– 1 Box White Cake Mix We used Duncan Hines Classic White Perfectly Moist – 1 Small Package 3.4 oz/96g Instant Lemon Pudding – ½ cup All Purpose Flour (60g) – ½ cup White Sugar (100g) – 4 egg – ½ cup Vegetable Oil (we use Canola oil) (108g) – ½ cup Limoncello (121g) – 1 cup Sour Cream (227g) – ½ cup Milk (We use whole or 2% fat) – Juice and Zest from one Lemon (Approx. ¼ cup lemon juice) – 1 Tablespoon Lemon Extract – 1 cup White Sugar (200g) – 1 stick Unsalted butter (113g) – 3 Tablespoons Water (44g) – ⅓ cup Limoncello (75g)
Start with a 325-degree oven.Grease and flour a 10- or 12-cup bundt pan.Zest and juice one lemon. (We used ¼ cup juice; if less, add water). Set aside.
1
Sift cake mix into bowl. Combine flour, lemon pudding mix, and sugar.The bowl should include one lemon's zest and juice, vegetable oil, sour cream, eggs, Limoncello, lemon essence, and milk.
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Mix at low speed for 10 seconds to digest before increasing to medium for 2 minutes.Bake the cake for 45–50 minutes until a skewer or toothpick inserted comes out clean or with crumbs. Glaze in last 15 minutes of baking.
3
Melt butter in a pot with sugar, water, and limoncello over low heat. Whisk frequently over medium heat until boiling. It may boil if not stirred. Remove after 3 minutes of boiling.
4
After the cake is removed from the oven and left in the pan, this glaze will be drizzled on. Let the heated glaze soak into the cake for 15 minutes in the pan.
5
After 15 minutes, when the glaze has absorbed, set the cake plate/pedestal upside down against the cake pan and flip it so the plate is right side up and the pan is on top. Remove the can pan to reveal cake.
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