KEY LIME POUND CAKE
This Key lime pound cake was inspired from a basic pound cake recipe that I like to play around with. It's now the only cake requested at every gathering. The unfrosted cake freezes well. -Pat Stewart, Canton, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lime zest, vanilla and lime juice. Add flour alternately with milk, beating well after each addition. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack to cool completely. For frosting, in a large bowl, beat cream cheese, butter, lime zest and lime juice until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, garnish with lime slices and additional zest.
Nutrition Facts : Calories 575 calories, Fat 36g fat (22g saturated fat), Cholesterol 161mg cholesterol, Sodium 306mg sodium, Carbohydrate 57g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.
LUSCIOUS KEY LIME CAKE W/ CAKE MIX RECIPE - (4.3/5)
Provided by Renna
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350°F. Grease and flour 10-inch Bundt® or tube pan. 2. For cake, combine cake mix, pudding mix, eggs, oil, water and 1/4 cup Key lime juice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Pour into pan. 3. Bake at 350°F for 50 to 60 minutes, or until toothpick inserted into center comes out clean. Cool in pan 25 minutes. Remove cake from pan onto cooling rack. Return cake to pan. Poke holes in top of warm cake with toothpick or long-tined fork. 4. For glaze, combine 2 cups confectioners' sugar, 1/3 cup key lime juice, water and melted butter in medium bowl. Pour slowly over top of warm cake. Cool completely. Invert onto serving plate. Dust with additional confectioners' sugar. Garnish with lime slices and strawberry slices, if desired.
LUSCIOUS GLAZED KEY LIME CAKE
Adapted from Forida Keys Treasures, this is a treasure for sure! You may replace 1/2 cup of the oil with 1/2 cup applesauce to reduce the fat!
Provided by Sharon123
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
- For cake:.
- Combine cake mix, pudding mix, eggs, oil, water and 1/4 cup fresh lime juice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Pour into pan.
- Bake at 350 degrees F for 50-60 minutes, or until wooden pick inserted into center comes out clean. Cool in pan 25 minutes.
- Remove cake from pan onto wire rack, to loosen. Return cake to pan. Poke holes in top of warm cake with wooden pick or long-tined fork.
- For glaze:.
- Combine 2 cups confectioners' sugar, fresh lime juice, water and melted butter in medium bowl.
- Pour slowly over top of warm cake. Cool completely.
- Invert cake onto serving plate. Dust with additional confections sugar.
- Garnish with lime slices and strawberry slices, if desired.
- Enjoy!
Nutrition Facts : Calories 6057, Fat 322.1, SaturatedFat 58.2, Cholesterol 917.4, Sodium 5359.3, Carbohydrate 764.7, Fiber 6.3, Sugar 463.1, Protein 48.8
KEY LIME POUND CAKE WITH GLAZE
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
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
KEY LIME RUM CAKE RECIPE BY TASTY
This rum and citrus-infused cake will be your new favorite dessert! Bake the cake, brush it liberally with a buttery rum soak, then drizzle it all over with an easy-to-make glaze packed with key lime juice and zest. Sweet, tart, and boozy, all in one bite!
Provided by Nichi Hoskins
Categories Desserts
Time 9h35m
Yield 10 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 325°F (170°C). Grease a 10-12-cup bundt pan with nonstick spray. Dust the inside of the pan with flour and turn the pan to coat evenly, then shake out any excess.
- Make the rum cake: In a large bowl, mix together the flour, sugar, pudding mix, baking powder, salt, butter, and canola oil with an electric hand mixer on medium speed until mixture is well incorporated and looks sandy.
- With the mixer running on low speed, add the milk and eggs and beat until the batter is smooth. Scrape down the sides of the bowl with a spatula as needed.
- Add the rum, vanilla, lime juice, and lime zest and stir with a rubber spatula to incorporate.
- Pour the batter into prepared bundt pan, then smooth the top with a spatula.
- Bake the cake for 45-55 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool slightly in the pan.
- Make the rum soak: In a medium saucepan, combine the butter, sugar, water, salt, and rum. Bring to a boil over high heat, then reduce the heat to low and simmer for 5-10 minutes, until the syrup thickens slightly. Transfer the syrup to a medium bowl and stir in the vanilla and lime juice.
- Use a long skewer to poke holes all over the cake. Pour about ¼ cup (60 ML) of the syrup over the cake . Allow the syrup to soak in (this may take 1-2 minutes), then continue pouring over the remaining syrup, ¼ cup at a time.
- Cover the pan loosely with plastic wrap and let the cake sit overnight at room temperature.
- When ready to serve, loosen the edges of the cake with a butter knife and invert onto a wire rack set inside a rimmed baking sheet. If the cake doesn't release easily, place it in a 350°F oven for about 10 minutes to soften the syrup.
- Make the key lime glaze: In a small bowl, whisk together the powdered sugar, lime juice, and lime zest until combined.
- Pour the glaze over the top of the cake.
- Transfer the cake to a platter, then slice and serve. Leftover cake can be wrapped in plastic wrap and stored at room temperature for 3-4 days.
- Enjoy!
Nutrition Facts : Calories 666 calories, Carbohydrate 76 grams, Fat 32 grams, Fiber 1 gram, Protein 6 grams, Sugar 50 grams
KEY LIME CAKE
Subtle yet distinctive, the difference between Key Lime juice and regular lime juice comes through in this delicious cake. Because of its pale green color, this cake resembles a lemon cake...unless you add a few drops of green food color to the cake or glaze! The recipe came from a local paper years ago. My mile high altitude requires a longer cooking time, so you may have to adjust the timing on this.
Provided by NoSpringChicken
Categories Dessert
Time 50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Spray bundt pan with cooking spray.
- Combine cake mix, lemon pudding, eggs, water, lime juice and oil; beat two minutes at medium speed of an electric mixer, stirring down sides occasionally.
- Pour batter into prepared bundt pan; bake in preheated oven as directed on box.
- Cool cake in pan for ten minutes, remove from pan.
- When cool, drizzle with glaze.
- For Glaze: combine powdered sugar and 1/4 cup Key Lime juice in mixer bowl; blend thoroughly.
More about "luscious glazed key lime cake recipes"
TRISHA YEARWOOD KEY LIME CAKE - INSANELY …
From insanelygoodrecipes.com
4.5/5 (4)Total Time 1 hrCategory Desserts, RecipesCalories 297 per serving
KEY LIME CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Cuisine AmericanTotal Time 1 hr 52 minsCategory Dessert, CakeCalories 622 per serving
KEY LIME CAKE (A DOCTORED CAKE MIX RECIPE) …
From mycakeschool.com
RASPBERRY GLAZED KEY LIME CAKE
From lemonsforlulu.com
RECIPE: LUSCIOUS KEY LIME CAKE | DUNCAN …
From duncanhines.ca
KEY LIME LOAF WITH KEY LIME GLAZE - AN ALLI …
From anallievent.com
KEY LIME CAKE RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
DESSERT - HOW TO MAKE A KEY LIME CAKE RECIPES
From tfrecipes.net
KEY LIME CHEESECAKE RECIPE - HOW TO MAKE KEY LIME CHEESECAKE …
From delish.com
LIME POUND CAKE W/ LIME GLAZE: SO MOIST & FLUFFY - DIVAS CAN COOK
From divascancook.com
SCRATCH MADE KEY LIME POUND CAKE RECIPE WITH KEY LIME GLAZE
From callmepmc.com
LUSCIOUS KEY LIME CAKE | RECIPE GOLDMINE RECIPES
From recipegoldmine.com
KEY LIME BUNDT CAKE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
KEY LIME POUND CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE KEY LIME CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #desserts #fruit #american #southern-united-states #dinner-party #holiday-event #cakes #dietary #low-in-something #citrus #lime #to-go #4-hours-or-less
You'll also love