Limoncello Bundt Cake
Limoncello Bundt Cake is the perfect cake to make for all of your spring and summer events. It's light, it's fluffy, it's crunchy on the outside and it will have all of your friends swooning! Hands on time is only about 10 minutes and you'll bake for 50ish minutes. It's seriously so good, it even made it on the news!
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00:14 Welcome back!
01:15 Ingredients & Measurements
01:42 What is Limoncello?
03:42 How to prepare your bundt pan.
04:27 Let’s combine the dry ingredients.
04:40 Let’s combine the wet ingredients.
05:18 Combining all of the ingredients.
05:33 Pour your mixture in the bundt pan.
05:40 Baking Instructions
05:54 It’s done baking, here’s what it should look like.
05:59 How to remove your cake from the bundt pan.
06:42 Let’s plate and garnish your bundt cake.
07:08 Let’s try the finished bundt cake!
LIMONCELLO BUNDT CAKE | Mila Martinico
A lemon bundt cake with a fluffy inside and a crunchy crust. This cake is light, delicious & so easy!
PREP TIME
10 MINUTES
BAKE TIME
50 MINUTES
TOTAL TIME
1 HOUR
SERVINGS
1-10
INGREDIENTS
1½ cups of Sugar
1/2 cup of Whole Milk
Zest of 2 Lemons
1/2 cup of Lemon Juice
1/2 cup of Limoncello
1 Teaspoon of Baking Powder
1 Teaspoon of Baking Soda
1 Teaspoon of Salt
1 cup of Extra Virgin Olive Oil
2 cups of All Purpose Flour
3 Eggs
2 Teaspoons of Vanilla
Additional Olive Oil & Sugar to prepare your pan.
Additional Olive Oil and Flaky Sea Salt for garnish.
NOTES:
I prefer homemade Limoncello, but store-bought is just fine too.
DON’T skip prepping the pan, it is what gives this cake a magic crust.
If you’re using a dark colored pan, bake at 325° F, if you’re using a light colored pan, bake at 350° F.
I am using a Nordic Ware Bundt Pan, my favorite!
DIRECTIONS
Preheat your oven to 350° F if using a light pan or 325° F if using a dark pan.
Drizzle olive oil into your bundt pan and coat evenly.
Add a 1/4-1/3 cup of sugar and pat it out until the pan is evenly coated.
To 2 cups of All Purpose Flour add 1 Teaspoon of Baking Powder, 1 Teaspoon of Baking Soda and 1 Teaspoon of Salta. Gently whisk together.
To the 1 ½ cups of Sugar add three large Eggs, 1/2 cup of Milk and a 1/2 cup of Lemon Juice. Add in the 1/2 cup of Limoncello, 1 cup of Olive Oil, zest of 2 lemons and a 2 teaspoons of Vanilla.
Whisk your wet ingredients until well combined.
Add half of your dry ingredients into the wet ingredients and whisk together.
Add the other half of your dry ingredients and fold until just combined. Do not over mix.
Pour your batter into your prepared pan.
Bake for 50 minutes, until golden brown. If baking in a dark pan, check on it between 40-45 minutes if your oven runs extra hot.
Take your pan out of the oven and let it cool for 15-30 minutes.
Once your pan is mostly cooled, take a knife or spatula and gently go around the edges of your cake to loosen it up. Top it with a plate and flip it to transfer to a plate or platter. Tap the tops and edges before lifting to ensure a clean transfer.
Top it with a drizzle of olive oil and a few pinches of flaky sea salt.
Buon Appetito!
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