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.
LIME ANGEL FOOD CAKE
For my husband's family reunion, I took a store-bought angel food cake and turned it into this special dessert with a lovely lime cream frosting topped with toasted coconut. It went over big! -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In the top of a double boiler, beat eggs and yolks. Stir in 1/2 cup sugar, lime juice and zest. Cook over simmering water while gradually whisking in butter. Cook and stir until mixture is thickened and reaches 160°. Strain; refrigerate until completely cool., In a small bowl, beat cream and vanilla until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture. , Split cake horizontally into three layers. Place bottom layer on a serving plate. Spread with 2/3 cup lime mixture. Repeat. Place top layer on cake. Frost top and sides with remaining lime mixture. Sprinkle with coconut. Refrigerate for at least 30 minutes before slicing.
Nutrition Facts :
KEY LIME POUND CAKE
Make and share this Key Lime Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325°.
- Beat butter and shortening at medium speed in an electric stand mixer until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, one at a time, beating just until blended after each addition.
- In a bowl, stir together flour, baking powder, and salt.
- Add to butter mixture alternately with milk, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition.
- Stir in vanilla, lime zest, and lime juice.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a pick comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
- Glaze-whisk together the powdered sugar, lime juice, and vanilla until smooth; immediately brush over top and sides of cake.
- Cool completely (1 hour); garnish if desired.
Nutrition Facts : Calories 609.5, Fat 27.3, SaturatedFat 13.2, Cholesterol 136.5, Sodium 221.4, Carbohydrate 85.7, Fiber 0.9, Sugar 60.1, Protein 7.2
KEY LIME POUND CAKE
Make and share this Key Lime Pound Cake recipe from Food.com.
Provided by troyh
Categories Dessert
Time 1h35m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees (F).
- In a large bowl, using an electric mixer, cream together the sugar and butter.
- Beat until light and fluffy.
- Add key lime juice, lime rind and vanilla.
- Add one egg at a time, mixing well after each addition.
- Mix in sour cream.
- Sift in flour and baking soda.
- Mix to blend thoroughly.
- Spoon batter into a greased 10" Bundt pan or tube pan.
- Bake for 60-65 minutes, or until a skewer inserted into the center comes out clean.
- Cool on a wire rack for 15-20 minutes before turning cake out of pan.
- Meanwhile, make the glaze by combining confectioners' sugar and key lime juice.
- Mix until smooth.
- Pour glaze over warm cake.
- Let cool completely before serving.
Nutrition Facts : Calories 400.3, Fat 18.5, SaturatedFat 10.9, Cholesterol 120.7, Sodium 221.8, Carbohydrate 54.7, Fiber 0.6, Sugar 38.5, Protein 5
KEY LIME COOKIE CAKE
An old family recipe and a very simple Mexican dessert. It consists of ordinary vanilla cookies and a sweet and simple lime cream. As a personal note, this dessert is much better chilled and goes great with any hot drink.
Provided by Chris
Categories Cake Recipes
Time 2h15m
Yield 12
Number Of Ingredients 4
Steps:
- Pour condensed milk, lime juice, and lime zest into a blender and blend until rich and creamy.
- Arrange a layer of cookies to cover the bottom of a 9x13-inch glass baking dish. Pour 1/4 of the lime cream over the cookies. Repeat layers to use up all cookies and cream.
- Cover and refrigerate for 5 to 6 hours, or if you prefer a more chilled dessert, place in the freezer for 2 hours before serving.
Nutrition Facts : Calories 163.3 calories, Carbohydrate 27 g, Cholesterol 11.1 mg, Fat 5.1 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 2.4 g, Sodium 77.8 mg
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