Real Recipes From Real Home Cooks ®

limoncello cake

★★★★★ 1
a recipe by
jeneen bennett
tacoma, WA

the cake recipe is not entirely mine, but i have tweeked a few ingredients...although the frosting is mine. my taste testers gave it 2 thumbs up too! and why not? who doesn't love lemon?

★★★★★ 1
serves 6-8 people
prep time 45 Min
cook time 45 Min

Ingredients For limoncello cake

  • 18 oz
    any lemon cake mix
  • 3 oz
    instant lemon pudding
  • 4
    large eggs
  • 1/2 c
    vegetable oil
  • 1/2 c
    lemon juice
  • 1/2 c
    limoncello- any lemon liqueur will do
  • 1
    lemon, finely grated zest
  • 1/4 lb
  • 1 c
  • 1/2-1/3 c
  • 16 oz
    softened mascarpone
  • 2 c
    ricotta cheese
  • 3/4 c
    powdered sugar
  • 3 Tbsp
    lemon juice
  • 1 c
    chopped pecans (optional)

How To Make limoncello cake

  • 1
    preheat oven to 350 degrees.
  • 2
    add lemon cake mix, lemon pudding, eggs, oil, lemon juice, limoncello, and lemon zest in large mixing bowel till smooth.
  • 3
    spray 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.
  • 4
    bake for 45 minutes. cake should be lightly golden on top.
  • 5
    while 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.
  • 6
    once cake is through baking, remove from oven and start pricking holes in cake with fork. slowly pour warm glaze over hot till room temp.
  • 7
    in 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

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