Cooking with liqueur is a great way to infuse any recipe with an unmatched depth of flavor, and the same holds true for baking. I especially love baking with limoncello because it adds a strong lemony taste that’s always sweet and never sour. Normally the alcohol flavor cooks off, but if you’re like me sometimes you want that alcohol kick…enter this boozy limoncello bundt cake!
A while back I posted a recipe for limoncello cupcakes with fresh blueberry frosting here, and this boozy limoncello bundt cake is really just a variation. I make this recipe often, it’s so easy and it’s always a huge hit with my family and friends. The flavor is incredibly lemony sweet and aromatic in the best possible way.
Every time I bake limoncello cake for my family, my dad eagerly suggests I add a strong limoncello glaze to top it off. For some reason I hadn’t done this yet even though it’s a great suggestion and right up my alley. The other day I finally decided to test it out on myself before making this boozy limoncello cake for my dad. Who needs a better reason to experiment in the kitchen besides cake and booze! The limoncello glaze I came up with is so simple and easily adaptable. Just add more liqueur if you want the glaze to soak in, or less if the alcohol is too strong for your taste.
The glaze in this recipe is the best of both worlds, it coats the outside of the cake nicely when it dries but still has enough limoncello to add a ton a flavor and quite a kick. I sampled it before glazing the cake and I’ll admit I let out an audible “woah!”, but when paired with the cake it really adds a nice complementary flavor that isn’t overpowering at all. If you want to add even more lemony flavor try grating some lemon zest on top of the cake before the glaze dries.
Boozy Limoncello Bundt CakeFor the Cake:
- 2 sticks unsalted butter (at room temperature)
- 1 3/4 cups sugar
- 4 eggs
- 2 cups “00” flour or cake flour
- 1/2 tsp salt
- 1/2 teaspoon baking powder
- 1/2 cup limoncello
- zest of 1 lemon
- 1 package vanillina or 1 tsp vanilla extract
- 1 cup powdered sugar
- 1/2 cup limoncello
- dash of salt
Preheat the oven to 350 degrees and prepare the bundt pan by greasing it thoroughly. Place the softened butter in a mixing bowl along with the sugar and blend until creamy on medium speed. Add the eggs one at a time, beating the mixture well between each addition.
Put the flour, salt and baking powder in a separate bowl and stir together. Add the flour to the butter and sugar batter little by little, alternating with a little bit of the limoncello at a time. Mix in the lemon zest and vanillina or vanilla extract until well incorporated. Pour into the bundt pan and cook for approximately 40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before removing from the pan.
Once the cake has cooled and is ready to be glazed, put the powdered sugar, limoncello and salt in a small bowl. Stir vigorously until well incorporated and drizzle on top of bundt cake.