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5 from 1 vote

Limoncello Bundt Cake with Limoncello Sorbet and Candied Lemon slices

Lemony, very moist, tasty cake. Quite perfect for any occasion.

Ingredients

  • 1 box Lemon cake mix, I used Duncan Hines
  • 1 3.4 oz. Instant lemon pudding
  • 1/2 cup Flour
  • 1/2 cup Sugar
  • 4 Lge. Eggs
  • 1/2 cup Vegetable oil (or canola oil)
  • 1/2 cup Limoncello
  • 1 cup Sour cream, full fat
  • 1/2 cup Milk
  • 1/4 cup Lemon Juice, freshly squeezed
  • Zest From one lemon
  • 1 Tbsp. Lemon extract

Limoncello Glaze

  • 1 cup White Sugar
  • 1 stick Unsalted butter
  • 3 Tbsp. Water (give or take)
  • 1/2 cup Limoncello

Instructions

For the cake

  • Preheat oven to 325 degrees.
  • Grease and flour the Bundt pan.
  • Zest and squeeze the juice from one lemon.
  • Sift cake mix into a mixing bowl. Add the flour, lemon pudding mix, and sugar and whisk to combine.
  • Add all other ingredients: zest, lemon juice, vegetable oil, sour cream, eggs, Limoncello, lemon extract and milk.
  • Mix at low speed for about 10m seconds to incorporate before increasing speed to medium and mix for another 2 minutes.
  • Bake for 45 to 50 minutes or until a skewer or toothpick comes our clean or with just a few crumbs attached. Let the cake sit in the pan for 15 minutes to cool slightly.

To make the Glaze

  • During the last 15 minutes of baking, make the glaze.
  • In a saucepan, stir the glaze ingredients (sugar, butter, water, limoncello) over low heat until the butter has melted. Raise the temp to medium/high, stirring constantly until it begins to boil. Be careful, as if you do not stir constantly it may boil over.
  • Gently poke the cake with a long skewer. The cake is very tender so be careful not to tear. Pour the warm glaze over the cake (still in the pan) and let it sit for another 15 minutes to absorb.
  • After 15 minutes, when the glaze has absorbed, flip the cake onto your cake plate for serving.