Key Lime Cake Recipes

Posted by: jeanndan 07-24-99 2:33 PM

Key Lime Cake

3/4 cup oil
3/4 cup orange juice
5 eggs
1 3-oz. pkg. lime flavor Jello
1 box (2 layer) lemon cake mix
1/4 cup lime juice
5 tablespoons powdered sugar

1 (8-oz.) pkg. cream cheese, softened
4 tablespoons (1/2 stick) butter, softened
1 teaspoon vanilla extract
1 lb. box powdered sugar

Preheat oven to 325. Grease and flour a 9 by 13" pan.

Combine oil, orange juice, eggs, Jello, and cake mix, beating until smooth Pour into prepared pan for 20-30 minutes or until cake tests done. Do not overbake. Remove cake from oven and prick top all over with a fork.

Combine lime juice and powdered sugar, stirring until smooth and drizzle over cake.

To make frosting, beat cream cheese and butter until smooth; beat in vanilla extract, then beat in sugar until creamy consistency is reached. Spread over cooled cake.

Key Lime Bundt Cake

1/2 cup butter or margarine, softened
1 cup white sugar,divided
2 eggs, separated
Grated zest of 2 key limes
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup key lime juice, divided
Glaze (recipe below)

Preheat oven to 350. Grease a 10 inch bundt pan.

Cream together butter and 3/4 cup sugar. Beat until light and fluffy. Separate eggs. Beat in egg yolks one at a time, and add key lime zest. Sift togther flour, baking powder, baking soda, and salt. Add dry ingredients to egg butter mixture, alternating with 1/2 cup key lime juice. Beat egg whites until stiff, and fold into batter.

Pour batter into prepared pan and bake for 30 to 35 or until cake tests
done. Cool cake for 10 minutes in pan, and then invert onto cooling rack.

Key Lime Glaze:
1/4 cup sugar
1/4 cup key lime juice

Combine sugar and key lime juice in a small saucepan. Simmer over medium low heat until a light syrup forms; this should take approximately 5 minutes. Pour glaze immediately over still warm cake.

Makes 1 - 10 inch bundt cake

Key Lime Cake from a Mix

1 (18.25 ounce) box lemon cake mix
1 (1 ounce, 4 servings size) instant lemon pudding
3/4 cup water
1/2 cup vegetable oil
4 eggs
5 tablespoons key lime juice
1 1/2 cups confectioners' sugar
3 tablespoons key lime juice

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.

In a large bowl mix together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice. Mix well.

Pour batter into prepared pan. Bake for 45 minutes.

Meanwhile, in a small saucepan, mix together confectioner's sugar and 3 tablespoons of key lime juice. Keep warm until cake is done. Spoon glaze over warm cake. Cool completely and remove from pan.

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