7 Votes
Limoncello Bundt Cake
By: mary lou bonuito
Description
Lemon Bundt Cake
7 Votes
Limoncello Bundt Cake
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
- Mix well in stand mixer.
- Bake at 350 degrees for 45 minutes or until toothpick comes out clean.
- Cool 10 minutes in pan. Then turn over on plate.
- Mix frosting ingredients. Pour over top and down sides of cake.
- Fill center of cake with lots of slightly sweetened strawberries.
- Serve with whipped cream if desired.
Votes: 7
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