Limoncello Bundt Cake

Lemon anything please! Lemon drop martini, lemon gelato, lemon risotto and lemon cake. A sure sign of spring and hope is to start using lemon in your cooking.

Those of you who know me and who have cooked with me, know that I always have a cheater recipe up my sleeve. Lord knows that if the last pandemic year has taught us anything in the kitchen, it is that every now and then you need a few great cheater recipes available. For sure!

This recipe uses a boxed cake mix, and I used Duncan Hines Lemon cake mix. I was quite pleased with how this cake turned out in the instant pot. I did use a 7 inch bundt pan for this recipe. While I have many different sizes of bundt pans, do you think just one would fit into the instant pot? That would be a NO. Here is the springform pan that I used Bella Bistro is an amazon affiliate member and does receive a small percentage of any recommended products that are purchased.

This recipe is created for the instant pot, but in the notes you will find an option for a full size bundt pan baked in a traditional oven.

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Limoncello Bundt Cake

Super easy instantly delicious lemon cake that just feels like spring.




1 box Duncan Hines Lemon Cake Mix

1/2 cup water

1/2 cup limoncello

1/3 cup canola oil

3 eggs

cooking spray

23 tablespoons raw sugar

1/21/3 cup fresh blueberries (plus more for garnish)


1/2  heaping cup ricotta drained

2 tablespoons sugar

zest of one half lemon


1 cup confectioner sugar

zest of half lemon

1 teaspoon vanilla

12 tablespoons limoncello


In a small bowl mix the ricotta, sugar, and lemon zest. Put the sweetened ricotta in a quart size freezer bag.  In a medium size mixing bowl add the cake mix, eggs, water, limoncello and oil. Mix until blended.

Spray the bundt pan. Sprinkle raw sugar in the bottom of the pan, sprinkle the 1/2 – 1/3 cup of blue berries on top of the sugar. Fill the pan  two thirds full with the cake batter on top of the berries. Cut the tip of the sweet ricotta piping bag and pipe the ricotta around the cake batter.  Fill with remaining batter, with in  3/4 inch  to the top of the pan. YOU WILL NOT USE ALL THE BATTER.!  Remember this is a 7 inch pan, smaller than usual, you can save the batter for muffins or another use. Loosely cover the top of the bundt pan with a piece of foil.

Place 1 1/2 cups hot water into the Instant Pot, place the trivet down and set the bunt pan on top of the trivet. Place the lid on the instant pot, and set to sealing. Press the cake button, adjust to the normal setting for 45 minutes. Once the time is up, turn the instant pot off and carefully with a tea towel instantly release the steam.

When the steam is all released carefully take the lid off and remove the cake pan. Allow to cool 7 minutes, with a butter knife loosen the edges of the cake and invert onto a cake plate. Let the cake cool completely before putting on the glaze.

To make the glaze, in a small bowl add the powdered sugar, vanilla, lemon zest and start with one tablespoon limoncello, add more limoncello until the right consistency is achieved. Drizzle the glaze back and forth over the top of the cake. Before the glaze sets place some fresh blueberries in place on top of the cake.

Optional: Garnish with fresh lemon slices and fresh mint.


Traditional Method

Follow the steps above, Pre heat the oven to 325*

Increase the the raw sugar to 4 -5 tablespoons, and blueberries to 3/4 cup. Increase filling  to 1 cup ricotta and 4 tablespoons sugar, zest of 1 lemon.  Spray and lightly flour a full size bundt pan. You will use all the cake batter with a full size bunt pan. Bake for 50 – 60 minutes. Double the glaze recipe.

  • Author: Chef Shelly