Introduction
Bright, zesty, and luxuriously creamy, the Italian Limoncello Bundt Cake with Orange Cream Filling is a citrus-lover’s dream come true. This dessert combines the richness of mascarpone and ricotta cheeses with the tangy kick of Limoncello and the sweetness of orange marmalade to create a showstopping bundt cake that’s both elegant and comforting. Whether you’re hosting a summer brunch, celebrating a holiday, or simply craving something special, this cake brings both visual flair and flavor-packed satisfaction. It’s the kind of dessert that makes your kitchen smell divine and your guests swoon with delight.
Why You’ll Love Italian Limoncello Bundt Cake
There are a thousand reasons to fall in love with this bundt cake, but let’s highlight a few:
- Vibrant Citrus Flavor: Limoncello and fresh lemon zest infuse the cake with a bright, refreshing zing.
- Creamy Elegance: The mascarpone and ricotta provide a velvety texture and rich flavor that elevate this dessert above the ordinary.
- Stunning Presentation: Thanks to its beautifully ridged shape and luscious cream filling, this cake is as eye-catching as it is delicious.
- Make-Ahead Friendly: You can prepare it in advance and keep it fresh for serving later.
- Perfect for Special Occasions: Ideal for Easter, Mother’s Day, bridal showers, or just a luxurious weekend treat.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- ½ cup Limoncello
- 1 cup mascarpone cheese
- 1 cup ricotta cheese
- 1 tsp vanilla extract
- Zest of 2 lemons
- ½ cup orange marmalade
For the Creamy Filling:
- ½ cup mascarpone cheese
- ½ cup heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
And for Garnish:
- Powdered sugar for dusting
- Orange slices or marmalade for decoration
Necessary Tools for Italian Limoncello Bundt Cake
- Bundt cake pan
- Electric hand mixer or stand mixer
- Mixing bowls (various sizes)
- Rubber spatula
- Wire cooling rack
- Piping bag or spoon (for cream filling)
- Microplane or zester (for lemon zest)
Ingredient Swaps and Additions
- No Limoncello? Substitute with lemon juice and a splash of lemon extract.
- Ricotta Alternative: Cottage cheese (well-drained) or cream cheese can be used.
- Add Nuts: Finely chopped pistachios or almonds make a nice crunchy addition.
- Change the Marmalade: Try lemon curd or raspberry jam for a different twist.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend suitable for baking.
Step-by-Step Instructions
1. Preheat the Oven: Preheat to 350°F (175°C). Grease and flour your bundt pan thoroughly.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until pale and fluffy.
4. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Mix in Wet Ingredients: Stir in Limoncello, mascarpone, ricotta, vanilla extract, and lemon zest until smooth.
6. Combine with Dry: Gradually mix the dry ingredients into the wet mixture. Do not overmix.
7. Add Marmalade Swirl: Pour half the batter into the bundt pan. Add dollops of orange marmalade and swirl with a knife.
8. Bake: Bake for 45–50 minutes or until a toothpick inserted comes out clean.
9. Cool: Let the cake rest in the pan for 10 minutes. Invert onto a wire rack and let it cool completely.
10. Make the Cream Filling: Beat mascarpone, heavy cream, powdered sugar, and vanilla until fluffy.
11. Fill the Cake: Slice along the ridges of the cooled bundt cake and pipe or spoon the cream filling between the slices.
12. Garnish & Serve: Dust with powdered sugar and decorate with orange slices or a spoonful of marmalade.
Pro Tips for Success of Italian Limoncello Bundt Cake
- Use Room Temperature Ingredients: This ensures everything blends smoothly.
- Grease the Pan Well: To prevent sticking, use baking spray with flour or a butter-flour combo.
- Swirl Marmalade Lightly: You want pockets of flavor, not full incorporation.
- Cool Completely Before Filling: Warm cake will melt your cream filling.
- Store Properly: Keep the cake in a sealed container in the fridge for freshness.
Serving Suggestions
- Serve with a cup of espresso or cappuccino for an Italian flair.
- Add a dollop of whipped cream on top for extra indulgence.
- Pair with a citrusy dessert wine or sparkling Prosecco.
- Serve with fresh berries for a bright, summery touch.
Storing and Reheating
- Store in the Fridge: Place in an airtight container and refrigerate for up to 5 days.
- Freezing: Freeze the cake (without cream filling) for up to 2 months. Thaw overnight in the fridge before serving.
- Reheating: Serve chilled or bring to room temperature. Do not microwave due to the creamy filling.
Nutritional Information (Per Serving)
- Calories: 420 kcal
- Protein: 6g
- Fat: 26g
- Saturated Fat: 14g
- Carbohydrates: 40g
- Sugar: 24g
- Fiber: 1g
- Sodium: 200mg
FAQs – Italian Limoncello Bundt Cake
1. Can I make this cake without alcohol?
Yes, substitute Limoncello with fresh lemon juice and lemon extract.
2. What’s the best pan to use?
A 10-cup nonstick bundt pan works perfectly.
3. Can I use low-fat cheeses?
Yes, but the cake will be less rich and creamy.
4. How do I prevent the cake from sticking?
Thoroughly grease and flour every crevice of the bundt pan.
5. Can I make this ahead?
Absolutely! Bake the cake a day in advance and store it covered in the fridge. Add cream before serving.
Conclusion
This Limoncello Mascarpone Ricotta Bundt Cake with Orange Cream Filling is the ultimate treat for citrus lovers and cake aficionados alike. With its rich texture, creamy center, and vibrant lemon-orange flavor profile, it brings a taste of Italy right to your table. Whether you’re baking for a party, a family celebration, or a cozy Sunday afternoon, this cake delivers elegance, flavor, and irresistible charm. Try it once, and it just might become your new go-to dessert.
