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Limoncello Bundt Cake

Limoncello Bundt Cake Recipe

Course Dessert
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 16 servings
Calories 300 kcal


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


  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.
Nutrition Facts
Limoncello Bundt Cake
Amount Per Serving (1 slice)
Calories 300 Calories from Fat 126
% Daily Value*
Fat 14g22%
Sodium 191mg8%
Carbohydrates 37g12%
Sugar 21g23%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.