The soft limoncello bundt cake is excellent for breakfast or a snack. Made with homemade limoncello, it’s truly delicious, very fragrant and soft. You can also make this cake lactose-free and gluten-free. For limoncello lovers, I recommend the lemon cups, a delicious lactose-free and gluten-free dessert, or the lemon tiramisu.
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Check out the other sweet bundt cake recipes
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 eggs
- 7 oz sugar
- 3 1/3 cups all-purpose flour (gluten-free rice flour)
- 3/4 cup potato starch (gluten-free)
- 1 1/8 cups butter (lactose-free with less than 0.01% lactose or plant-based)
- 1/2 cup limoncello (gluten-free)
- 2/3 cup water
- 1 lemon (grated zest)
- 1 pinch salt
- 4 tsp baking powder (gluten-free)
Tools
- 2 Bowls
- 1 Mixer
- 1 Bundt Cake Pan
Steps
Separate the yolks from the whites and beat the egg whites to stiff peaks with an electric mixer and set aside.
In another bowl, add the softened butter, sugar, salt, and grated lemon zest.
Beat until the mixture is soft and fluffy.
Add the yolks and beat for another 5 minutes.
Sift the flour with the potato starch and baking powder.
Gradually add the dry ingredients, alternating with the limoncello and water.
Gently fold in the beaten egg whites in three additions, stirring from bottom to top with a spatula to avoid deflating the mixture.
Pour into a greased and floured 10-inch pan.
Bake in a preheated static oven at 350°F for 45-50 minutes.
Remove from oven and let cool before removing from the pan.
Dust with powdered sugar.
Advice
It keeps for 4-5 days in a cake container in a cool place.
It keeps for 4-5 days in a cake container in a cool place.
FAQ
Can I make this cake gluten-free?
Of course, you can replace the all-purpose flour with rice flour in the same quantities and use gluten-free products for the other ingredients.
