Have you ever tried limoncello bundt cake? This weekend I made this soft and very aromatic limoncello bundt cake.

A dessert that is butter-free, simple, and quick. If you try it too, it will not disappoint you, delighting you from the very first taste!

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Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 10 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

372.18 Kcal

calories per serving

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Energy 372.18 (Kcal)
Carbohydrates 51.89 (g) of which sugars 30.49 (g)
Proteins 6.07 (g)
Fat 12.41 (g) of which saturated 2.45 (g)of which unsaturated 9.42 (g)
Fibers 0.70 (g)
Sodium 26.78 (mg)

Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

3 eggs
1 cup sugar
7 oz limoncello
2/3 cup milk
1 packet baking powder for desserts
2 1/2 cups all-purpose flour
to taste lemon zest
1/3 cup vegetable oil

Tools

1 Bundt Pan
1 Mixer

Steps

Separate the yolks from the egg whites, whip the egg whites until stiff and set them aside. Add the sugar and lemon zest to the yolks, then beat with the electric mixer.
Slowly pour in the limoncello and oil
Also add the milk
Incorporate the sifted flour and baking powder.
Finally, fold in the stiff egg whites, mixing gently from bottom to top so not to deflate the mixture.
Pour the mixture into a greased and floured 9.5-inch bundt pan.
Finally, bake your limoncello bundt cake at 350°F for about 45 minutes
Remove from the oven and let it cool slightly before slicing.