Description
This moist Limoncello Poke Cake is drenched in tangy syrup and topped with fluffy whipped cream. A sunshine-filled lemon dessert that’s perfect for any gathering.
Ingredients
1 box of yellow cake mix
3 large eggs
1/3 cup vegetable oil
1 cup water
1 cup limoncello liqueur
1 cup sweetened condensed milk
1 cup heavy whipping cream
1/4 cup powdered sugar
Zest of 1 lemon
Fresh lemon slices (optional)
Instructions
1. Preheat oven to 350°F (175°C). Mix cake mix, eggs, oil, and water. Bake in greased 9×13 pan for 25–30 minutes.
2. While still warm, poke holes all over cake. Mix limoncello with condensed milk and pour over the cake slowly.
3. Let the cake cool completely.
4. Whip cream with powdered sugar until soft peaks form. Spread evenly over cooled cake.
5. Top with lemon zest and slices before serving.
Notes
Chill for at least 2 hours before serving for best flavor.
Can be made a day ahead – tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg