Limoncello Cake Recipe

Limoncello glazed bundt cake on a cake plate with lemon zest sprinkled on top and lemon wedges on the sides.

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Brighten your day with a moist and tender limoncello cake topped with a smooth limoncello glaze that's bursting with lemony flavor. It's perfect for birthdays, brunch or tea with friends.

Prep Time15

Cook Time43

Total Time58

Course: Dessert

Cuisine: Italian

Keyword: recipe for limoncello cake

Servings: Servings

Calories: 333kcal

Author: Lisa Johnson

Equipment

Bundt Pan

Ingredients

Cake

0.5 cup light olive oil
4 large eggs at room temperature
1.25 cups super fine sugar
1 cup Limoncello I used Caravello
2 tablespoons freshly grated lemon zest
2 teaspoons pure vanilla extract
2.5 cups unbleached all-purpose flour
0.25 cup non-fat dry milk powder
3.4 ounce package lemon pudding mix
2 teaspoons baking powder
1 teaspoon salt

Limoncello Glaze

1 cup powdered sugar
3 - 4 tablespoons Limoncello depends on how thick you would like your glaze

Instructions

For the Cake:

Preheat oven to 350°F. Coat every nook of your bundt pan with nonstick spray or shortening, then dust with flour, set aside.
Pour the eggs, oil, and sugar into a large bowl. Beat to combine. Mix in the limoncello, vanilla, and lemon zest.
In a separate bowl, mix together the flour, pudding mix, dry milk, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, then continue mixing on medium speed until smooth and ingredients are incorporated.
Pour the batter into the prepared bundt pan. Tap on the counter (or floor) to release the air bubbles.
Bake for 40 to 50 minutes, until a toothpick comes out clean when inserted into the center of the cake.
Remove cake from oven and allow cool in the pan 10 minutes, then invert. Bundt cakes are delicate when hot, so a short rest helps the cake release without breaking.

For the Glaze:

Whisk all ingredients in a bowl until smooth and pourable. Add more limoncello for a thinner glaze or more sugar for thickness.
Flip cake out onto a round cooling rack and place a large plate underneath the rack.
Use a large spoon to drizzle glaze over the top of the cake as evenly as possible. Move the rack and cake to a second, clean dinner plate. Drizzle the glaze from the original plate over the top of the cake. Repeat 2 to 3 times until there is no glaze left on either plate.
Allow cake to cool COMPLETELY before serving. In fact, it is best to allow the cake to rest overnight.

Notes

Any 9 to 12 cup bundt pan will work. A 12 cup pan is wider and not as deep so it may take less time, 33 to 40 minutes. Smaller pans will take a few minutes more.
A standard 12-cup Bundt cake typically yields about 12 to 16 servings. The exact number can vary depending on how large or small the slices are cut. For larger gatherings, you might be able to stretch it to 20 smaller servings.
Don’t overmix. Once you add flour, mix until just combined. Overworking the batter leads to a tough cake.
Baking times are estimates based on my oven and may differ from from oven to oven.
Pour the glaze while the cake’s still warm. It soaks into the cake and keeps every slice moist.
Store limoncello cake at room temperature in an airtight container for up to a week.
You can freeze unfrosted or unglazed cake layers for up to three months. Thaw in the refrigerator before finishing and serving.
For an alcohol-free version: Swap limoncello for a mix of fresh lemon juice and a splash of lemon extract to mimic its sweet-tart flavor, though the result will be less complex.

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