Lemon Key Lime Cake Recipes

KEY LIME CAKE II

Key Lime Cake II image

Lemon Bundt® cake gets a tropical twist thanks to the addition of Key lime juice and lemon pudding mix to the batter.

Provided by Kaye Frickhoeffer

Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake

Time 1h10m

Yield 24

Number Of Ingredients 8

Ingredients

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
¾ cup water
½ cup vegetable oil
4 eggs
5 tablespoons key lime juice
1 ½ cups confectioners' sugar
3 tablespoons key lime juice

Steps:

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 stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 28 g, Cholesterol 36.5 mg, Fat 8 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 220.6 mg, Sugar 17.2 g

LEMON KEY LIME CAKE

Lemon Key Lime Cake image

This is so moist and delicious. You can add a few drops of green food coloring to the batter, if desired. Outside of cake will brown and inside will be a beautiful green color. Enjoy!

Provided by Marie

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 package lemon cake mix
1 (3 ounce) package instant lemon pudding
1/4 cup key lime juice
4 eggs
1 cup oil
3/4 cup water
2 cups powdered sugar, sifted
1/3 cup key lime juice
2 tablespoons butter, melted

Steps:

Mix all cake ingredients well.
Bake in a greased and floured bundt cake pan for about 35 to 45 minutes or until tests done with a toothpick.
Ovens vary so start testing at around 30 minutes.
While cake is cooling on a rack in the pan, make glaze by combining all ingredients.
Poke holes in the cake (still in the pan), then pour glaze over.
Let sit in the pan until glaze is absorbed, then turn out onto a plate.

Nutrition Facts : Calories 498.5, Fat 26.9, SaturatedFat 4.9, Cholesterol 76.5, Sodium 419.7, Carbohydrate 62, Fiber 0.5, Sugar 38.8, Protein 4.1

KEY LIME CAKE III

Key Lime Cake III image

This is a very moist cake. Very easy to make. If you like key lime, you will love this cake.

Provided by Judy

Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake

Yield 30

Number Of Ingredients 9

Ingredients

1 (18.25 ounce) package lemon cake mix
1 ⅓ cups vegetable oil
4 eggs
1 (3 ounce) package lime flavored Jell-O® mix
¾ cup orange juice
½ cup butter
1 (8 ounce) package cream cheese
3 tablespoons fresh lime juice
4 cups confectioners' sugar

Steps:

Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.
To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.

Nutrition Facts : Calories 297.3 calories, Carbohydrate 32 g, Cholesterol 45.6 mg, Fat 18.2 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 5.8 g, Sodium 189.5 mg, Sugar 26.2 g

LEMON-LIME MAGIC CAKE

Lemon-Lime Magic Cake image

A citrusy lemon-lime filling is poured over white cake batter so the filling becomes the bottom layer and the cake layer rises to the top. It's magic and delicious!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 5h25m

Yield 18

Number Of Ingredients 12

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
4 eggs, slightly beaten
1 1/2 cups sugar
1 tablespoon finely grated lemon peel
1 tablespoon finely grated lime peel
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 container (8 oz) Cool Whip frozen whipped topping, thawed
Additional finely grated lemon and lime peels, if desired

Steps:

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 75 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 29 g, TransFat 0 g

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