Lemon Key Lime Cake Recipes

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KEY LIME CAKE II



Key Lime Cake II image

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

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
¾ cup water
½ cup vegetable oil
4 eggs
5 tablespoons key lime juice
1 ½ cups confectioners' sugar
3 tablespoons key lime juice

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 CAKE III



Key Lime Cake III image

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

1 (18.25 ounce) package lemon cake mix
1 ⅓ cups vegetable oil
4 eggs
1 (3 ounce) package lime flavored Jell-O® mix
¾ cup orange juice
½ cup butter
1 (8 ounce) package cream cheese
3 tablespoons fresh lime juice
4 cups confectioners' sugar

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

LEMON KEY LIME CAKE



Lemon Key Lime Cake image

This is so moist and delicious. You can add a few drops of green food coloring to the batter, if desired. Outside of cake will brown and inside will be a beautiful green color. Enjoy!

Provided by Marie

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

1 package lemon cake mix
1 (3 ounce) package instant lemon pudding
1/4 cup key lime juice
4 eggs
1 cup oil
3/4 cup water
2 cups powdered sugar, sifted
1/3 cup key lime juice
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 498.5, Fat 26.9, SaturatedFat 4.9, Cholesterol 76.5, Sodium 419.7, Carbohydrate 62, Fiber 0.5, Sugar 38.8, Protein 4.1

LEMON-LIME POUND CAKE



Lemon-Lime Pound Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h45m

Yield 16 servings

Number Of Ingredients 18

3 cups granulated sugar
3 sticks (12 ounces) unsalted butter
5 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1 cup lemon-lime soda, such as 7-Up
1 tablespoon lemon zest
1 tablespoon lime zest
Nonstick baking spray, for spraying pan
2 cups powdered sugar, sifted
1 tablespoon lemon zest, dried for at least 30 minutes, plus more for sprinkling
1 tablespoon lemon juice
1 tablespoon lime zest, dried for at least 30 minutes, plus more for sprinkling
1 tablespoon lime juice
1/4 teaspoon salt
1 cup heavy cream
1 teaspoon granulated sugar
Blackberries, for serving

Steps:

  • For the cake: Preheat the oven to 325 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the lemon-lime soda and mix until combined. Add the lemon and lime zests and mix. Scrape the bowl and mix again.
  • Thoroughly spray a Bundt pan with nonstick baking spray. Add large spoonfuls of batter to the pan until filled, then even out the surface. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn't be wet with batter either). Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool.
  • For the glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable; add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving.
  • Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Slice the cake and serve with the whipped cream and berries!

KEY LIME CAKE



Key Lime Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 18

Butter, for greasing pan
Flour, for dusting pan
One 3-ounce package lime flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
5 large eggs, slightly beaten
1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
1/2 cup confectioners' sugar
1/2 cup (1 stick butter), room temperature
One 8-ounce package cream cheese, room temperature
One 1-pound box confectioners' sugar

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 CAKE



Key Lime Cake image

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.

Provided by NoSpringChicken

Categories     Dessert

Time 50m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 350°.
  • Spray bundt pan with cooking spray.
  • 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.
  • Pour batter into prepared bundt pan; bake in preheated oven as directed on box.
  • Cool cake in pan for ten minutes, remove from pan.
  • When cool, drizzle with glaze.
  • For Glaze: combine powdered sugar and 1/4 cup Key Lime juice in mixer bowl; blend thoroughly.

LEMON-LIME MAGIC CAKE



Lemon-Lime Magic Cake image

A citrusy lemon-lime filling is poured over white cake batter so the filling becomes the bottom layer and the cake layer rises to the top. It's magic and delicious!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h25m

Yield 18

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
4 eggs, slightly beaten
1 1/2 cups sugar
1 tablespoon finely grated lemon peel
1 tablespoon finely grated lime peel
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 container (8 oz) Cool Whip frozen whipped topping, thawed
Additional finely grated lemon and lime peels, if desired

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
  • In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 75 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 29 g, TransFat 0 g

LEMON-LIME CHECKERBOARD CAKE



Lemon-Lime Checkerboard Cake image

Put a citrus spin on the iconic British Battenberg cake with our photo-worthy Lemon-Lime Checkerboard Cake. It's deceptively easy to make, but just as delicious as it looks.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 10

Number Of Ingredients 15

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
4 oz cream cheese (from 8-oz package), softened
3/4 cup water
1/4 cup lemon juice
2 eggs
2 teaspoons grated lime zest
1/4 teaspoon Betty Crocker™ Green Gel Food Color
2 teaspoons grated lemon zest
1/4 teaspoon Betty Crocker™ Yellow Gel Food Color
1/2 cup lemon curd
4 oz cream cheese (from 8-oz package), softened
2 tablespoons butter, softened
1 1/3 cups powdered sugar
1 teaspoon lemon juice
Grated zest of lemon and lime, for garnish

Steps:

  • Heat oven to 350°F. Grease two 9x5-inch loaf pans with shortening; lightly flour.
  • In large bowl, beat cake mix, 4 oz cream cheese, the water, 1/4 cup lemon juice and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour half the batter (2 cups) in another medium bowl.
  • To one half of the batter, add lime zest and green gel food color. Mix until combined. Add lemon zest and yellow gel food color to remaining half of batter. Mix until combined. Pour green batter into one loaf pan and yellow batter into other loaf pan.
  • Bake 22 to 27 minutes or until toothpick inserted in center of each cake comes out clean. Cool in pans on cooling rack 10 minutes; run metal spatula around edges of each loaf to loosen. Remove from pans to cooling rack. Cool completely, about 1 hour.
  • Using serrated knife, cut rounded tops off each cake, so they're level. Trim 1/4 inch off all 4 sides (leave bottoms uncut). On serving platter, set one cake on top of the other, top sides up, and line them up as much as possible. Make one cut down middle of cakes, lengthwise, making 4 long strips. Switch position of two of the strips to alternate colors in two layers, making sure top sides remain up.
  • Gently remove both strips from top layer. To help bottom strips stick together, spread 2 tablespoons lemon curd between the two bottom layer strips, and gently press together. Then spread 1/4 cup lemon curd on top of the bottom layer. Spread remaining 2 tablespoons lemon curd between the two strips of the top layer, and gently press them together. Place on top of bottom layer so the strips create a checkerboard pattern, if looking at them from either short end.
  • In medium bowl, beat 4 oz cream cheese and the butter with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy. Add powdered sugar and 1 teaspoon lemon juice; mix on low speed 30 seconds. Increase speed to medium; beat 1 to 2 minutes or until smooth and fluffy.
  • Spread icing over cake, using spatula to completely coat top and sides. Garnish with grated lemon and lime zests. Refrigerate 2 hours before serving.

Nutrition Facts : Calories 370, Carbohydrate 59 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Slice, Sodium 390 mg, Sugar 41 g, TransFat 0 g

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