NONNA’S GLAZED LIMONCELLO BUNDT CAKE
The Limoncello Bundt Cake recipe offers the perfect balance of moist texture, vibrant lemon flavor and delicate sweetness, ideal for any occasion.
With a silky limoncello glaze that highlights the soft crumb of the cake, this dessert will quickly become a favorite of family and friends.
SERVINGS:6
Cake Ingredients
- 2 cups all-purpose flour
- 1/3 cup potato starch
- 3/4 cup sugar
- 3 large eggs
- 2/3 cup milk
- 1/3 cup vegetable oil
- 1/4 cup limoncello liqueur
- 1 tablespoon vanilla extract
Glaze Ingredients
- 3/4 cup powdered sugar
- 2-3 tablespoons limoncello liqueur
METHOD:
Preheat the oven: set the oven to 340°F . Grease and flour a cake pan.
Prepare the batter: In a large bowl, beat together the eggs and sugar until light and fluffy.
Add the wet ingredients: Gradually add the oil and milk while continuing to beat the mixture.
Combine the dry ingredients: Sift together the flour, potato starch and vanilla extract. Add everything to the wet mixture, mixing until smooth and well combined.
Add the limoncello: Pour in the limoncello and mix well to incorporate.
Bake: Pour the mixture into the prepared pan. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the cake to cool completely in the pan before removing it.
Prepare the frosting: In a small bowl, combine the powdered sugar and limoncello until smooth.
Decorate: Pour the frosting over the cooled bundt cake and, if desired, garnish with grated lemon zest for an extra citrusy touch.
