LImoncello Bundt Cake
LImoncello Bundt Cake



For the Cake
  • 1 cup butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1/3 cup limoncello
  • 5 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • zest of 2 lemons
For the glaze
  •   1 cup confectioners’ sugar
  •   2 tablespoons limoncello
  •   finely grated lemon and orange (optional)


  1. Preheat oven to 350 degrees
  2. In a large mixing bowl cream butter and sugar together until light and fluffy.
  3. Beat in the 1/3 cup limoncello until well blended.
  4. Beat in eggs, one at a time, beating well after each addition.
  5. In another bowl, sift together the flour, baking powder, and salt.
  6. Add the flour mixture to the butter mixture, a little at a time, alternating with the milk. Begin and end with flour mixture.
  7. Beat in lemon zest
  8. Pour batter into a greased and floured 12-cup Bundt cake pan.
  9. Bake for 55 to 65 minutes, or until cake springs back when touched with a finger.
  10. Cool for 10 minutes in the pan; invert and cool completely on a rack.
For the Glaze
  1. Whisk confectioners’ sugar with 2 tablespoons Limoncello until smooth; drizzle over the cake.

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