Limoncello Cake

Submitted by mary winecoff

"I was searching for an easy cake to use up some of my Limoncello. We love Limoncello in our family! This uses an lemon cake mix and is full of lemony taste."

 

• Ready In: 1hr 10mins
• Ingredients: 11
• 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

1. Preheat oven to 350°F.
2. Add lemon cake mix, lemon pudding mix, eggs, oil, lemon juice, Limoncello, rind and pecans to large bowl.
3. Mix for at least 3 minutes.
4. Pour into buttered and floured bundt pan.
5. Bake for 50-60 minutes.
6. Remove from oven.
7. Make glaze: Melt butter and add sugar.
8. Bring to full boil until sugar is melted.
9. Remove from heat and add Limoncello.
10. Poke holes all over cake using a skewer or fork.
11. Pour glaze over hot cake slowly.
12. Cool in pan.

Reviews

[Montana Ma]

GREAT RECIPE! One hint: For the glaze boil the butter, sugar, and 1/4 cup WATER together for 5 minutes, stirring constantly. Remove from heat and stir in limoncello (I use 1/2 cup :D)<br/>Moist and delicious. I make limoncello and this recipe s t r e t c h e s a very good thing!

 

[Kindsister]

Sounds super! But Mary, if you can spare 1/2 cups of limoncello, send it to us! We are in Colorado...We make it all the time & can't imagine wasting a single drop of it on a cake! (gonna play with the recipe though, it sounds so good!)

 

[Tracy E.]

Made this for my husband's birthday, but my sister and mother in law loved it so much, they had me make this same recipe for their birthdays. I omitted the nuts and the glaze I skipped altogether. Instead, I made a lemon curd buttercream and striped it back & fourth around the top of the bundt cakes in their favorite colors. The frosting wasn't enough to completely cover the cake, but helped keep the top moist and added some definite pucker power, which we all loved! Tomorrow will make the Fourth time I've made this for a family member's birthday.

 

[Bernadette G.]

I have tweeked this recipe a bit as well. Adding the water and double the limoncello, triple if I send it in the mail. I also leave the cake in the pan to soak up the glaze. I also make my own limoncello because its expensive to buy it. I am adding cherries too. After baking tip the cake out, put the soaked cherries in the bottom of the pan. Put the cake back in the pan. Pour the glaze over and let it soak it up for at least an hour. If you underbake it wont absorb the glaze so well. But "luckily" its easy to over bake and the glaze soaking saves the cake.

 

[Deb C.]

This was a huge hit at Christmas dinner tonight. I added 1/4 cup water to the glaze after reading the comments - thanks for that. My first try with the glaze without water was a bust. I also upped the limoncello in the glaze to 1/2 cup. I didn't bake the cake as long as the recipe, but my bundt pan was dark metal, so you just have to watch for the edges to brown.