KEY LIME CAKE III
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
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
KEY LIME CAKE II
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
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
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.
KEY LIME CAKE
My family loves key lime cake and they are so delicious and sweet and tasty. I make them for our home. They loves sweets.
Provided by Lisa Johnson
Categories Cakes
Time 55m
Number Of Ingredients 11
Steps:
- 1. Grease and floured on three 8-inch round cake pans. Mix all ingredients and put in prepared round cake pans. Bake at 350 F. for 25 minutes. Remove from pans and put on a wire rack and let it cool completely. Cream Cheese Frosting: Mix all ingredients and spread on cooled cake.
KEY LIME CAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.
- In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.
- For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.
- For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.
KEY LIME POKE CAKE
Bring the great flavor of key lime pie to a wonderful white cake. It's refreshing and fantastic!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 15
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
- In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
- Spread frosting over cake; sprinkle with lime peel. Garnish as desired. Store loosely covered in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 54 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 40 g, TransFat 1 1/2 g
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KEY LIME CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
Total Time 3 hrs 45 mins
- Prepare the Curd: Place egg yolks in a small heatproof bowl. Bring sugar and lime juice to a boil in a heavy nonaluminum 3 1/2-quart saucepan over medium-high. Remove from heat. Gradually whisk about one fourth of the hot juice mixture into egg yolks. Add egg yolk mixture to remaining hot juice mixture in saucepan, whisking constantly until well combined. Cook mixture over medium, whisking constantly, until thickened to pudding-like consistency, 6 to 8 minutes. Add butter cubes in 6 additions, whisking constantly after each addition until butter melts and mixture is well combined. Remove from heat. Pour mixture through a fine mesh strainer into a bowl. Place plastic wrap directly on surface of mixture to prevent a film from forming. Chill at least 3 hours or up to 24 hours.
- While Curd chills, prepare the Cake Layers: Preheat oven to 350°F. Grease (with shortening) and flour 3 (8-inch) round cake pans; set aside. Beat sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until fluffy, 3 to 5 minutes. Gradually add egg whites, one third at a time, beating well on low speed after each addition. Whisk together flour, baking powder, and salt in a separate bowl. Gradually add flour mixture to butter mixture alternately with water, beginning and ending with flour mixture, beating on low speed until just incorporated. Stir in lime zest and vanilla. (Batter will appear broken.) Pour batter evenly into prepared cake pans. Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, 18 to 21 minutes. Cool in pans on wire racks 10 minutes. Invert cakes onto wire racks, and let cool completely, about 1 hour.
- Prepare the Frosting: Beat butter with an electric mixer on medium speed until smooth, about 1 minute. Gradually add powdered sugar, lime juice, vanilla, and salt, beating until smooth, about 2 minutes. Increase speed to medium-high; beat until light and fluffy, about 1 minute. Spoon Frosting into a large piping bag with a tip cut off (about 1/2 inch).
- Assemble the Cake: Place 1 Cake Layer on a serving plate or a cake stand. Pipe Frosting in a ring (about 1/4-inch high) around top outer edge of layer. Spread one third of the Curd (about 1/2 cup) inside Frosting ring. Top with second Cake Layer; repeat Frosting piping and Curd spreading. Top with third Cake Layer; repeat Frosting piping and Curd spreading. Spread remaining Frosting around sides of cake, reserving about 1/2 cup in piping bag. Pipe reserved Frosting into a ring of 1/2-inch dots around top of cake. Garnish cake with lime zest.
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