Lemon(cello) Cake

This cake is a variation on Chocolate Coffee Liqueur Cake recipe. It's sad for me, but eating chocolate at night makes falling asleep difficult. So I adapted the other (heavenly) recipe into one I could serve (myself and others) in the evening. And wow! It's the best lemon cake I've ever had! (Sorry, Granny.) So make it for nighttime consumption--or breakfast!

Note: The original recipe called for an 18.25 ounce box of cake mix and a 4 ounce box of instant pudding. For the most part, neither of those sizes is still available. But there are fixes, and this recipe has been edited to include those fixes.

In addition, I have revised the ingredients on this cake to make it even better. Guaranteed.

1 box lemon cake mix plus Cake Mix Fix

1 package (4 ounces or smaller) instant lemon pudding

1 cup vegetable oil

3/4 cup water

(OR 1-2 lemons--zest and juice, strained, plus water to equal 3/4 cup liquid)

4 eggs

1/4 cup limoncello

1/4 cup vodka

Preheat oven to 350 degrees. Add all ingredients to large bowl and mix for 5 minutes. Bake in a bundt pan or a 9-inch by 13-inch pan for 40-50 minutes, or until a cake tester comes out clean.

This cake is very moist and does not require frosting, although a little lemon glaze would be lovely. It may be served plain or sprinkled with confectioners' sugar.