EASY LIME CAKE
Lime lovers won't be able to get enough of this delicious lime cake! This easy cake recipe starts with a cake mix, but gets a makeover thanks to additional ingredients!
Provided by Christi Johnstone
Categories Dessert
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. HEAT oven to 350°F. Coat 12-cup bundt pan or 10-inch fluted tube pan with no-stick cooking spray. Dust with flour.
- 2. BEAT cake mix, yogurt or sour cream, oil, eggs, lime juice and lime peel in large bowl with electric mixer on low speed 1 minute or until moistened. Beat on medium speed 2 minutes. Spread evenly in prepared pan.
- 3. BAKE 40 to 44 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely.
- 4. MIX powdered sugar, melted butter, lime juice, milk and butter with a whisk in a large bowl. Once combined, spoon over bundt cake. If desired garnish with additional lime peel. Enjoy!
Nutrition Facts : Calories 290 kcal, Carbohydrate 44 g, Protein 4 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 47 mg, Sodium 269 mg, Fiber 1 g, Sugar 31 g, UnsaturatedFat 8 g, ServingSize 1 serving
EASY ICED LIME CAKE
Steps:
- Pre-heat the oven to 180°C.
- Grease and line a 23cm / 9 inch square tin.
- Place all the cake ingredients into a mixer or use a hand mixer and mix until well combined.
- Tip into the tin and spread out to the edges and level with a palette knife.
- Bake for about 35 minutes until springs back to touch or an inserted skewer comes out clean.
- Allow to cool in the tin for 5 minutes before turning onto a rack to cool.
- Make the icing by mixing in enough of the lime juice to make a pourable but not too runny icing (or it will run off the cake).
- Pour onto the cake and allow to spread.
- If you have any more limes you could decorate with some zest.
KEY LIME CAKE
This perfectly flavored lime cake topped with a creamy lime frosting is just the right combo of sweet and tart. Every bite bursts with fresh lime flavor that just feels like summertime!
Provided by Sarah Garlick
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Mix the lemon cake mix according to package directions, EXCEPT substitute half of the water with lime juice, (i.e. if you need 1 1/2 cups of water, use 3/4 cup water and 3/4 cup lime juice) and add the box of lime jello.
- Prepare your pan(s) with cooking spray, or by using our wax paper technique found above.
- Cook according to package directions.
- While cake is cooking, prepare the frosting by placing the powder sugar, premade frosting, and lime juice in a bowl. Beat until smooth.
- Once the cake has cooled, remove from pans and take off wax paper if used.
- Frost your cake, and enjoy!
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
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
COURGETTE & LIME CAKE
Use up a glut of courgettes in this loaf cake. You won't taste them - mixing them into the batter creates a tender sponge that carries the lime flavour
Provided by Samuel Goldsmith
Categories Dessert
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/ gas 4. Oil a 900g loaf tin and line with baking parchment. Combine the sugar, oil and eggs in a large bowl and mix well. Fold in the flour, baking powder and ground pistachios. Squeeze out as much moisture as you can from the grated courgette using your hands (don't worry about squeezing out every drop), then add this to the bowl along with the lime zest and half the juice, and mix to combine.
- Bake for 40-50 mins until a skewer inserted into the middle comes out clean. Check the cake after 30 mins - if it's looking too brown, cover with foil for the remaining cooking time. Leave to cool in the tin for 20 mins, then transfer to a wire rack, poke a few holes in the top using a skewer and pour over the remaining lime juice. Leave to cool completely. Once cool, will keep frozen for up to a month. Defrost fully before decorating and serving.
- For the frosting, tip the soft cheese into a bowl, sift over the icing sugar, pour in the lime juice and mix to combine. Spread this over the top of the cooled cake, then sprinkle with the chopped pistachios and lime zest. Will keep chilled in an airtight container for up to three days.
Nutrition Facts : Calories 433 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
ZINGY LIME DRIZZLE
If you fancy a change from the traditional Lemon Drizzle, this recipe is easy and fast. Try Jasmine Tea with a slice of Lime Drizzle to give a touch of Oriental.
Provided by lavenderuk
Time 1h15m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C or 160C/fan. Line tin with greaseproof paper and set aside.
- Mix the butter with sugar until creamy and slightly pale. Add the grated lime zest and eggs, one at a time and mix well.
- Stir in the flour and mix well. Pour mixture into tin and cook for 45 - 50 minutes.
- Heat sugar, lime juice and zest in moderate heat (do not boil)
- Remove cake from oven. Prick the cake with a skewer and pour the drizzle mixture onto cake. Leave cake to cool and serve.
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