Glazed Lime Cake Squares Recipes

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.

Steps:

• Preheat oven to 350°F
• Butter and flour 8-inch square baking pan.
• Using electric mixer, cream butter and 1 1/2 cups powdered sugar in large bowl.
• Beat in eggs 1 at a time, beating well after each addition.
• Mix in milk, then flour, until combined.
• Transfer batter to prepared pan; smooth top.
• Bake cake until tester inserted into center comes out clean, about 35 minutes.
• Halve limes; squeeze enough juice to measure 1/4 cup.
• Mix zest, lime 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. Allow to cool for 1 hour before serving.
• Cut cake into squares.

Steps:

• Sift confectioners' sugar into a medium bowl. Add lime juice; stir until smooth. Stir in lime zest. Use glaze immediately.

Steps:

• In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13x9-in. dish coated with cooking spray; set aside., In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and zest. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping. , Spread over top of cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping.