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Limoncello Bundt Cake

User Rating 5 Star Rating (2 Reviews)


2008 Limoncello Bundt Cake Photo by Carroll Pellegrinelli, licensed to About.com.

Lemon lovers will enjoy the intense lemon flavor in this cake.

2008 Limoncello Bundt Cake Photo by Carroll Pellegrinelli, licensed to About.com.
I mailed this Limoncello Bundt Cake to my in-laws for their Christmas celebration. They said it arrived perfectly intact and tasted fabulous.

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes


  • 18 ounce white, yellow or lemon cake mix
  • 4 serving-sized instant lemon or vanilla pudding mix
  • 4 eggs
  • 1/2 cup plus 2 tablespoons water, divided
  • 1/2 cup vegetable oil
  • 3/4 cup limoncello (lemon-flavored liqueur), divided
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1/2 cup lightly toasted sliced almonds


Preheat oven 325 degrees F. Grease and flour 12-cup Bundt cake pan. Combine cake and pudding mixes with eggs, 1/2 cup water, oil and 1/2 cup limoncello. Mix with electric mixer for at least 2 minutes. Pour into prepared pan. Bake for 1 hour. Cool in pan for 20 minutes. Finish cooling on wire rack.

Once cake is completely cool. Move to serving plate. Using meat fork, poke holes all over cake. In a small sauce pan, melt butter with remaining water and sugar. Bring to a boil and boil for 5 minutes. Remove from heat and stir in remaining limoncello. Carefully pour glaze over cake. If necessary, use a pastry brush to brush on any overflow of glaze. Immediately sprinkle almonds in top of cake. Store in an airtight container.
User Reviews

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 5 out of 5
Wonderful cake!!!, Member SCiufo

Lemony and delicious! I have made rum cakes for 35 years with similar recipe. The change i make is I put the sliced almonds in the bottom of the bundt pan and pour the batter on top and bake. It gives the almonds a toasted flavor and a nice presentation. Also, I add lemon zest to give it the heavy lemony flavor.

9 out of 9 people found this helpful.

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