Limoncello Lemon Bundt Cake

This cake is a delightful blend of sweet and tangy flavors, enhanced by the Three Hills Winery Limoncello's unique citrus note, making it a perfect dessert for any gathering or special occasion. More about Three Hills Winery

Limoncello Bunt Cake Made from Limoncello from Three Hills Winery in Ramona, CA

Ingredients:

• 2 3/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup unsalted butter, softened

• 1 1/2 cups granulated sugar

• 4 large eggs

• 2 tablespoons lemon zest

• 1/4 cup fresh lemon juice

• 1/4 cup Three Hills Winery Limoncello

• 1 cup buttermilk

• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar

• 3 tablespoons Three Hills Winery Limoncello

• 1 tablespoon lemon juice

Instructions:

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a Bundt cake pan.

2. Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.

4. Add Eggs and Flavors: Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, Limoncello, and vanilla extract.

5. Combine with Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.

6. Bake the Cake: Pour the batter into the prepared Bundt pan. Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean.

7. Cool and Glaze: Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. For the glaze, whisk together powdered sugar, Limoncello, and lemon juice until smooth. Drizzle over the cooled cake.

8. Serve: Slice and serve the Limoncello Lemon Bundt Cake, ideally with a glass of Three Hills Winery Limoncello for an extra lemony punch.