Lemoncello Cake with Lemoncello Glaze

I have to admit, I am not much of a baker...but I can turn a boxed cake mix into something extraordinary!  I have tried to make a cake from scratch but it is just too complicated!  The boxed cake mix already has everything you need (just about) and it is like a blank canvass to me.  So for today's creation I made a Lemoncello Cake.  Now, you should know, I am the WORSE cake flipper ever!!!  I have tried buttering the pans, buttering and flouring the pans, spraying the pans with cooking sprays, and even just rubbing the pans with oil but every time I go to flip, it doesn't want to come out!!!  (sigh)  Any suggestions would be greatly appreciated.  Thankfully, this cake did come out in one piece but it wasn't a pretty sight so I added the glaze to cover up my lack of finesse, but it totally worked and enriched the lemon flavor.  So...here's how to make it.

Lemoncello Cake Ingredients:
1 box yellow cake mix (I recommend Duncan Hines)
1/2 of a 3 oz box of Lemon Instant Pudding Jello
1/2 cup water
1/2 cup lemoncello (if you don't like to use alcohol, just use fresh squeezed lemon juice as a substitute)
1/2 cup Canola Oil
4 eggs
Yest of 1 lemon

~Mix all ingredients together, pour into a bunt pan, bake at 350° for 45-50 minutes.

Other ingredients needed:
1/2 stick butter
1/2 cup sugar
Juice from one lemon
1/2 cup Lemoncello

To moisten any cake and to add more of a certain flavor (in this case it is lemon), do the following:

~When the cake is about 5 minutes from being done, add 1/2 stick of butter and 1/2 cup sugar to a small sauce pan.  Whisk until well combined.  Then squeezed the juice of 1 lemon (the one I used the yest for in the cake mix) and brought to a boil.  Remove from heat and whisk in 1/2 cup Lemoncello.  Set aside.

~I do this to all my cakes...sometimes I pour a dark coffee, margarita mix, or rum; depending on the flavor I am going for.

Finishing The Cake

When you remove it from the over, poke holes (about 15-20) in the cake mix with a wooden skewers.  Pour the butter, sugar, and Lemoncello mixture over the cake (while it is still in the bunt pan).  Do this slowly so the flavor really seeps in.  This will make your cakes so moist!

My son took this picture!  He is the biggest help!  Love him!

Lemoncello Glaze:

CAKE MUST BE COOL!

Mix together 2 1/2 cups confectioners sugar and 3 tablespoons of Lemoncello...should be thick but pourable.  Add more sugar if you need it thicker.  Pour over cake.  Note to self, put some paper towels down to catch the excess glaze (I didn't do this and had to work to make it look pretty)...AND if possible, wait to pour glaze until you serve it (it does seep down into the cake). Pin It Now!