Happy Holidays!
In memory of our trip to Italy, I made a limoncello cake for the holidays from a recipe I found in the book “Delicious Poke Cake” by Roxanne Wyss and Kathy Moore.
This is such a deliciously fun recipe. The cake is moist and the glaze is the perfect mix of sweet and sour.
I’m not going to lie, I think this is my new favorite cake!
Limoncello Poke Cake
Ingredients:
- Butter and flour for greasing the bundt cake pan
- 1 box of yellow box caked. We used Betty Crocker
- 1 (3.4-ounce) vanilla instant pudding mix
- 3/4 cup limoncello
- 1/2 cup of vegetable or canola oil
- 1/4 cup of water
- 4 large eggs
- 1 large egg yolk
- grated zest of one large lemon
- GLAZE
- 3/4 cup of packed dark brown sugar
- 3/4 cup of unsalted butter (1 1/2 sticks)
- 1/4 cup of limoncello
- Grated zest of 1 large lemon
- 3 tablespoons fresh lemon juice
Directions:
- Preheat oven to 350. Prepare bundt cake pan. Grease with butter and then flour. I used a brush to make sure I got every crevice. You can also use a baking spray that includes flour.
- In a large bowl, beat together cake mix, pudding mix, limoncello, oil, water, eggs, egg yolk, and lemon zest. Scrape down the sides of the bowl and beat for about another 2 minutes. Pour batter into pan.
- Bake for 55-60 minutes or until a toothpick comes out clean. Place the cake on a wire rack for cooling (about 5 to 10 minutes).
- When the cake is almost finished baking, start making the glaze. In a medium saucepan, mix together brown sugar, butter, limoncello, lemon zest, and lemon juice.
- Bring to a boil over medium heat whisking continuously. Cook, whisking continuously, for 5 minutes or until mixture is a sticky continuously.
- Line a rimmed baking sheet with aluminum foil. Place a wire rack on the foil-lined baking sheet. invert the cake onto the wire rack and remove the pan.
- Poke holes evenly over the top of the baked cake using a skewer. Spoon the glaze slowly over the cake and into the poked holes. The glaze will run down the sides. Let the cake cool for at least an hour before serving.
