If you’ve ever been to Italy and sampled some of the local drink, then you know about limoncello. I actually had my first taste of it in Slovenia, Italy’s neighbor to the east, a few years back when Charlie was playing over there. I liked it so much I bought a bottle and brought it home. It’s a sweet, lemony liqueur made of lemon peel, sugar and spirits. My herb growing, gardening inspiration and neighbor, Regina, makes it and has been sharing her bounty with me & some other folks on our road. And knowing how long it takes it to completely set up, I’m honored and I don’t waste a drop! My other nice neighbor Holley made a pound cake using Regina’s limoncello over the Easter holiday and Charlie & I loved it! I asked Holley for the recipe and have made 2 cakes since then because, as good as limoncello is on its own, it is so wonderful in a cake with a lemony glaze on top.
This is a simple cake to make and you even get to cheat a little bit and use a box cake mix, plus you can find limoncello at any liquor store if you don’t make it yourself or have a handy neighbor. Use limoncello as the liquid and add the glaze at the end while it’s warm. Serve it with some vanilla ice cream for an impressive looking and tasting dessert, perfect for the warmer weather ahead. If I could speak Italian right now, I would be espousing the taste of this lemony lovely with my best Italian accent! My only tip is-don’t lick the beaters, you might be too tipsy to finish the cake! Thanks, Holley for sharing and Regina, my bottle is almost empty as you can see, so consider that a big ole hint for a limoncello day 🙂
- 1 box lemon cake mix
- 1 (3.4 ounce) box lemon instant pudding/pie filling
- 3 eggs
- 1/3 cup oil
- 1 cup limoncello
- Powdered sugar
- Mix all ingredients together well with a hand mixer.
- Pour into a well greased loaf pan and bake at 350 degrees for 55-60 minutes. Cake is done when a toothpick is inserted into the center and comes out clean.
- Allow cake to cool a bit. Mix glaze ingredients in a small bowl, adding powdered sugar and limoncello to the desired consistency. Drizzle over entire cake and drizzle each piece when serving. Serve with vanilla ice cream.
- For these pictures, I had baked the cake in a bundt pan and decreased the cooking time to 45-50 minutes.