Elisa’s Lemon Creamoncello Bundt Cake

This versatile, moist cake is perfect for either breakfast with a cup of coffee or for dessert, drizzled with Elisa’s Lemon Creamoncello, topped with Citrus Whipped Cream and/or a great big scoop of vanilla ice cream. Whichever way you chose to savor it, I am sure you will thoroughly enjoy it.


6 oz (1 ½ sticks) Butter, softened
1 ¼ cups Granulated Sugar
4 Eggs
1 TBSP Baking Power
2 oz Elisa’s Lemon Creamoncello
4 oz Milk
1 tsp Vanilla Extract
2 cups All Purpose Flour
1 Lemon, zested and juiced


3-4 cups Powdered Sugar
2 oz Elisa’s Lemon Creamoncello
1 Lemon, zested


  1. Baking the cake: Preheat oven to 350 F. Grease a 12 cup bundt pan with cooking spray (or 2 loaf pans). In a large bowl, using a hand mixer, beat the butter and sugar until it’s airy, and fluffy. Add the eggs and beat until completely incorporated. At this point, add the baking powder to ensure that it is totally mixed into the batter. Add the vanilla extract, milk and Elisa’s Lemon Creamoncello. Scrape down the sides of the bowl and continue to mix. Add the flour a cup at a time. Beat on medium speed for 3 min. Add the fresh lemon juice and beat until fully mixed. Pour batter into baking pan and bake for 45 min -55 min. Bake until a toothpick inserted in the center if the cake comes out clean. Remove from oven and quickly prepare the glaze.
  1. Preparing the Glaze: Whisk together the powdered sugar, Elisa’s Lemon Creamoncello and the lemon zest. If the glaze is still too dry, add some lemon juice from the zested lemon. If the glaze is to runny, add more powdered sugar until achieve the right consistency.
  1. Invert warm cake onto a plate and drizzle the glaze over. Allow the cake to rest and cool and the glaze to dry. Serve and Enjoy!

Citrus Whipped Cream

8 oz Mascarpone Cheese

¾ cup Granulated Sugar

2 cups Heavy Whipping Cream

2 oz Elisa’s Lemon Creamoncello

1 tsp Lemon Extract