Limoncello CakeMy friend, the Cakemix Doctor, asked for this recipe for one of her last books and it's proved to be very popular.
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix with pudding
3 eggs
½ cup vegetable oil
½ cup Limoncello
2 teaspoon grated lemon zest
¼ cup lemon juice (fresh squeezed)
¼ cup water
Glaze
Sprinkle pecans in the bottom of a 10-inch Bundt pan
which has either been sprayed with Pam or has been greased and floured. Combine remaining ingredients, except glaze,
in a large mixing bowl. Beat at low
speed for one minute with an electric mixer; then beat two minutes at medium
speed. Pour into pan; bake at 315 degrees for one hour or until done – don’t overcook.
Cool in pan 10 minutes; remove from pan, and let cool completely on wire
rack. Poke holes in the top of cake with
wooden spoon at one inch intervals.
Spoon glaze over cake.
Limoncello Glaze
½ cup butter
¼ cup lemon juice
¾ cup sugar
1 teaspoon grated lemon zest
½ cup Limoncello
Melt butter in a heavy saucepan. Stir in lemon juice and sugar; bring to a
boil. Boil for five minutes, stirring
constantly. Remove from heat; stir in
lemon zest and Limoncello.
NOTE: For this recipe I have found that the Danny Divito
Limoncello®
works best as it has a sweeter taste than many brands.
3 comments:
My youngest daughter turns 16 this week. I asked her what kind of cake she wanted for her birthday and she completely surprised me and said she wanted a lemon cake. I am making this one on Tuesday for her. Except she does want frosting and so I will be coming up with my own version!
Thanks!!!
Lisa please send photographs of her with her birthday cake and with you to post on the site. The cake is better the next day and even the next so make it a little early. Here's my lemon icing that I use on the lemon lush cake if you don't find one.
Frosting
1 (8 oz) package cream cheese, softened
2 tablespoons grated lemon peel
1/2 cup unsalted butter, softened 4 cups powdered sugar
1/2 cup lemon curd
Beat all ingredients except the sugar at medium speed 2 minutes or until smooth. Slowly add the powdered sugar; beat 2 minutes or until light and fluffy. Spread frosting over cake. Cover and refrigerate. Serve at room temperature. Store in refrigerator.
This looks delicious!!!!!
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