Lina’s Lemon Boozy Cake
Recipe courtesy of Lina
CAKE:
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
LINA'S GLAZE:
1/2 cup Lina’s Crema di Limoncello (separated)
2 tablespoons butter
ICING DRIZZLE:
½ cup confectionary sugar
2 tablespoons Lina’s
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
LINA'S GLAZE:
1/2 cup Lina’s Crema di Limoncello (separated)
2 tablespoons butter
ICING DRIZZLE:
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
CAKE:
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.
LINA'S 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.
Fluted Cake Pan (or Bundt pan), grease well and floured, shake off excess flour
CAKE:
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.
LINA'S 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.