|Nutritional Guidelines (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||22%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Limoncello Bundt Cake is one of those cakes that taste better the longer they sit. The only problem is keeping other people’s hands off of it.
Gather the ingredients.
Preheat the oven to 325 F.
Grease and flour a 12-cup Bundt cake pan.
Combine the cake and pudding mixes with the eggs, 1/2 cup water, oil (or melted butter) and 1/2 cup limoncello. Mix the ingredients with an electric mixer for at least 2 minutes. Carefully pour into the prepared pan.
Bake the cake for 1 hour. Cool in pan on a wire rack for 20 minutes. Remove the cake from the pan to complete cooling on a wire rack.
Once the cake is completely cool, move it to a serving plate. Use a meat fork, or a kabob skewer to poke holes all over the cake.
In a small saucepan, melt the butter with the remaining water and sugar. Bring the butter mixture to a boil and boil it for 5 minutes. Remove your pot from the heat and stir in the remaining limoncello.
Carefully pour the glaze over the top of the cake. If necessary, use a pastry brush to brush on any of the glaze overflow. Immediately sprinkle almonds on top of the cake.
Store the Limoncello Bundt Cake in an airtight container.
Serve and enjoy!
- Bundt cakes are the perfect treat for mailing. Here are some simple tips to help you get your cake there safely.
- This cake also freezes beautifully. Wrap it in plastic wrap. Then, put it in a resealable plastic bag or a container. You could even freeze pieces of it to enjoy at a later date. To defrost the cake, be sure to unwrap it while it’s still frozen.