– 1 Box White Cake – 1 Small Package 3.4 oz/96g Instant Lemon Pudding – ½ cup All Purpose Flour (60g) – ½ cup White Sugar (100g) – 4 eggs – 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 – 1 Tablespoon Lemon Extract – 1 cup White Sugar (200g) – 1 stick Unsalted butter (113g) – 3 Tablespoons Water (44g) – ⅓ cup Limoncello (75g)
Preheat oven to 325°F.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 custard mix and sugar.The bowl should contain one lemon's zest and juice, vegetable oil, sour cream, eggs, Limoncello, lemon extract, and milk.
2
Before going to medium speed for two minutes, mix at low speed for about ten seconds to make sure everything is mixed in.
3
Bake for 45 to 50 minutes, or until a toothpick or stick stuck into the cake comes out clean or with only a few crumbs on it.Make the glaze in the last 15 minutes of baking.
4
Mix sugar, butter, water, and limoncello in a saucepan over low heat until butter melts. Increase heat to medium and whisk regularly until boiling. If you don't stir, it may boil over. Remove after 3 minutes of boiling.
5
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.
6
Place the cake plate/pedestal upside down against the cake pan and flip it all together so the plate is right side up and the pan is on top after 15 minutes. Remove the can pan to reveal cake.
7