Easy Limoncello Bundt Cake Recipe – Step by Step Guide

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Easy Limoncello Bundt Cake Recipe – Step by Step Guide: It tastes like lemons and has a light Limoncello flavour. The cake is soft and has a fine crumb. It’s the perfect cake for parties in the spring and summer. Limoncello, which is also called Lemoncello, is an Italian Lemon Liqueur that is mostly made in Southern Italy, along the beautiful Amalfi coast.



Easy Limoncello Bundt Cake Recipe – Step by Step Guide

Lemons from the Amalfi Coast are big, juicy, sweet, and smell great. They are perfect for making Limoncello. To make the liqueur, lemon zest is soaked in ethanol or vodka to get the oils out of it. The oils are then mixed with simple syrup. In today’s recipe, we’re going to frost our Limoncello Cake Layers with a simple syrup made of Limoncello and brush them with it. The Limoncello flavour is very light, but it makes this lemon cake extra special.




  • 8 oz (226g) package cream cheese, softened (Do not use reduced fat or whipped cream cheese)
  • 1 ½ sticks (168g) unsalted butter, softened (if using salted butter omit the ½ teaspoon salt)
  • 2 cups (400g) sugar
  • 4 large eggs, room temperature (you can warm cold eggs in a bowl of very warm water for 5 min.)
  • 3 cups (342g) cake flour (See notes for substitution)
  • zest if 1 lemon
  • 2 teaspoons (8g) baking powder
  • ½ teaspoon (3g) baking soda
  • ½ teaspoon (3g) salt
  • ½ cup (121g) Limoncello
  • ½ cup (121g) milk
  • Juice of 1 lemon approximately ¼ cup
  • 1 Tablespoon (10g) Lemon Extract
For the limoncello

  • ¼ cup (60g) water
  • ¼ cup (50g) sugar
  •  cup (70g) Limoncello
For the limoncello or the whipped cream cheese frosting

  • 16 oz Cream Cheese, softened. (We used two 8 oz packages of full fat cream cheese)
  • 2 cups (230g) powdered sugar, measure then sift
  • 2 teaspoons (8g) lemon extract
  • 1 ½ Tablespoons (15g) Limoncello – Add a bit more if you’d like.
  • 3 cups (696g) heavy whipping cream

Also See:

Dark Chocolate Raspberry Cake Recipe




  • Warm the oven up to 350 degrees F. Grease and flour three 8-inch round pans. Put the cake flour, baking powder, baking soda, salt, and lemon zest in a medium-sized bowl and mix them together. Stir for 30 seconds with a whisk, then set it aside.
  • Mix the Limoncello, milk, lemon juice, and lemon extract in a different bowl. Lemon juice will turn the milk into buttermilk, which will make the milk look thick. When the butter and cream cheese are soft, put them in the bowl of your mixer. Mix until it’s smooth.


  • Add the sugar slowly and mix on medium speed for two to three minutes. Mix in the eggs one at a time until the yolk’s yellow colour goes away. With the mixer on low speed, add the flour mixture and the liquid mixture one at a time, starting with the flour mixture and ending with it.
  • Do this three times, adding the dry mixture three times and the wet mixture two times. Put it in the oven at 350 degrees F for 22 to 25 minutes, or until a toothpick stuck in the middle comes out clean or with only a few crumbs on it.


  • Allow the cakes to cool in the pans for 5 to 10 minutes before taking them out. About 8 cups of batter can be made with this recipe. It works well for cupcakes because they don’t need a dome when they bake. Put the cupcakes in the oven at 350 degrees for 18 to 20 minutes.
  • It can also be baked in a 9×13 pan. Bring the water and sugar to a boil in a saucepan over medium heat. Lowered the heat and stirred the mixture all the time until the sugar was gone and it was clear. Take it off the heat and add the Limoncello while stirring.


  • Cook the mixture over low heat for longer if you want it to be thicker. Brush the Limoncello syrup over the top of each cake layer as you put it together. It will soak right in. A silicone pastry brush is what we like to use to spread the syrup. Use as much as you want; we had some left over.
  • I like to make this frosting right before I put the cake together and frost it. Frozen the bowl and beaters for 15 minutes before whipping the cream (30 minutes if putting it in the fridge to chill). Set your stand mixer to whisk mode and your hand mixer to beater mode.


  • Make stiff peaks out of the cream by beating it. Don’t leave the mixer because this could happen quickly. When you lift the beater and the cream stands up straight in a peak, you’ve reached the stiff peak stage. Put it in the fridge while you do the next step.
  • Put the powdered sugar, lemon extract, Limoncello, and cream cheese in a different bowl. Mix until it’s very smooth. Mix this into the whipped cream slowly. This frosting needs to be kept in the fridge. Put the first layer of cake on a cake stand or plate.


  • Use a lot of Limoncello Syrup to cover the top. Use frosting to cover. Follow the same steps for the next two cake layers. Finally, frost the cake with a thin layer of frosting to cover the crumbs. I like to put the cake in the freezer for about 15 minutes at this point to make it firm.
  • The last step is to add the second layer of frosting and smooth it out however you like. For a smoother finish, heat your bench scraper or spatula under very hot water and dry it before smoothing the frosting.


  • I used a very small amount of Lemon Yellow colouring gel to turn the rest of the frosting yellow, and then I used a 1M large star piping tip to add rows of shells and rosettes that went back and forth. I began on the outside of the cake and worked my way inside. I used a small, tapered offset spatula to add more of the yellow frosting to the bottom of the cake to give it some texture.


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