Easy Limoncello Bundt Cake

This Easy Limoncello Bundt Cake is fantastically moist with delicious lemon flavor and a decadent limoncello glaze. It is a dessert that is sure to please, and nobody would guess how easy it is to make!

Limoncello is a popular Italian Lemon Liqueur which we have also used for our homemade Limoncello Cake. We think that you will love today's simple yet impressive doctored cake mix version!

Why we Love It

There are many reasons to love this Limoncello Bundt Cake. Here are just a few!

• Comes together very quickly
• It is ultra moist, thanks in part to the glaze that is poured over the freshly baked cake while still in the pan (just as with our rum cake and pina colada pound cake).
• "Boozy Cakes" like today's recipe are always a fun and festive party dessert!
• A great doctored cake mix recipe for your collection
• We love the convenience of bundt cake recipes! They are easy to make and easy to decorate (in this case, no decoration needed!)

How to Make Easy Limoncello Bundt Cake

You can find the full, printable recipe card at the bottom of this post. Here is a quick rundown of our steps!

• Preheat oven to 325 degrees F. Grease and flour a 10 or 12 cup bundt pan.
• Zest and Squeeze the juice from one lemon. (We used ¼ cup juice- if you have less, make up the difference with a bit of water). Set aside.
• Sift the white cake mix into your mixing bowl. Add the all purpose flour, lemon pudding mix, and sugar and combine.

• Add all of the other ingredients to the bowl: zest and juice of one lemon, vegetable oil, sour cream, four eggs, Limoncello, and milk.

• Mix at low speed for about ten seconds to incorporate before increasing to medium speed for two minutes.
• Pour or scoop the batter into the prepared bundt pan.

• Bake for 45-50 minutes or until a skewer or toothpick inserted into the cake comes out clean or with just a few crumbs attached.
• During the last 15 minutes of baking, make the glaze.

For the Glaze

Just as with a few of our other cakes, this glaze is poured over the freshly baked cake while it is still in the pan. Start preparing it during the last fifteen minutes or so of baking.

• In a saucepan, stir the glaze ingredients (sugar, butter, water, limoncello) over low heat until butter has melted. Raise the heat to medium heat, stirring constantly until it begins to boil. Boil for 3 minutes and remove from heat.
• When the cake is finished baking, keep it in the bundt pan. (We placed our pan on a wire rack.) Pour the warm glaze over the cake (still in pan) and let it sit for 15 minutes to absorb.

• After fifteen minutes has passed, when the glaze has been absorbed, place your cake plate/pedestal upside down against the cake pan and then carefully flip it all as one so that the cake plate is now right side up with the inverted pan on top.
• Remove the can pan to reveal the cake.

Here is a peek inside! If you look closely, you can see where the Limoncello Glaze has soaked in, especially around the top and edges of the cake.

Recipe FAQs

More Lemon Cakes

If you love lemon cakes, we've added many to our cake recipes section over the years! A few of our favorites are Lemon Pound Cake, Lemon Cake from scratch, Lemon Coconut Cake, and Lemonade Cake.

Easy Limoncello Bundt Cake

BY Melissa and Bebe

This easy Limoncello Bundt Cake starts with a cake mix! It is ultra moist with a lightly and lemony flavor, and a simple limoncello glaze.

Prep Time: 15 minutes mins

Cook Time: 50 minutes mins

Course: Dessert

Servings: 15 servings

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Ingredients

For the Cake

• ▢ 1 Box White Cake Mix We used Duncan Hines Classic White Perfectly Moist
• ▢ 1 Small Package 3.4 oz/96g Instant Lemon Pudding
• ▢ ½ cup All Purpose Flour (60g)
• ▢ ½ cup White Sugar (100g)
• ▢ 4 eggs
• ▢ ½ cup Vegetable Oil (we use Canola oil) (108g)
• ▢ ½ cup Limoncello (121g)
• ▢ 1 cup Sour Cream (227g)
• ▢ ½ cup Milk (We use whole or 2% fat)
• ▢ Juice and Zest from one Lemon (Approx. ¼ cup lemon juice)
• ▢ 1 Tablespoon Lemon Extract

For the Glaze

• ▢ 1 cup White Sugar (200g)
• ▢ 1 stick Unsalted butter (113g)
• ▢ 3 Tablespoons Water (44g)
• ▢ ⅓ cup Limoncello (75g)

Instructions

• Preheat oven to 325 degrees F
• Grease and flour a 10 or 12 cup bundt pan.
• Zest and Squeeze the juice from one lemon. (We used ¼ cup juice- if you have less, make up the difference with a bit of water). Set aside.
• Sift the cake mix into your mixing bowl. Add the flour, lemon pudding mix, and sugar and combine.
• Add all of the other ingredients to the bowl: zest and juice of one lemon, vegetable oil, sour cream, our eggs, Limoncello, lemon extract, and milk.
• Mix at low speed for about ten seconds to incorporate before increasing to medium speed for two minutes.
• Bake for 45-50 minutes or until a skewer or toothpick inserted into the cake comes out clean or with just a few crumbs attached.
• During the last 15 minutes of baking, make the glaze.

Glaze Instructions

• In a saucepan, stir the glaze ingredients (sugar, butter, water, limoncello) over low heat until butter has melted. Raise the heat to medium heat, stirring constantly until it begins to boil. (Be careful-It may boil over if you are not stirring.) Boil for 3 minutes and remove from heat.
• This glaze will be poured over the cake just after the baked cake is pulled from the oven and still in the pan. Pour the warm glaze over the cake (still in pan) and let it sit for 15 minutes to absorb.
• After 15 minutes has passed, when the glaze has been absorbed, place your cake plate/pedestal upside down against the cake pan and then flip it all as one so that the cake plate is now right side up with the inverted pan on top. Remove the can pan to reveal the cake.

Notes

The recommended bundt pan size is a 10 or 12 cup pan.

If you are using a smaller pan than this, the general rule of thumb is not to fill your pan more than ⅔ full or you will run the risk of it overflowing as it bakes.

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