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These Mini Limoncello Bundt Cakes deliver sophisticated citrus elegance in perfect bite-sized portions. Each tender cake soaks up a generous Limoncello glaze, finished with whipped cream cheese frosting and fresh lemon wheels for that authentic Italian Riviera vibe. Perfect for dinner parties, bridal showers, or whenever you crave limoncello desserts that impress without hours of work.
Table of Contents
Why You’ll Love These Limoncello Recipes
Limoncello’s bright, floral lemon notes transform simple bundt cakes into extraordinary Lemoncello Recipes Desserts. The secret? A double lemon hit from fresh zest in the batter plus that boozy glaze that soaks deep into every tender crumb.
Key Features:
- Makes 12 perfect mini bundts
- Ready in under 30 minutes baking time
- Uses mini bundt pan for uniform presentation
- Boozy glaze adds authentic Authentic Limoncello Recipe flavor
- Cream cheese frosting stabilizes for make-ahead convenience
Ingredients Table
Lemon Mini Bundt Cakes (makes 12)
| Ingredient | Amount | Notes |
|---|---|---|
| Cake Flour | 1⅓ cups (160g) | Sifted for tender crumb |
| Baking Powder | 1 tsp | Creates lift |
| Baking Soda | ¼ tsp | Tenderizes batter |
| Salt | ½ tsp | Balances sweetness |
| Granulated Sugar | 1 cup (200g) | Creates structure |
| Eggs | 2 large | Room temperature |
| Neutral Oil | ⅓ cup (73g) | Canola or grapeseed recommended |
| Lemons, zested | 2 | Meyer lemons if available |
| Vanilla Paste | 1 tsp | Or vanilla extract |
| Lemon Extract | 2 tsp | Optional for intense flavor |
| Kefir | ⅔ cup (160g) | Buttermilk substitute works |
| Lemon Juice | 1 Tbsp | Freshly squeezed |
Limoncello Icing
| Ingredient | Amount |
|---|---|
| Powdered Sugar | 2 cups (240g) |
| Limoncello | ½ cup (120g) |
Whipped Cream Cheese Frosting
| Ingredient | Amount |
|---|---|
| Unsalted Butter | 2 Tbsp (room temp) |
| Cream Cheese | 2 Tbsp (room temp) |
| Powdered Sugar | 1 cup (120g), sifted |
| Vanilla Extract | 1 tsp |
Garnish: 12 thin lemon wheels
Equipment You’ll Need
Prepare these limoncello recipes like a pro with these kitchen essentials:
Essential Equipment List:
- Mini bundt pan – perfect 12-cavity size
- Measuring cups and spoons set – precise measurements
- Electric mixer – for whipped frosting
- Chef’s knives – thin lemon slicing
- Digital kitchen scale – gram accuracy option
Step-by-Step Instructions
1. Prepare Oven & Dry Ingredients (350°F)
- Preheat oven to 350°F and generously spray mini bundt pan with baking spray
- Sift cake flour (1⅓ cups), baking powder (1 tsp), baking soda (¼ tsp), salt (½ tsp) into medium bowl
- Whisk to combine thoroughly
2. Make Wet Batter
- In large bowl, whisk eggs + sugar until pale and thick (2 minutes)
- Add oil, lemon zest, vanilla paste, lemon extract and whisk
- Mix in kefir + lemon juice until smooth
- Gently fold dry ingredients into wet until just combined – don’t overmix!
3. Bake Perfect Mini Bundts
- Fill each bundt cavity ½ to ⅔ full (about 2 Tbsp batter each)
- Bake 15-18 minutes until toothpick comes out clean
- Cool in pan 5 minutes, then transfer to wire rack
4. Limoncello Icing Soak
PRO TIP: Use toothpicks from kitchen utensils set
- Whisk powdered sugar + ½ cup Limoncello until smooth
- Poke 10-12 holes in each cooled bundt top with toothpick
- Slowly spoon glaze over cakes – let soak completely (repeat twice)
5. Whipped Cream Cheese Frosting
EQUIPMENT: Electric mixer
- Whip butter + cream cheese 5-6 minutes until ultra-fluffy
- Gradually add powdered sugar + vanilla on low speed
- Pipe small rosettes on each bundt
6. Garnish & Serve
- Top each frosted bundt with thin lemon wheel
- Chill 30 minutes for clean slices
- Serve at room temperature for best flavor
Expert Baking Tips
Make-Ahead Magic: Cakes freeze beautifully up to 1 month. Thaw, glaze, and frost day-of.
Limoncello Substitute: Use lemon simple syrup + 1 Tbsp vodka for non-alcoholic version.
Flavor Boost: Add lemon zest to the cream cheese frosting for double citrus punch.
Pan Release Perfection: Use baking spray with flour for guaranteed release.
Storage & Serving
Room Temperature: 2 days in airtight container
Refrigerated: 5 days (bring to room temp before serving)
Freezer: 1 month unglazed cakes
Perfect Pairings:
- Espresso or limoncello spritzer
- Fresh berries and mint
- Vanilla gelato scoop
FAQ: Mini Limoncello Bundt Cakes
Can I make these without alcohol?
Yes! Substitute lemon simple syrup (equal parts sugar, water, lemon zest – reduced).
What if I don’t have a mini bundt pan?
Use standard muffin tin (reduce bake time to 12-15 min) or mini loaf pans.
Can I use regular flour instead of cake flour?
Cake flour creates superior tender crumb, but you can substitute all-purpose flour minus 2 Tbsp + 2 Tbsp cornstarch.
How boozy do these taste?
The Limoncello bakes off slightly but provides distinct citrus-liqueur flavor. Perfectly balanced!
Can I double the recipe?
Absolutely! Perfect for parties – just bake in batches or use multiple pans.
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Print12 Mini Limoncello Bundt Cakes : Boozy Lemon Bliss!
Mini Limoncello Bundt Cakes – tender lemon bundts soaked in Limoncello glaze, topped with whipped cream cheese frosting and lemon wheels. Elegant bite-sized dessert perfection!
- Prep Time: PT10M
- Cook Time: PT18M
- Total Time: PT30M
- Yield: 12 cakes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Ingredients
1 1/3 cups (160g) Cake Flour
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup (200g) Granulated Sugar
2 large Eggs
1/3 cup (73g) Neutral Oil (canola or grapeseed)
Zest of 2 Lemons
1 teaspoon Vanilla Paste or extract
2 teaspoons Lemon Extract (optional)
2/3 cup (160g) Kefir
1 Tablespoon fresh Lemon Juice
Limoncello Icing:
2 cups (240g) Powdered Sugar
1/2 cup (120g) Limoncello
Whipped Cream Cheese Frosting:
2 Tablespoons unsalted Butter (room temp)
2 Tablespoons Cream Cheese (room temp)
1 cup (120g) Powdered Sugar, sifted
1 teaspoon Vanilla Extract
Instructions
1. Preheat oven to 350°F (175°C). Generously spray mini bundt pan with baking spray.
2. Sift together cake flour, baking powder, baking soda, and salt into medium bowl.
3. In separate bowl, whisk eggs and sugar until pale and thick (2 minutes).
4. Add oil, lemon zest, vanilla, lemon extract, kefir, and lemon juice. Whisk to combine.
5. Gently fold dry ingredients into wet until just combined. Do not overmix.
6. Fill each mini bundt cavity 1/2 to 2/3 full (about 2 tablespoons batter each).
7. Bake 15-18 minutes until toothpick comes out clean.
8. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
9. Make Limoncello Icing:
10. Whisk powdered sugar and Limoncello until smooth.
11. Poke 10-12 holes in top of each cooled bundt with toothpick.
12. Slowly spoon glaze over cakes, allowing it to soak in. Repeat once more.
13. Make Whipped Cream Cheese Frosting:
14. Using electric mixer, whip butter and cream cheese on high 5-6 minutes until very fluffy.
15. Gradually add powdered sugar and vanilla on low speed, scraping bowl as needed.
16. Pipe small rosettes on each bundt and top with thin lemon wheel.
Notes
Storage: Room temperature 2 days airtight, refrigerator 5 days, freezer 1 month (unglazed cakes only).
Non-alcoholic version: Substitute lemon simple syrup (1:1 sugar water with lemon zest, reduced) + 1 Tbsp vodka.
Equipment needed: Mini bundt pan, electric mixer, measuring cups/spoons.
Make ahead: Bake and freeze cakes unglazed up to 1 month. Glaze and frost day of serving.
Serving suggestion: Pair with espresso, prosecco, or limoncello spritzers.