Limoncello Cake Recipe

Name: Limoncello Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 18 ounces lemon cake mix; 1 (3 ounce) box instant lemon pudding mix; 4 large eggs; 1/2 cup vegetable oil; 1/2 cup lemon juice; 1/2 cup limoncello (lemon liqueur or Limoncello , Lemoncella); 1 lemon, zest of, rind finely grated; 1 cup pecans, chopped; Glaze; 1/4 lb butter; 1 cup sugar; 1/4 cup limoncello

Servings: persons

18 ounces lemon cake mix
1 (3 ounce) box instant lemon pudding mix
4 large eggs
1/2 cup vegetable oil
1/2 cup lemon juice
1/2 cup limoncello (lemon liqueur or Limoncello , Lemoncella)
1 lemon, zest of, rind finely grated
1 cup pecans, chopped
Glaze
1/4 lb butter
1 cup sugar
1/4 cup limoncello

1
Preheat oven to 350u00b0F.
2
Add lemon cake mix, lemon pudding mix, eggs, oil, lemon juice, Limoncello, rind and pecans to large bowl.
3
Mix for at least 3 minutes.
4
Pour into buttered and floured bundt pan.
5
Bake for 50-60 minutes.
6
Remove from oven.
7
Make glaze: Melt butter and add sugar.
8
Bring to full boil until sugar is melted.
9
Remove from heat and add Limoncello.
10
Poke holes all over cake using a skewer or fork.
11
Pour glaze over hot cake slowly.
12
Cool in pan.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 18 ounces lemon cake mix, 1 (3 ounce) box instant lemon pudding mix, 4 large eggs, 1/2 cup vegetable oil, and more.

Yes, Limoncello Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Limoncello Cake

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