Lina's Lemon Pound Cake
Recipe courtesy of Lina
— Krusteaz Meyer Lemon Pound Cake Mix (glaze included in package)
— ¾ cup Lina's Crema di Limoncello
— 10 tbsp melted butter (let cool slightly)
— 1 egg
— ¾ cup Lina's Crema di Limoncello
— 10 tbsp melted butter (let cool slightly)
— 1 egg
CAKE:
Mix all ingredients together in a bowl and follow the instructions on the box for baking.
DRIZZLE:
Once cake has cooled, poke holes in top of cake with a fork, about 1/2” apart and making two rows down the middle.
Heat 1/3 cup Lina’s on medium low heat, once it starts to simmer, continue simmering for 1-2 minutes, stirring constantly. Remove from heat and let cool until lukewarm. Gently pour or spoon warm Lina’s on top of cake so it soaks in holes in cake.
GLAZE:
Mix the glaze and 2 tbsp of Limoncello and pour over the cake just before serving. Enjoy!
Mix all ingredients together in a bowl and follow the instructions on the box for baking.
DRIZZLE:
Once cake has cooled, poke holes in top of cake with a fork, about 1/2” apart and making two rows down the middle.
Heat 1/3 cup Lina’s on medium low heat, once it starts to simmer, continue simmering for 1-2 minutes, stirring constantly. Remove from heat and let cool until lukewarm. Gently pour or spoon warm Lina’s on top of cake so it soaks in holes in cake.
GLAZE:
Mix the glaze and 2 tbsp of Limoncello and pour over the cake just before serving. Enjoy!