Tipsy Lemon Cake

This cake is simple to make but looks quite elegant when presented on a cake platter.




One lemon, zested and thinly sliced ½ c. limoncello (lemon liqueur), divided ¼ c. sugar 1 yellow cake mix 1 box instant lemon pudding mix 1 c. oil ¾ c. water 2 large eggs

Nutritional information

No nutrition information available


Using a zester that can cut the lemon peel in strips, zest lemon and set aside zest. (Zest from end to end so the rind will be ridged when lemon is sliced.) Then, very thinly slice lemon. Remove any seeds. Place sliced lemon in a small glass mixing bowl. Add ¼ c. limoncello. Macerate for one hour. While fruit is soaking, chop zest into fine mince-like pieces. Set aside. Place cake mix, pudding mix, oil, water, eggs, ¼ c. limoncello, and zest in the bowl of a Cuisinart Stand Mixer. Mix for three minutes. Grease and flour a large bundt pan. Remove lemon slices from limoncello and pat dry with paper towel. Arrange macerated lemon slices in the bottom of the pan (keep maceration liquid for glaze). Carefully pour in cake batter as to not disturb the lemon slices. Bake at 350 for 45 minutes. While cake is baking make the glaze. Place reserved maceration juices in a small sauce pan (a 3 cup sauce pan works the best). Add ¼ c. sugar. Heat to boiling, whisking constantly, until sugar is dissolved. Let cool. When a cake tester inserted into the cake comes out clean, remove cake from oven. Cool on wire rack for 15 minutes before removing from bundt pan. Place cake on wire rack and cool. After cake is cool, place on serving plate. Pour the glaze over the top and let it soak into the cake.