limoncello cake

jeneen bennett


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 vote

6-8 people
45 Min
45 Min


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  • 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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About limoncello cake

Course/Dish: Cakes

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