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Vanilla Bundt Cake with Homemade Limoncello


  • Bundt pan


  • 1 1/2 cup butter softened (3 sticks)
  • 2 cups granulated sugar
  • 6 large eggs
  • 1 Tbsp vanilla extract
  • 1/2 tsp almond extract optional
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp kosher salt
  • 1 cup 2% milk
  • 3 to 4 Tbsp Crisco shortening
  • 2 Tbsp Limoncello Homemade (optional)
  • 1 cup Powdered Sugar for dusting on top of the cake
  • 1 Pint of Raspberries to put into the round hole of the Bundt cake


  • Preheat oven to 350° F
    Grease a 12-cup Bundt pan with Crisco shortening. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and almond extracts and mix until combined.
  • In another large bowl, whisk together flour, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated, then add remaining dry ingredients and stir until just combined.
  • Pour batter into greased Bundt pan and smooth top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, about 55 minutes. Let cool in pan 10 minutes, then invert onto a cooling rack to cool completely.
  • In a shaker shake the powdered sugar, over the whole cake. Finally, add the berries into the center of the cake