This Easy Limoncello Bundt Cake is wonderfully moist, bursting with bright lemon flavor and finished with a silky limoncello glaze. It’s an impressive dessert that’s surprisingly simple to make—perfect for parties, special occasions, or a lovely weekend treat.
Limoncello is an Italian lemon liqueur that adds a delicate citrus aroma and subtle boozy note to baked goods. This recipe uses a doctored cake-mix base for speed and reliability, while added pudding mix, sour cream, and a soak-style glaze keep the cake exceptionally tender and flavorful.
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Why we Love It
There are many reasons this Limoncello Bundt Cake is a keeper. It comes together quickly, stays tender thanks to the glaze that soaks into the cake while it’s still in the pan, and has a bright but not overpowering lemon liquor note. It’s a convenient doctored cake-mix recipe that yields bakery-worthy results with minimal fuss.
- Ready in under an hour of active time (plus baking)
- Ultra-moist crumb thanks to the glaze and added pudding and sour cream
- Light limoncello flavor that’s pleasant but not strong
- Great for gatherings—easy to make, easy to slice and serve
How to Make Easy Limoncello Bundt Cake
You’ll find the full ingredient list and step-by-step instructions below. Here is a concise overview of the method so you can see the flow at a glance.
- Preheat the oven to 325°F and prepare a greased and floured 10- or 12-cup bundt pan.
- Zest one lemon and squeeze about 1/4 cup lemon juice (add a little water if needed). Set aside.
- Sift the dry cake mix into a mixing bowl and add instant lemon pudding mix, flour, and sugar; stir to combine.
- Add the eggs, sour cream, oil, limoncello, lemon zest and juice, lemon extract, and milk.
- Mix briefly on low to combine, then increase to medium speed and beat for two minutes.
- Pour batter into the prepared bundt pan and bake 45–50 minutes, until a toothpick comes out clean or with a few moist crumbs.
- While the cake finishes baking, prepare the warm glaze and pour it over the cake while it is still in the pan so it soaks in.
After the glaze has had about 15 minutes to absorb, invert the cake onto a serving plate to reveal the glossy, lemon-scented exterior. The glaze gives the crumb a lovely shimmer and keeps each slice moist.
For the Glaze
The glaze is cooked on the stove and poured warm over the freshly baked cake while it’s still in the pan. That steaming moment helps the cake absorb the syrup and stay soft and flavorful.
- Combine the glaze ingredients—sugar, butter, water, and limoncello—in a small saucepan. Heat over low until the butter melts, then increase to medium and stir continuously until it comes to a gentle boil.
- Carefully boil for 3 minutes, stirring so it does not boil over, then remove from heat.
- When the cake is done, place the bundt pan on a rack, pour the warm glaze evenly over the cake while it’s still in the pan, and let it sit 15 minutes so the glaze soaks in.
- Invert the pan onto a cake plate and remove the pan to reveal the cake. Let cool slightly before slicing.
Recipe FAQs
Does this recipe need to be refrigerated?
No—like many glazed bundt cakes, this stores well at room temperature. Keep it covered in an airtight container or under a cake dome for 2–3 days.
Does the alcohol bake out of limoncello?
Some of the alcohol cooks off during baking and when boiling the glaze, but not all of it. The result is a light, pleasant liqueur flavor rather than a strong alcoholic bite.
Is the limoncello flavor strong?
The limoncello adds a gentle lemon-liqueur aroma. The overall flavor is citrus-forward but balanced—bright and fragrant without overpowering the cake.
What is limoncello?
Limoncello is a traditional Italian lemon liqueur, often made by steeping lemon zest in neutral spirits and then mixing the infused spirit with simple syrup. It’s prized for its intense lemon oil aroma and bright sweetness.
More Lemon Cakes
If you enjoy lemon desserts, there are many variations to explore—lemon pound cake, scratch lemon cakes, lemon-coconut combinations, and lemonade-style cakes all highlight lemon in different ways. This limoncello bundt is a great addition to a lemon-loving baker’s repertoire.
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Lemon Blueberry Cake from Scratch -
Lemon Velvet Cake -
Lemon Cupcakes with Lemon Cream Cheese Frosting -
Lemon Buttermilk Cake (Scratch Recipe)
Thanks for stopping by! This cake makes a lovely centerpiece for birthdays, spring gatherings, summer parties, or simply an elegant dessert to enjoy with friends and family. If you try it, we’d love to hear how it turned out.
Easy Limoncello Bundt Cake
An easy doctored cake mix Bundt with bright lemon flavor and a limoncello glaze. Ultra moist and lightly boozy.
By Melissa and Bebe
Prep Time: 15 mins • Cook Time: 50 mins • Servings: 15 • Course: Dessert
Ingredients
For the Cake
- 1 box white cake mix (we used a classic white)
- 1 small package (3.4 oz / 96 g) instant lemon pudding mix
- ½ cup all-purpose flour (60 g)
- ½ cup white sugar (100 g)
- 4 eggs
- ½ cup vegetable oil (we use canola) (108 g)
- ½ cup limoncello (121 g)
- 1 cup sour cream (227 g)
- ½ cup milk (whole or 2%)
- Juice and zest from one lemon (approximately ¼ cup juice)
- 1 tablespoon lemon extract
For the Glaze
- 1 cup white sugar (200 g)
- 1 stick unsalted butter (113 g)
- 3 tablespoons water (44 g)
- 1/3 cup limoncello (75 g)
Instructions
- Preheat the oven to 325°F and grease and flour a 10- or 12-cup bundt pan.
- Zest one lemon and squeeze the juice (about ¼ cup). If needed, add a little water to reach ¼ cup. Set aside.
- Sift the cake mix into a large bowl. Add the lemon pudding mix, flour, and sugar and stir to combine.
- Add the eggs, vegetable oil, sour cream, limoncello, lemon extract, lemon zest and juice, and milk to the dry ingredients.
- Mix on low speed for about 10 seconds to combine, then increase to medium and beat for two minutes.
- Pour the batter into the prepared bundt pan and bake 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- While the cake bakes (about the last 15 minutes), prepare the glaze.
Glaze Instructions
- In a small saucepan, combine the glaze sugar, butter, water, and limoncello. Heat over low until the butter melts.
- Raise heat to medium and stir constantly until the mixture comes to a gentle boil. Boil for 3 minutes, stirring, then remove from heat.
- When the cake comes from the oven, keep it in the bundt pan and place the pan on a rack. Pour the warm glaze evenly over the hot cake and allow it to sit for 15 minutes so the glaze soaks in.
- After 15 minutes, place a cake plate upside down on top of the pan and invert both together so the cake is on the plate. Remove the pan carefully.
- Allow the cake to cool slightly before slicing. Enjoy.
Notes
The recommended pan size is 10 or 12 cups. If you use a smaller pan, do not fill it more than two-thirds full to prevent overflow as the cake rises.
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