This Gluten-Free Limoncello Bundt Cake is a bright, citrusy dessert that combines fresh lemon zest, creamy sour cream, and smooth Italian limoncello liqueur for an elegant cake that is moist, tender, and full of flavor. Perfect for spring celebrations, summer gatherings, holidays, brunches, or special occasions, this easy gluten-free cake is finished with a sweet limoncello glaze that adds the perfect burst of lemon flavor.
Prep Time
20 minutes
Bake Time
40 minutes
Total Time
1 hour
Yield
12 servings
Option 1: Gluten-Free Limoncello Bundt Cake from Scratch
½ cup plus 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup plus 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, softened, or ½ cup oil
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
½ cup whole milk or buttermilk, room temperature
8 ounces sour cream, room temperature
3 tablespoons limoncello
Zest of 1 lemon
Option 2: Measure-for-Measure Flour Version
1 cup sour cream
2 large eggs
¾ cup granulated sugar
¼ cup oil
1 teaspoon vanilla extract
3 tablespoons limoncello
Zest of 1 lemon
2 cups gluten-free measure-for-measure flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Option 3: Traditional All-Purpose Flour Version
2¼ cups all-purpose flour
1 teaspoon xanthan gum
1¾ cups granulated sugar
16 tablespoons unsalted butter, softened
1 teaspoon salt
2½ teaspoons baking powder
1 tablespoon vanilla extract
4 large eggs, room temperature
1 cup milk, room temperature
3 tablespoons limoncello
Zest of 1 lemon
Limoncello Glaze
1 cup powdered sugar
4 tablespoons limoncello
Lemon zest for garnish, optional
Prepare the Bundt Pan
Preheat the oven to 350°F.
Generously spray a Bundt pan with baking spray or grease thoroughly to prevent sticking.
Mix the Wet Ingredients
In a large mixing bowl, combine the sour cream, eggs, sugar, butter or oil, vanilla extract, limoncello, and lemon zest.
Mix on medium speed until the mixture is smooth and well incorporated.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour blend, xanthan gum if using, baking powder, baking soda, and salt.
Make the Batter
Gradually add the dry ingredients to the wet ingredients.
Mix on low speed until just combined. The batter should be smooth and thick. Avoid overmixing, as this can affect the cake’s texture.
Fill the Pan
Pour the batter into the prepared Bundt pan.
Use a spatula to spread the batter evenly and smooth the top.
Bake the Cake
Place the pan in the preheated oven and bake for approximately 40 minutes.
The cake is finished when the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Cool the Cake
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Carefully invert the cake onto a wire rack and allow it to cool completely before glazing.
Prepare the Limoncello Glaze
In a small bowl, whisk together the powdered sugar and limoncello until smooth.
If a thinner consistency is desired, add a small amount of additional limoncello, one teaspoon at a time.
Glaze and Garnish
Drizzle the glaze over the cooled cake.
Allow the glaze to set for several minutes before serving.
Garnish with fresh lemon zest for an elegant finishing touch.
For the best flavor, use freshly grated lemon zest rather than bottled lemon flavoring.
Room-temperature ingredients help create a smoother batter and a more evenly baked cake.
If using the gluten-free flour blend option, be sure to measure ingredients carefully for the lightest texture.
The limoncello flavor becomes more pronounced after the cake has rested for several hours.
Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
For an extra lemony dessert, serve slices with fresh berries and whipped cream.
