LIMONCELLO CAKE
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?
Provided by jeneen bennett
Categories Cakes
Time 1h30m
Number Of Ingredients 18
Steps:
- 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 cake...cool 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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