Luscious Glazed Key Lime Cake Food

KEY LIME POUND CAKE WITH GLAZE

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.

LUSCIOUS KEY LIME CAKE W/ CAKE MIX RECIPE - (4.3/5)

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

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!

KEY LIME CAKE

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 POUND CAKE

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.

GLAZED LIME CAKE

Steps:

• Preheat oven to 350°F. Butter and flour 8-inch square baking pan. Using electric mixer, cream butter and 11/2 cups powdered sugar in large bowl. Beat in eggs 1 at a time. Beat in milk, then flour. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted into center comes out clean, about 35 minutes.
• Meanwhile, finely grate enough lime peel to measure 1 tablespoon. Halve limes; squeeze enough juice to measure 1/4 cup. Mix peel, 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. Let stand 1 hour. Cut cake into squares.

KEY LARGO KEY LIME POUND CAKE WITH KEY LIME GLAZE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, beat 1 cup of butter, shortening and 2 cups of sugar until light and fluffy. Beat in the eggs, one at a time, blending each one thoroughly. Combine the flour and baking powder, stir into the batter alternating with the milk, vanilla and 1/2 cup of key lime juice. Pour into the prepared pan and smooth the top.
• Bake in the preheated oven until a knife inserted into the crown of the cake comes out clean, about 90 minutes.
• While the cake is baking, make the glaze in a small bowl. Stir together 1/4 cup sugar, 1/4 cup butter and key lime juice. When the cake is done, invert it onto a wire rack while still warm, but not straight out of the oven. Poke several times with a skewer or toothpick. Pour the glaze over the warm cake allowing it to seep into the holes. Allow the cake to cool completely before serving.

LEMON KEY LIME CAKE

Steps:

• Mix all cake ingredients well.
• Bake in a greased and floured bundt cake pan for about 35 to 45 minutes or until tests done with a toothpick.
• Ovens vary so start testing at around 30 minutes.
• While cake is cooling on a rack in the pan, make glaze by combining all ingredients.
• Poke holes in the cake (still in the pan), then pour glaze over.
• Let sit in the pan until glaze is absorbed, then turn out onto a plate.

KEY LIME POUND CAKE

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.

KEY LIME CAKE (THREE LAYERS)

Steps:

• Preheat the oven to 350 degrees.
• Grease and flour three 9-Inch round cake pans.
• In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder and baking soda. Stir to mix well.
• Add the eggs, oil, orange juice, lemon juice and vanilla.
• Divide the batter evenly among the three pans and bake for 35-40 minutes.
• Test for doneness by lightly touching the tops of the layers or inserting a toothpick.
• Cool the layers in the pans for 5 minutes then turn them out onto racks.
• While the layers are still hot mix the lime juice and 1/2 cup confectioners' sugar and pour it over the layers on the racks.
• You can pierce the layers with a fork to allow the glaze to soak in better.
• Allow the layers to cool completely as you prepare the icing.
• For the icing Cream the butter and cream cheese.
• Beat in the confectioners' sugar until the mixture is smooth and easy to spread.
• Spread the icing between the layers and on the top and sides of the cake.