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.

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.

LIME BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 9-10 cup bundt cake pan, then set aside.
• In a medium bowl, sift together the flour, baking powder, and salt. In a separate large bowl, whisk together sour cream, sugar, eggs, lime zest, oil and vanilla paste.
• Add the flour mixture to the egg mixture, stirring until combined, then pour cake batter into the prepared bundt cake pan.
• Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• Once baked, remove from the oven and let the cake cool for about 5 minutes, then put a plate or serving dish on the top of the bundt cake pan and flip the cake onto the serving plate.
• In a large bowl, add the powdered sugar, lime juice, vanilla extract and lime extract. Whisk well to combine, adding a bit more lime juice or powdered sugar if necessary to reach your desired consistency.
• Drizzle the glaze over the cake and let it set up before slicing to serve with a dollop of whipped cream and some fresh raspberries. Enjoy!

TRIPLE LIME BUNDT CAKE

Steps:

• To make the cake: In a mixer set with the paddle attachment, beat the butter over medium speed until soft and creamy, about 5 minutes. Add the granulated sugar and continue to beat until well mixed and creamy, another 2 to 3 minutes. Beat in the egg yolks, add the lime zest and continue to beat until fully incorporated, another 2 minutes or so. Reduce the speed to low, and gently add the all-purpose flour, salt and baking powder. Continue to beat for another couple minutes. The batter should be completely homogeneous and feel a bit dense and heavy.
• Transfer the batter to a large mixing bowl. Rinse the bowl of the mixer well and change the paddle attachment to the whisk attachment. Beat the egg whites on medium-high speed, until they hold stiff peaks, about 4 to 5 minutes. Slowly, incorporate a bit of the whipped-up egg whites into the heavy batter. Repeat with the rest of the egg whites, folding them gently but persistently, until the batter is completely incorporated and seems lighter and puffier. Don't overmix, or you will remove the puff effect from the beaten egg whites.
• Preheat the oven to 350 degrees F. Butter the sides and bottom of a 14-cup bundt pan and lightly coat with all-purpose flour. Shake out any extra flour. Pour the batter into the prepared mold and bake in the oven about 1 hour and 10 minutes, or until the cake is golden brown on top, seems beautifully puffed up and a toothpick comes out moist but not wet. Remove from the oven. Let cool for at least 10 minutes.
• To make the lime syrup: Combine the lime juice with the granulated sugar in a small saucepan and heat over medium heat for a couple minutes, just until the sugar has dissolved.
• Run the tip of a knife around the edges of the cake. Place an inverted platter or board on top of the bundt pan. Invert to release the cake. With a toothpick or wooden skewer, poke holes all over its surface, going as deep as the toothpick will go--I poke at least 100 times! Pour half the lime syrup evenly over the cake. Let it absorb for a few minutes. Pour over the rest of the syrup and let it sit for a few minutes, while you make the glaze.
• To make the lime glaze: In a small mixing bowl, using a small whisk or fork, combine the lime juice with the vanilla and confectioners' sugar until thoroughly mixed. With a tablespoon, add half the glaze, one tablespoon at a time, over the cake, slowly so it absorbs and coats the cake. Wait a few minutes and add the rest of the glaze. Let some of the extra glaze slide down the sides, as it will give it a pretty glazed look. Grate some fresh lime zest over the top.
• If there is any leftover, cover so it will remain moist -- it usually becomes more moist after a day or two.

KEY LIME BUNDT CAKE

Steps:

• For the Streusel: Preheat oven to 325°F. Pulse graham crackers in a food processor until fine (you should have 1 heaping cup); transfer to a large bowl and whisk in flour, salt, and cinnamon. Add brown sugar; whisk to combine. Using your fingers, work in butter until mixture is evenly moistened (you should have 3 1/4 cups). Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. Sprinkle 1 cup streusel evenly into bottom of pan.
• For the Cake: Beat butter with granulated sugar, baking powder, salt, baking soda, and lime zest on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, to combine. Beat in flour in three additions, alternating with milk and then lime juice, beginning and ending with flour.
• Dollop half of batter over streusel in prepared pan. Sprinkle with 1 cup streusel; top with remaining batter. Spread with a spatula to cover streusel. Gather remaining streusel in your hands and press into large clumps before sprinkling over top to cover.
• Bake until a wooden skewer inserted in center comes out clean, 45 to 50 minutes. Remove cake from oven (leaving oven on) and let cool in pan on a wire rack 10 minutes. Turn out of pan onto a small baking sheet or pan large enough to hold cake; let cool 10 minutes.
• For the Syrup: Meanwhile, combine lime juice and granulated sugar in a small saucepan. Bring to a boil, stirring, until sugar has dissolved, then continue cooking until thickened slightly, 1 minute. Brush cake all over with syrup, continuing to brush until all of syrup is used and absorbed. Return cake to oven and bake just until syrup is set, 5 minutes.
• For the Glaze: Meanwhile, whisk together confectioners' sugar and lime juice. Immediately after removing cake from oven, use a large spatula to transfer it to rack. Let stand 5 minutes, then brush all over with glaze, dabbing top so as not to displace streusel. Let cool completely before serving. Cake can be stored at room temperature, loosely tented with foil, up to 3 days.

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.

GLAZED HOMEMADE LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine butter, sugar, and eggs in a mixing bowl. Beat using an electric mixer until batter is light and fluffy, about 2 minutes. Gradually beat in flour, baking powder, lemon zest, and vanilla extract. Pour cake batter into the prepared dish.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
• Remove from the oven and let cake cool thoroughly, about 30 minutes.
• Combine confectioners' sugar and lemon juice for glaze in a bowl; mix until smooth. Carefully spread over cooled cake.

LIME GLAZE

Steps:

• Sift confectioners' sugar into a medium bowl. Add lime juice; stir until smooth. Stir in lime zest. Use glaze immediately.