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Limoncello Bundt Cake


Lucious & moist lemony cake.

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Limoncello Bundt Cake 0 Picture


  • 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


Servings 12
Preparation time 25mins
Cooking time 85mins


Step 1

Preheat oven 325*

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.



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