Glazed Lime Cake Recipe Epicuriouscom Recipes

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LIME ANGEL FOOD CAKE WITH LIME GLAZE AND PISTACHIOS



Lime Angel Food Cake with Lime Glaze and Pistachios image

Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.

Provided by Matt Lewis

Categories     Cake     Mixer     Egg     Dessert     Low Fat     Low Cal     Lime     Pistachio     Birthday     Family Reunion     Healthy     Low Cholesterol     Engagement Party     Party     Potluck     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 15

Cake:
1 cup cake flour
1 1/2 cups superfine sugar, divided
1/4 teaspoon salt
10 large egg whites, room temperature
2 teaspoons finely grated lime peel
1 teaspoon vanilla extract
1 teaspoon cream of tartar
Lime syrup and lime glaze:
1/2 cup sugar
4 tablespoons fresh lime juice, divided
1/2 cup unsalted raw pistachios (about 2 ounces), finely chopped in processor
1/2 cup powdered sugar
Special Equipment
10-inch-diameter angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan)

Steps:

  • For cake:
  • Position rack in center of oven and preheat to 350°F. Sift flour, 1/2 cup superfine sugar, and salt into medium bowl; repeat sifting 3 times. Using electric mixer, beat egg whites, lime peel, and vanilla on medium speed in large bowl until frothy (mixture may turn neon green but color will change when remaining ingredients are added). Add cream of tartar; increase speed to high and beat until soft peaks form. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sprinkle 1/3 of flour mixture over whites and gently fold in until incorporated. Fold in remaining flour mixture in 2 more additions just until incorporated. Transfer to ungreased 10-inch angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan); smooth top.
  • Bake cake until pale golden and tester inserted near center comes out clean, about 38 minutes. Immediately invert cake onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or metal funnel and cool cake completely.
  • Using long thin knife, cut around cake sides and center tube to loosen. Lift out center tube with cake still attached; run knife between cake and bottom of pan to loosen. Invert cake onto rack, then turn cake over, rounded side up. Set rack with cake atop rimmed baking sheet.
  • For lime syrup and lime glaze:
  • Combine sugar and 3 tablespoons lime juice in small saucepan; stir over medium heat until sugar dissolves. Brush syrup all over top and sides of cake. Immediately press pistachios onto top and sides of cake, pressing to adhere.
  • Stir powdered sugar with remaining 1 tablespoon lime juice in small bowl until smooth. Drizzle glaze over top of cake. Let stand until glaze sets, about 10 minutes. DO AHEAD: Cake can be made up to 1 day ahead. Cover with cake dome and store at room temperature.
  • Transfer cake to platter; cut into wedges and serve.

GLAZED LIME CAKE



Glazed Lime Cake image

Provided by Bon Appétit Test Kitchen

Categories     Cake     Brunch     Dessert     Bake     Quick & Easy     Lime     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 9 cake squares

Number Of Ingredients 7

3/4 cup (1 1/2 sticks) butter, room temperature
2 1/2 cups powdered sugar, divided
2 large eggs, room temperature
1/4 cup milk
1 1/3 cups self-rising flour
2 to 3 large limes
1/4 cup sugar

Steps:

  • Preheat oven to 350°F. Butter and flour 8-inch square baking pan. Using electric mixer, cream butter and 11/2 cups powdered sugar in large bowl. Beat in eggs 1 at a time. Beat in milk, then flour. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted into center comes out clean, about 35 minutes.
  • Meanwhile, finely grate enough lime peel to measure 1 tablespoon. Halve limes; squeeze enough juice to measure 1/4 cup. Mix peel, juice, and 1/4 cup sugar in small bowl. Set lime syrup aside.
  • Using skewer, poke holes all over baked cake. Spoon half of lime syrup (about 3 tablespoons) over hot cake. Cool.
  • Whisk 1 cup powdered sugar into remaining lime syrup; drizzle over cake. Let stand 1 hour. Cut cake into squares.

KEY LIME POUND CAKE WITH GLAZE



Key Lime Pound Cake with Glaze image

This is a variation of the recipe that was in the April 2011 Southern Living magazine. It is a very moist cake with a delicate Key lime taste--not too overpowering. The basic pound cake recipe is from my grandmother, who was well known for her pound cakes!

Provided by kp1971us

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h5m

Yield 12

Number Of Ingredients 14

3 cups white sugar
1 cup unsalted butter, softened
½ cup shortening
3 cups cake flour, sifted
½ teaspoon baking powder
⅛ teaspoon salt
6 large eggs
1 cup heavy cream
¼ cup Key lime juice
1 teaspoon lime zest
1 teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons Key lime juice
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper.
  • Beat white sugar, butter, and shortening together with an electric mixer on medium speed until creamy.
  • Sift cake flour, baking powder, and salt together. Add flour mixture, eggs, and cream alternately to the butter mixture, beginning and ending with the flour mixture. Beat on low speed just until blended. Stir in Key lime juice, lime zest, and vanilla extract. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes. Cool in the pan on a wire rack for 15 minutes; remove cake from the pan to cool completely.
  • While cake cools, combine powdered sugar, Key lime juice, and vanilla extract in a bowl. Immediately brush glaze over the top and sides of the cake.

Nutrition Facts : Calories 682.8 calories, Carbohydrate 89.9 g, Cholesterol 160.8 mg, Fat 34 g, Fiber 0.7 g, Protein 6.7 g, SaturatedFat 17.2 g, Sodium 90.2 mg, Sugar 60.7 g

GLAZED CHOCOLATE CAKE WITH SPRINKLES



Glazed Chocolate Cake with Sprinkles image

Provided by Lillian Chou

Categories     Cake     Mixer     Chocolate     Egg     Dessert     Bake     Christmas     Valentine's Day     Kid-Friendly     Anniversary     Christmas Eve     Engagement Party     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes1 (9-inch) cake

Number Of Ingredients 18

For cake:
1 cup all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup packed light brown sugar
2 large eggs at room temperature 30 minutes
1 teaspoon pure vanilla extract
1 cup whole milk
For glaze:
1/4 cup heavy cream
3 1/2 oz bittersweet chocolate (not more than 60% cacao if marked), finely chopped
2 teaspoons light corn syrup
Colorful confectionary sprinkles and/or nonpareils
Equipment:
a 9- by 2-inch round cake pan

Steps:

  • Make cake:
  • Preheat oven to 350°F with rack in middle. Butter bottom and side of pan, then line bottom with a round of parchment.
  • Sift together flour, cocoa powder, baking soda, baking powder, and salt into a bowl.
  • Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to medium-low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture (batter will appear curdled).
  • Transfer batter to cake pan and smooth top. Bake until cake begins to pull away from side of pan and a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool cake in pan 5 minutes, then invert onto a rack and cool completely, about 1 hour.
  • Make glaze while cake cools:
  • Bring cream to a simmer in a small heavy saucepan over medium heat, then pour over chocolate in a bowl and let stand 1 minute. Gently whisk until smooth, then stir in corn syrup. Cool completely, gently stirring occasionally, about 30 minutes (glaze will thicken).
  • Carefully peel off parchment from cake. Pour glaze onto center of cake and spread to edges with a spatula. Decorate with sprinkles and/or nonpareils.

LOW-FAT LIME CAKE



Low-Fat Lime Cake image

Categories     Cake     Citrus     Dessert     Bake     Picnic     Low Fat     Kentucky Derby     Backyard BBQ     Lime     Fall     Birthday     Shower     Party     Bon Appétit

Yield Serves 12

Number Of Ingredients 12

Nonstick vegetable oil spray
1 3/4 cups all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 tablespoons vegetable oil
2 tablespoons (1/4 stick) unsalted butter, room temperature
4 large egg whites
2 tablespoons fresh lime juice
1 tablespoon grated lime peel
1 teaspoon vanilla extract
2/3 cup low-fat buttermilk

Steps:

  • Preheat oven to 350°F .Lightly spray 8 1/2 x 4 1/2 x 2-inch loaf pan with vegetable oil spray. Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar, vegetable oil and butter in large bowl until well blended. Add egg whites 1 at a time, beating to blend after each addition. Beat in lime juice, grated lime peel and vanilla extract. Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients and beating just until combined after each addition. Transfer cake batter to prepared pan.
  • Bake until top of cake is golden brown and tester inserted into center comes out clean, about 55 minutes. Transfer pan to rack. Cool cake in pan on rack 20 minutes. Turn cake out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic; store at room temperature.) Cut into slices.

KEY LIME POUND CAKE (WITH KEY LIME GLAZE)



KEY LIME POUND CAKE (WITH KEY LIME GLAZE) image

Categories     Cake     Citrus     Dessert

Number Of Ingredients 14

Cake
1 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup milk
1/2 cup Key Lime Juice
1 1/2 teaspoon vanilla extract
Glaze
1/4 cup white sugar
1/4 cup butter
3 tablespoons Key Lime Juice

Steps:

  • Cake: Preheat oven to 325. Grease and flour 10-inch tube pan. Mix together the flour and baking powder. Cream together butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in key lime juice and vanilla extract. Pour batter into prepared pan. Bake in a preheated oven for 90 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan 10 minutes. Turn it out onto wire rack. While warm, prick top of cake with toothpick. Pour Key Lime Glaze over warm cake. Cool completely. Key Lime Glaze In small saucepan, combine sugar, butter and key lime juice. Bring to boil. Continue to boil, stirring constantly, for 1 minute. Remove from heat.

KEY LIME BUNDT CAKE



Key Lime Bundt Cake image

This is a take on Key Lime Cake III, but after some experimenting, I find this recipe is moister, more flavorful, and easier to make.

Provided by SockMuncle

Categories     Bundt Cake From a Mix

Time 2h30m

Yield 14

Number Of Ingredients 12

1 (15.25 ounce) package lemon cake mix
½ (8 ounce) package cream cheese, softened
1 (3 ounce) package lime-flavored gelatin mix
¾ cup limeade
⅓ cup vegetable oil
4 large eggs
½ medium lime, zested and juiced
½ cup unsalted butter, softened
1 (8 ounce) package cream cheese, softened
4 ½ cups powdered sugar
4 ½ tablespoons Key lime juice
3 tablespoons graham cracker crumbs, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt® pan.
  • Combine cake mix, cream cheese, gelatin mix, limeade, vegetable oil, eggs, lime zest, and lime juice for cake in a mixing bowl; mix until smooth and well combined. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Remove from the oven and let cool to room temperature, 30 minutes to 1 hour.
  • Beat butter and cream cheese for glaze in a bowl with an electric mixer until light and fluffy. Add powdered sugar and Key lime juice and mix until well combined.
  • Turn the pan over and remove the cooled cake onto a serving plate. Pour glaze over the cake and garnish with crushed graham crackers and more lime zest.
  • Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 526.9 calories, Carbohydrate 70.8 g, Cholesterol 105.3 mg, Fat 25.5 g, Fiber 0.4 g, Protein 6.2 g, SaturatedFat 12.1 g, Sodium 351.3 mg

COCONUT POUND CAKE WITH LIME GLAZE



Coconut Pound Cake with Lime Glaze image

This pound cake is the best! Oven temps will vary, so if the cake is not done after 1 hour and 20 minutes, continue baking in 5-minute intervals. Use fresh, not bottled, lime juice for the glaze. -Jo McFarland, Sterling, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 17

1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
3 cups sugar
6 large eggs, room temperature
2 teaspoons coconut extract
1 teaspoon vanilla extract
1/8 teaspoon almond extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sweetened shredded coconut
GLAZE:
1/2 cup sugar
1/4 cup lime juice
1 teaspoon grated lime zest
1 teaspoon coconut extract
Toasted sweetened shredded coconut, optional

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut., Transfer batter to prepared pan. Bake 75-85 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely., In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.

Nutrition Facts : Calories 547 calories, Fat 28g fat (18g saturated fat), Cholesterol 130mg cholesterol, Sodium 328mg sodium, Carbohydrate 69g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.

GLAZED LEMON BREAD



Glazed Lemon Bread image

Categories     Bread     Dairy     Egg     Breakfast     Brunch     Bake     Lemon     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1 2/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
2 teaspoons (packed) grated lemon peel
1/2 cup whole milk
1/4 cup fresh lemon juice

Steps:

  • Preheat oven to 350°F. Lightly butter 8 1/2x4 1/2x2 1/2-inch loaf pan. Stir flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Add grated lemon peel. Mix in dry ingredients alternately with milk. Pour batter into prepared loaf pan. Bake until tester inserted into center of bread comes out clean, about 1 hour.
  • Meanwhile, combine remaining 1/2 cup sugar and fresh lemon juice in small heavy saucepan and stir over low heat until sugar dissolves.
  • Transfer lemon bread to rack. Gradually spoon lemon glaze over hot bread, adding more as glaze is absorbed. Cool lemon bread completely in pan on rack. (Can be prepared 1 day ahead. Turn bread out onto rack. Cover with plastic wrap and let stand at room temperature.)

GLAZED LIME CAKE



GLAZED LIME CAKE image

Number Of Ingredients 7

3/4 cup (1 1/2 sticks) butter, room temperature
2 1/2 cups powdered sugar, divided
2 large eggs, room temperature
1/4 cup milk
1 1/3 cups self-rising flour
2 to 3 large limes
1/4 cup sugar

Steps:

  • Note: This cake has no salt or leavening. That's because self rising flour has all the stuff you need. Preheat oven to 350°F. Butter and flour 8-inch square baking pan. Using electric mixer, cream butter and 11/2 cups powdered sugar in large bowl. Beat in eggs 1 at a time. Beat in milk, then flour. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted into center comes out clean, about 35 minutes. Meanwhile, finely grate enough lime peel to measure 1 tablespoon. Halve limes; squeeze enough juice to measure 1/4 cup. Mix peel, juice, and 1/4 cup sugar in small bowl. Set lime syrup aside. Using skewer, poke holes all over baked cake. Spoon half of lime syrup (about 3 tablespoons) over hot cake. Cool. Whisk 1 cup powdered sugar into remaining lime syrup; drizzle over cake. Let stand 1 hour. Cut cake into squares.

POMEGRANATE SHEET CAKE WITH LIME GLAZE



Pomegranate Sheet Cake with Lime Glaze image

A homespun look meets exotic flavor.

Provided by Marlena Spieler

Yield Makes 12 servings

Number Of Ingredients 13

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, room temperature
2 large eggs
3/4 cup pomegranate juice, divided
4 teaspoons grated lime peel, divided
1/2 cup plain Greek-style yogurt*
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2/3 cup pomegranate seeds
2 tablespoons thinly sliced mint leaves

Steps:

  • Preheat oven to 350°F. Butter and flour 13x9x2-inch cake pan. Sift together flour, baking powder, and salt in medium bowl. Beat sugar and butter in large bowl until well blended, 1 minute. Using electric mixer, add eggs 1 at a time, beating well after each addition. Beat in 1/2 cup pomegranate juice and 2 teaspoons lime peel (mixture may appear curdled). Beat flour mixture into batter just until blended. Stir in yogurt.
  • Spread batter in pan. Bake until tester inserted into center of cake comes out clean, about 25 minutes. Let cake cool 15 minutes. Meanwhile, sift powdered sugar into medium bowl; whisk in 1/4 cup pomegranate juice, vanilla, and 1 teaspoon lime peel. Using fork, poke holes in top of warm cake, spacing 1 inch apart. Pour glaze over cake and spread evenly. Cool completely. Sprinkle pomegranate seeds, mint, and 1 teaspoon lime peel over cake before serving.
  • A thick yogurt sold at some supermarkets, specialty foods stores, and Greek markets.

LEMON-LIME POUND CAKE



Lemon-Lime Pound Cake image

Provided by Gertrude Burnom

Categories     Cake     Mixer     Citrus     Egg     Dessert     Bake     Kid-Friendly     Lemon     Lime     Bon Appétit     Louisiana     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
3 cups all purpose flour
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
3 cups sugar
5 large eggs
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons grated lime peel
3/4 cup plus 2 tablespoons (about) lemon-lime soda (such as 7UP)
1 1/4 cups powdered sugar

Steps:

  • Preheat oven to 325°F. Spray 12-cup Bundt pan with nonstick spray. Whisk flour and salt in bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs, 1 at a time; then beat in 1 teaspoon each lemon peel and lime peel. Beat in flour mixture in 4 additions alternately with 3/4 cup lemon-lime soda in 3 additions. Transfer batter to prepared pan.
  • Bake cake until golden on top and tester inserted near center comes out clean, about 1 hour 15 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack and cool completely. Combine powdered sugar and remaining 1/2 teaspoon each lemon peel and lime peel in bowl. Whisk in enough of remaining 2 tablespoons soda to form thick smooth icing. Drizzle icing over cake.

LIME MOUSSE CAKE



Lime Mousse Cake image

Categories     Cake     Food Processor     Mixer     Chocolate     Dessert     Mother's Day     Cream Cheese     Lime     Summer     Birthday     Shower     Chill     Party     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 to 14 servings

Number Of Ingredients 12

Crust
2 cups ground gingersnap cookies (about 38 cookies)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Filling
6 tablespoons Key lime juice or fresh lime juice
1 envelope unflavored gelatin
2 1/2 cups chilled whipping cream
9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons grated lime peel

Steps:

  • For crust:
  • Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
  • For filling:
  • Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve.

LIME GLAZE FOR POUND CAKE OR FRUIT



Lime Glaze for Pound Cake or Fruit image

A rich, tangy glaze that is great over pound cake, as a dressing for a fresh fruit salad or drizzled over grilled fruit. We served it with cake and grilled pineapple--delish!!

Provided by Kathy

Categories     Sauces

Time 15m

Yield 3/4 c., 4-6 serving(s)

Number Of Ingredients 4

1/2 cup fresh lime juice
1 lime, zest of
1/2 cup white balsamic vinegar
1/3 cup sugar

Steps:

  • Mix all ingredients together in a sauce pan and simmer on the stove for a few minutes or until reduced and thickened slightly.
  • Cool to room temperature.
  • Serve over cake or fruit.

Nutrition Facts : Calories 72.1, Sodium 0.6, Carbohydrate 19.2, Fiber 0.1, Sugar 17.1, Protein 0.1

LIME GLAZE



Lime Glaze image

The winner of Top Chef Chicago made this glaze to go over a ricotta pound cake. I put it over my own pound cake recipe and served it with grilled pineapple. It was wonderful. After tasting it, I think it would be a great glaze to go over fresh fruit.

Provided by Kathy

Categories     Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 4

1/2 cup fresh lime juice
2 limes, zest of
1/2 cup white balsamic vinegar
1/3 cup sugar

Steps:

  • Combine all ingredients in a small sauce pan.
  • Boil to make a reduction.
  • Let cool to room temperature.
  • Serve over pound cake or fruit.

Nutrition Facts : Calories 48.1, Sodium 0.4, Carbohydrate 12.8, Fiber 0.1, Sugar 11.4, Protein 0.1

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