Limoncello Cake
Ready In: 1 hr 10 mins
Yields: 1 cake
Ingredients
- 18 ounces lemon cake mix
- 1 (3 ounce) box instant lemon pudding mix
- 4 large eggs
- 1⁄2 cup vegetable oil
- 1⁄2 cup lemon juice
- 1⁄2 cup limoncello (lemon liqueur or Limoncello , Lemoncella)
- 1 lemon, zest of, rind finely grated
- 1 cup pecans, chopped
Glaze
- 1⁄4 lb butter
- 1 cup sugar
- 1⁄4 cup limoncello
Directions
- Preheat oven to 350°F.
- Add lemon cake mix, lemon pudding mix, eggs, oil, lemon juice, Limoncello, rind and pecans to large bowl.
- Mix for at least 3 minutes.
- Pour into buttered and floured bundt pan.
- Bake for 50-60 minutes.
- Remove from oven.
- Make glaze: Melt butter and add sugar.
- Bring to full boil until sugar is melted.
- Remove from heat and add Limoncello.
- Poke holes all over cake using a skewer or fork.
- Pour glaze over hot cake slowly.
- Cool in pan.
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