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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
1 (18 1/4 ounce) box lemon cake mix |
1 (3 1/2 ounce) box instant lemon pudding mix |
4 eggs |
1/2 cup water |
1/2 cup key lime juice (nellie's and joe's) |
key lime juice, is available in most supermarkets along with the juice |
1/2 cup canola oil or 1/2 cup vegetable oil |
2 cups sifted powdered sugar |
1/4 cup key lime juice |
Directions:
1. Preheat oven to 350°.
2. Spray bundt pan with cooking spray.
3. 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.
4. Pour batter into prepared bundt pan; bake in preheated oven as directed on box.
5. Cool cake in pan for ten minutes, remove from pan.
6. When cool, drizzle with glaze.
7. For Glaze: combine powdered sugar and 1/4 cup Key Lime juice in mixer bowl; blend thoroughly.
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