• Preheat oven to 325 degrees F
• Grease and flour a 10 or 12 cup bundt pan.
• Zest and Squeeze the juice from one lemon. (We used ¼ cup juice- if you have less, make up the difference with a bit of water). Set aside.
• Sift the cake mix into your mixing bowl. Add the flour, lemon pudding mix, and sugar and combine.
• Add all of the other ingredients to the bowl: zest and juice of one lemon, vegetable oil, sour cream, our eggs, Limoncello, lemon extract, and milk.
• Mix at low speed for about ten seconds to incorporate before increasing to medium speed for two minutes.
• Bake for 45-50 minutes or until a skewer or toothpick inserted into the cake comes out clean or with just a few crumbs attached.
• During the last 15 minutes of baking, make the glaze.

Glaze Instructions

• In a saucepan, stir the glaze ingredients (sugar, butter, water, limoncello) over low heat until butter has melted. Raise the heat to medium heat, stirring constantly until it begins to boil. (Be careful-It may boil over if you are not stirring.) Boil for 3 minutes and remove from heat.
• This glaze will be poured over the cake just after the baked cake is pulled from the oven and still in the pan. Pour the warm glaze over the cake (still in pan) and let it sit for 15 minutes to absorb.
• After 15 minutes has passed, when the glaze has been absorbed, place your cake plate/pedestal upside down against the cake pan and then flip it all as one so that the cake plate is now right side up with the inverted pan on top. Remove the can pan to reveal the cake.