Description
A moist and flavorful Limoncello Bundt Cake infused with zesty lemon and the subtle sweetness of limoncello. This delightful dessert features a tender crumb enhanced by sour cream and a luscious limoncello glaze, perfect for any special occasion or a sweet treat alongside your afternoon tea.
Ingredients
Cake Ingredients
- 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 yellow food coloring (optional)
- 2 Cups all-purpose flour
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/4 Teaspoon salt
Glaze Ingredients
- 2 Cups confectioner's sugar
- 4 Tablespoons limoncello
- Lemon zest (from 1 lemon, for garnish)
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C). Spray a bundt cake pan thoroughly with cooking spray, then dust with flour to ensure all the crevices are coated, preventing the cake from sticking.
- Mix Wet Ingredients: In a large bowl, beat together the granulated sugar and vegetable oil until well combined. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the sour cream, limoncello, lemon zest, vanilla extract, and yellow food coloring (if using) until the mixture is smooth and uniform.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan. Place it in the preheated oven and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, gently run a knife along the edges to loosen it. Invert the cake onto a serving plate and let it cool completely before glazing.
- Prepare the Glaze: In a small bowl, whisk together the confectioner's sugar and limoncello until smooth. If the glaze is too thick, add a little more limoncello to reach desired consistency.
- Glaze and Garnish: Drizzle the limoncello glaze evenly over the cooled cake. Finally, sprinkle fresh lemon zest on top for a vibrant and fragrant finish. Slice and serve to enjoy the bright, citrusy flavors.
Notes
- For a more intense lemon flavor, zest an extra lemon into the batter or glaze.
- If you prefer a less boozy dessert, reduce the limoncello slightly or substitute with lemon juice.
- Ensure the cake is completely cool before applying the glaze to prevent it from melting and running off.
- Yellow food coloring is optional and mainly for visual enhancement; omit if you prefer a natural look.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs wonderfully with a cup of tea or a glass of limoncello.
