Lemon Amaretto Bundt Cake
Bright, zesty, and irresistibly rich, this Lemon Amaretto Bundt Cake is a show-stopping dessert that combines the citrusy tang of freshly squeezed lemon juice with the warm, nutty undertones of amaretto liqueur. Perfectly moist thanks to the addition of sour cream, this bundt cake is baked to golden perfection and finished with a luscious lemon-amaretto glaze that drizzles elegantly over its ridged surface. With its delicate crumb and sophisticated flavor profile, this crowd-pleaser is ideal for any occasion, from afternoon tea to celebratory gatherings. Easy to prepare yet undeniably impressive, this cake is a must-try for fans of citrus desserts and classic bundt cake recipes alike.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 0.25 cups lemon juice, freshly squeezed
- 0.25 cups amaretto liqueur
- 1 cup sour cream
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
- 1 tablespoon amaretto liqueur (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, ensuring all crevices are well coated to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and amaretto liqueur.
Reduce the mixer speed to low and gradually add the dry ingredients in three additions, alternating with the sour cream in two additions. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a wire rack and allow it to cool completely.
To make the glaze, whisk together the powdered sugar, lemon juice, and amaretto liqueur in a small bowl until smooth.
Drizzle the glaze evenly over the cooled bundt cake, allowing it to cascade down the sides.
Let the glaze set for about 10-15 minutes, then slice and serve. Enjoy your Lemon Amaretto Bundt Cake!
Nutrition Facts
Calories |
6071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.7 g | 336% | |
| Saturated Fat | 158.6 g | 793% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1376 mg | 459% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 872.1 g | 317% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 581.4 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 554 mg | 43% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 845 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
