The glaze in this recipe is the best of both worlds, it coats the outside of the cake nicely when it dries but still has enough limoncello to add a ton a flavor and quite a kick.
I sampled it before glazing the cake and I’ll admit I let out an audible “woah!”, but when paired with the cake it really adds a nice complementary flavor that isn’t overpowering at all.
If you want to add even more lemony flavor try grating some lemon zest on top of the cake before the glaze dries.
INGREDIENTS:
For the Cake:
- 2 sticks unsalted butter (at room temperature)
- 1 3/4 cups sugar
- 4 eggs
- 2 cups “00” flour or cake flour
- 1/2 tsp salt
- 1/2 teaspoon baking powder
- 1/2 cup limoncello
- zest of 1 lemon
- 1 package vanillina or 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 1/2 cup limoncello
- dash of salt
METHOD
Preheat the oven to 350 degrees and prepare the bundt pan by greasing it thoroughly.
Place the softened butter in a mixing bowl along with the sugar and blend until creamy on medium speed.
Add the eggs one at a time, beating the mixture well between each addition.
Put the flour, salt and baking powder in a separate bowl and stir together.
Add the flour to the butter and sugar batter little by little, alternating with a little bit of the limoncello at a time.
Mix in the lemon zest and vanillina or vanilla extract until well incorporated.
Pour into the bundt pan and cook for approximately 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before removing from the pan.
Once the cake has cooled and is ready to be glazed, put the powdered sugar, limoncello and salt in a small bowl.
Stir vigorously until well incorporated and drizzle on top of bundt cake.
Source and picture Monte Nero
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