Ingredients for Limoncello Cake
- 1 (15.25 ounce) box lemon cake mix
- Instant Lemon Pudding Mix
- 4 large eggs
- Vegetable Oil
- 1/4 cup fresh lemon juice
- 1/4 cup limoncello (plus 2 tablespoons for the glaze)
- Lemon, Zest Of
- 1/2 cup chopped pecans
- 1/4 cup (1/2 stick) unsalted butter
- 1 cup powdered sugar
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How to Make Limoncello Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, combine one (15.25 ounce) box lemon cake mix, one (3.4 ounce) package lemon instant pudding mix, 4 large eggs, 1/2 cup vegetable oil, 1/4 cup fresh lemon juice, 1/4 cup limoncello, 1 tablespoon lemon zest, and 1/2 cup chopped pecans.
- Beat with an electric mixer on medium speed for 3 minutes, scraping down the sides of the bowl as needed.
- Pour batter into the prepared bundt pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Prepare the Glaze:** In a small saucepan, combine 1/4 cup (1/2 stick) unsalted butter and 1 cup powdered sugar.
- Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring to a gentle simmer.
- Remove from heat and stir in 2 tablespoons of limoncello.
- Once the cake is completely cool, poke holes all over the top using a toothpick or fork.
- Slowly pour the glaze over the cake, allowing it to drip down the sides.
- Let the glaze set before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
232 g
Sugar
1717g
Fat
472g
Carbs
235g
