Limoncello Cake
For the cake:
1 package (18.25 ounces) yellow cake mix with pudding
1/2 cup Limoncello
1/2 cup vegetable oil
3 large eggs
1 very large or 2 small lemons (for ¼ cup lemon juice and 2 teaspoons grated lemon zest)
1/4 cup water
For the glaze:
4 tablespoons butter
1 very large or 2 small lemons (for ¼ cup lemon juice and 1 teaspoon grated lemon zest)
1 cup sugar
1/4 cup Limoncello, or more to taste
Place a rack in the center of the oven and preheat the oven to 325 degrees.
Mist and flour a 12-cup Bundt pan, shake out the excess flour, and set the
pan aside.
For the cake, place the cake mix, Limoncello, oil, eggs, lemon juice, lemon
zest and water in a large mixing bowl. Beat with an electric mixer on low
speed 30 seconds to incorporate ingredients. Stop the machine and scrape
down the sides of the bowl. Increase the mixer speed to medium and beat for
2 minutes more, or until the batter is lighter in color and has thickened.
Pour the batter into the prepared pan and place the pan in the oven.
Bake the cake until the top springs back when lightly pressed with a finger
and the top is golden brown, 48 to 52 minutes. Remove the pan to a wire rack to cool 20 minutes. Run a sharp knife around the edges of the cake and
invert it onto a wire rack to completely cool, 30 minutes. Poke holes in the
top of the cake with a wooden chopstick, spacing them one inch apart.
For the glaze, place the butter in a small saucepan over medium heat. When
it has melted, add the lemon juice and sugar, stirring constantly. Bring the
mixture to a boil, and let it boil, stirring, for 4 to 5 minutes, or until
it has thickened and the sugar has melted. Remove the pan from the heat and stir in the lemon zest and Limoncello.
Slide the cake onto a serving platter. Slowly spoon the glaze over the top
of the cake, allowing it to seep into the holes. With the spoon, scrape up
what glaze runs off the cake and spoon it back over the top, repeating this
process until no more glaze puddles around the cake. Place the cake under a
cake dome, preferably for several hours, before serving.
Slice and serve with a dusting of confectioners’ sugar.
Note: Place 1 cup finely chopped pecans in the bottom of the Bundt pan
before she pours in the lemon batter. In the glaze she uses 1 stick butter
and 1/2 cup Limoncello.