Mama Shug’s Fabrizia Limoncello Pound Cake

Posted: June 28, 2013

Wanted to share a recipe for a Limoncello Pound Cake that was whipped up at a recent stop in Jacksonville, North Carolina. Created by a lady that fondly goes by the name Mama Shug, her creation puts a spin on a classic desert that is sure to please at your next event or gathering. Thanks Mama Shug!

Mama Shug’s Fabrizia Limoncello Pound Cake

  • 1 box lemon cake mix
  • 1 small box of instant lemon pudding
  • 1/2 cup vegetable oil
  • 1 tbsp lemon zest
  • 1 tsp lemon extract
  • 1 cup of Fabrizia Limoncello
  • 4 eggs

 

Mix all ingredients together, add eggs one at a time and mix well. Bake at 350 in a Bundt pan for 45 minutes. Cool in pan for 10 minutes. Turn out on cake plate and ice. Drizzle glaze and repeat. Drizzling until glaze is used up.

Fabrizia Limoncello Glaze

  • 1/4 lb butter
  • 1/4 cup of lemon juice
  • 1 cup confectioner’s sugar
  • 1/2 cup Fabrizia Limoncello

 

Melt butter in sauce pan. Stir in lemon juice and sugar. Bring to a boil. Boil for 5 minutes, stirring constantly. Remove from heat and stir in Fabrizia limoncello. Drizzle glaze and repeat until glaze is used up.