2add lemon cake mix, lemon pudding, eggs, oil, lemon juice, limoncello, and lemon zest in large mixing bowel till smooth.
3spray bottom of 9x13" pyrex dish, then i place a sheet of parchment paper in bottom to prevent burning bottom of cake (again) then i sprayed the top of the parchment before pouring in the cake batter.
4bake for 45 minutes. cake should be lightly golden on top.
5while cake is baking in oven, make your glaze in a large saucepan. add butter and sugar and bring to a full boil to disolve the sugar, then remove from heat and add lemoncello. i usually get a little heavy handed adding this for a little extra zing.
6once cake is through baking, remove from oven and start pricking holes in cake with fork. slowly pour warm glaze over hot cake...cool till room temp.
7in a large mixing bowel, cream together softened mascarpone and ricotta cheese. then add powdered sugar and lemon juice. add pecans last if desired. frost thoroughly cooled cake and refrigerate