Easy Limoncello Bundt Cake Recipe- Easiest Recipe Ever

Easy Limoncello Bundt Cake Recipe- Easiest Recipe Ever:-This limoncello bundt cake is a wonderful cake to make in the spring or for Mother’s Day this year because it is beautiful, moist, and exceptionally delicious. A very alcoholic cake, something that is reserved for adults; your mother would absolutely adore it!

Easy Limoncello Bundt Cake Recipe- Easiest Recipe Ever

 

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An easy limoncello bundt cake that is baked and then drizzled with a glaze made from limoncello and lemon zest.

 

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Ingredients

  • Limoncello cake:
  • 5 eggs medium Germany, large US
  • 250 g/ 8.8 oz/ 2 ½ cups icing/powdered sugar
  • 1 teaspoon vanilla extract
  • 250 ml/ 8.5 fl.oz/ 1 cup vegetable oil neutral tasting
  • 250 ml/ 8.5 fl.oz/ 1 cup Crema di limoncello
  • 125 g/ 4.4 oz/ 1 cup all-purpose flour
  • 125 g/ 4.4 oz/ 1 cup corn starch
  • 3 teaspoons baking powder
  • Limoncello glaze:
  • 100 g/ 3.5 oz/ 1 cup powdered/icing sugar a little more if necessary
  • 3 tablespoons Crema di limoncello
  • 1 tablespoon freshly squeezed lemon juice
  • zest of 1 organic unwaxed lemon

 

Also Read:-Fig Cake With Almond And Honey Recipe

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Instructions

  • A temperature of 180 degrees Celsius or 360 degrees Fahrenheit should be set for the oven.
  • First, get the bundt cake ready. When utilising a silicone bundt pan, there is no need for any preparation to be done.
  • If you are using a regular bundt pan that does not stick, make sure to butter it thoroughly, making sure to get into all of the crevices and nooks of the pan.

 

  • Check to see that every square inch of the pan is adequately greased. Put flour on the pan and coat it.
  • Approximately half a cup of flour should be poured into the pan, and then the bundt pan should be shaken and turned in order to ensure that the flour is evenly distributed throughout the interior of the pan, including all of the crevices and niches.
  • To avoid making a mess, you should do this over the kitchen sink.

 

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  • Take a bowl and put the eggs and powdered sugar inside of it.
  • Work the mixture until it is fluffy and creamy. In addition, incorporate the vanilla extract into the mixture.
  • Alternately, begin adding the oil and the limoncello piece by piece, making sure to give the mixture a thorough beating after each addition.

 

  • A separate bowl should be used to combine the flour, corn starch and baking powder.
  • The flour mixture should be sieved over the eggs, and the eggs should be carefully incorporated.
  • The batter should be poured into the pan, and the cake should be baked for approximately one hour, or until a skewer that is inserted in the middle of the cake remains clean.

 

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  • Allow the cake to remain in the pan for approximately ten minutes. Place the dish on a wire rack and allow it to cool at room temperature.
  • In order to prepare the glaze, combine the powdered sugar, limoncello, and fresh lemon juice in a small bowl.
  • Make sure to stir the mixture thoroughly until it is completely smooth.

 

  • Adjust the consistency by adding either more powdered sugar (if it is too runny) or more limoncello or lemon juice (if it is too thick). While the glaze should be pourable, it should still be able to adhere to the cake for the most part when it is poured.
  • It is important to position the wire rack that contains the limoncello cake onto a baking tray in order to allow the excess glaze to drip onto the baking tray.
  • The glaze should be drizzled over the cake, and lemon zest should be used as a garnish.

 

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Nutrition

  • Serving: 1slice
  • Calories: 473kcal
  • Carbohydrates: 58g
  • Protein: 4g
  • Fat: 21g
  • Saturated Fat: 2g
  • Polyunsaturated Fat: 18g
  • Trans Fat: 1g
  • Cholesterol: 78mg
  • Sodium: 154mg
  • Sugar: 39g

 

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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