degrees F and spray a bundt cake well with cooking spray. Dust with flour, making sure all the crevices are coated.
- Beat the sugar and oil together, then add the eggs, sour cream, limoncello, lemon zest, vanilla and food coloring and combine.
- In a separate bowl, combine the flour, baking powder, baking soda and salt, then stir into the cake.
- Pour the cake into the prepared pan and bake for 50 minutes, or until a toothpick comes out clean.
- Remove and cool for 15 minutes. Gently loosen the sides by sliding a knife down the edges. Place a plate over the cake and flip the cake over onto the plate.
- Beat the confectioner sugar and limoncello together and drizzle over the cooled cake.
- Sprinkle the top of the cake with the lemon zest and serve.
Notes
Food coloring: Although the food dye is optional, it does give the color a very pretty hue.
Cool in the pan: The cake needs to cool in the pan until you can touch the pan sides without burning your fingers. Tip it out gently and let it cool completely on a plate before adding the glaze.
Don’t overmix: Overmixing the batter makes the cake come out chewy, so try to avoid this.
Room temperature ingredients: Letting everything come to room temperature means the batter will mix smoothly and the eggs won’t deflate in the mixture.
Cool in the pan: The cake needs to cool in the pan until you can touch the pan sides without burning your fingers. Tip it out gently and let it cool completely on a plate before adding the glaze.
Don’t overmix: Overmixing the batter makes the cake come out chewy, so try to avoid this.
Room temperature ingredients: Letting everything come to room temperature means the batter will mix smoothly and the eggs won’t deflate in the mixture.
Nutrition
Calories: 299kcal | Carbohydrates: 57g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 39mg | Sodium: 147mg | Potassium: 58mg | Fiber: 1g | Sugar: 40g | Vitamin A: 159IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 1mg
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