Lime Glazed Cake Recipes

LIME POUND CAKE W/ FRESH LIME GLAZE

Steps:

• Preheat oven to 325 F.
• Generously grease and flour a bundt pan. Set aside.
• In a medium bowl sift together flour, salt and baking powder. Set aside.
• In a large bowl cream together shortening, butter and sugar.
• Beat in eggs one at a time until batter is fluffy.
• In a small bowl, mix together buttermilk and lime yogurt.
• Alternate adding the buttermilk yogurt mix and the dry mixture into the wet batter.
• Mix in vanilla extract, lime juice, and lime zest until well combined.
• Spoon batter into prepared pan.
• Bake for 1 hour and 15-20 minutes. (I check the center edges with a wooden skewer to make sure it is completely done)
• Let cake cool before gently removing from the pan.
• When cake has cooled completely drizzle with glaze.
• To make the glaze, mix together powdered sugar and enough lime juice to create a thick, yet pourable consistency (think Elmer's glue) Stir in lime zest.
• Serve cake garnished with lime slices, a sprinkling of lime zest, and vanilla ice cream or whipped cream.

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.

COCONUT POUND CAKE WITH LIME GLAZE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut., Transfer batter to prepared pan. Bake 75-85 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely., In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.

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!

LIME ANGEL FOOD CAKE WITH LIME GLAZE AND PISTACHIOS

Steps:

• For cake:
• Position rack in center of oven and preheat to 350°F. Sift flour, 1/2 cup superfine sugar, and salt into medium bowl; repeat sifting 3 times. Using electric mixer, beat egg whites, lime peel, and vanilla on medium speed in large bowl until frothy (mixture may turn neon green but color will change when remaining ingredients are added). Add cream of tartar; increase speed to high and beat until soft peaks form. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sprinkle 1/3 of flour mixture over whites and gently fold in until incorporated. Fold in remaining flour mixture in 2 more additions just until incorporated. Transfer to ungreased 10-inch angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan); smooth top.
• Bake cake until pale golden and tester inserted near center comes out clean, about 38 minutes. Immediately invert cake onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or metal funnel and cool cake completely.
• Using long thin knife, cut around cake sides and center tube to loosen. Lift out center tube with cake still attached; run knife between cake and bottom of pan to loosen. Invert cake onto rack, then turn cake over, rounded side up. Set rack with cake atop rimmed baking sheet.
• For lime syrup and lime glaze:
• Combine sugar and 3 tablespoons lime juice in small saucepan; stir over medium heat until sugar dissolves. Brush syrup all over top and sides of cake. Immediately press pistachios onto top and sides of cake, pressing to adhere.
• Stir powdered sugar with remaining 1 tablespoon lime juice in small bowl until smooth. Drizzle glaze over top of cake. Let stand until glaze sets, about 10 minutes. DO AHEAD: Cake can be made up to 1 day ahead. Cover with cake dome and store at room temperature.
• Transfer cake to platter; cut into wedges and serve.

LIME GLAZE FOR POUND CAKE OR FRUIT

Steps:

• Mix all ingredients together in a sauce pan and simmer on the stove for a few minutes or until reduced and thickened slightly.
• Cool to room temperature.
• Serve over cake or fruit.

LIME GLAZED CAKE

Steps:

• in a large bowl place , shortening and, sugar,lime juice, lime peel and, blend very well. In another bowl sift flour,salt, baking powder well. place flour mixture into the wet mixture and, milk blend together very well. Then in a small bowl beat egg whites until peaks are stiff. pour whites into batter fold until blended very well. pour batter into a greased 9 inch round cake spongepan.
• bake at 375.