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7 Votes

Limoncello Bundt Cake

By: mary lou bonuito
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Description

Lemon Bundt Cake

7 Votes

Limoncello Bundt Cake

By: mary lou bonuito
Ingredients
  • 1 box Duncan Hines Lemon Supreme cake mix
  • 1 small box lemon instant pudding mix
  • 3 large eggs
  • 1/2 cup fresh lemon juice
  • 1/4 cup Limoncello liqueur
  • 1/2 cup vegetable oil
  • 1 T. Lemon zest
  • Frosting:
  • 6 ounces of cream cheese
  • 3 cups powdered sugar
  • 3 T. Limoncello
  • 3 T. Fresh lemon juice
  • Drizzle icing over top and let drip down sides of cooled cake.
  • Top and fill with lots of slightly sweetened strawberries.
Directions
  1. Mix well in stand mixer.
  2. Bake at 350 degrees for 45 minutes or until toothpick comes out clean.
  3. Cool 10 minutes in pan. Then turn over on plate.
  4. Mix frosting ingredients. Pour over top and down sides of cake.
  5. Fill center of cake with lots of slightly sweetened strawberries.
  6. Serve with whipped cream if desired.
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