Lina’s Lemon Boozy Cake

Recipe courtesy of Lina
1 cup Lina’s Crema di Limoncello
Lemon cake mix (15.25 oz) (Used Duncan Hines)
Lemon instant pudding mix (3.4 oz)
½ cup vegetable oil
4 eggs

1/2 cup Lina’s Crema di Limoncello (separated)
2 tablespoons butter

½ cup confectionary sugar
2 tablespoons Lina’s
Preheat oven to 350 degrees
Fluted Cake Pan (or Bundt pan), grease well and floured, shake off excess flour

Combine all ingredients in mixer bowl and beat at slow then medium high speed for 2 minutes. Spread in pan and bake for 35-38 minutes or until toothpick comes out clean when inserted. Cool for 10-15 minutes, remove from pan. Cool cake completely before applying glaze.

Simmer ¼ cup Lina’s and butter for 3-4 mins., remove from heat and gradually stir in additional ¼ cup Lina’s.

Prick top of cake with fork at ¾“ intervals along top and side. Then, using a long, thin skewer, prick top of cake all the way to the bottom at 1” intervals. Using a pastry brush, slowly cover the top, sides, and center of cake, so cake absorbs glaze, repeat until all liquid is absorbed by cake.

OPTIONAL: Decorative icing drizzle
Starting with ½ confectionary sugar, add 2 tablespoons Lina’s. If additional liquid is needed, add one teaspoon of Lina’s at a time until as needed to form a thin icing. Drizzle icing on cake and let run down sides. Decorate with white chocolate shavings and lemon zest if desired.

NOTE: Cake is best made a day ahead, allowing for glaze to be fully absorbed overnight.