Lusty Limoncello Bundt Cake
The lemon flavor you get from the limoncello is stronger and better than what you might get from just lemons. It's in both the cake and in the glaze.
- Serves: 16 persons
- 1(18-ounce) white, yellow or lemon cake mix
- 1(4 serving-sized) instant lemon or vanilla pudding mix
- ½cup plus 2 tablespoons water ( divided )
- ½cup vegetable oil
- ¾cup limoncello (lemon-flavored liqueur, divided)
- ¼cup butter
- ½cup sugar
- ½cup sliced almonds (lightly toasted)
Step 1Gather the ingredients.
Step 2Preheat the oven to 325 F.
Step 3Grease and flour a 12-cup Bundt cake pan .
Step 4Combine the cake and pudding mixes with the eggs, 1/2 cup water, oil (or melted butter) and 1/2 cup limoncello. Mix the ingredients with an electric mixer for at least 2 minutes. Carefully pour into the prepared pan.
Step 5Bake the cake for 1 hour. Cool in pan on a wire rack for 20 minutes. Remove the cake from the pan to complete cooling on a wire rack.
Step 6Once the cake is completely cool, move it to a serving plate. Use a meat fork, or a kabob skewer to poke holes all over the cake.
Step 7In a small saucepan, melt the butter with the remaining water and sugar. Bring the butter mixture to a boil and boil it for 5 minutes. Remove your pot from the heat and stir in the remaining limoncello.
Step 8Carefully pour the glaze over the top of the cake. If necessary, use a pastry brush to brush on any of the glaze overflow. Immediately sprinkle almonds on top of the cake.
Step 9Store the Limoncello Bundt Cake in an airtight container .
Step 10Serve and enjoy!