KEY LIME BUNDT CAKE
This Bundt cake takes its flavor cues from Key lime pie and fuses it with the best part of a coffee cake: the streusel, of course! The cinnamon-scented nubbins get scattered in the pan, layered in the middle, and sprinkled on top before baking. As for the lime, a full cup of juice flavors the batter, the syrup that infuses the cake, and makes an appearance in the sweet and tart glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 4h
Yield Serves 16 to 20
Number Of Ingredients 19
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 BUNDT CAKE
This is a take on Key Lime Cake III, but after some experimenting, I find this recipe is moister, more flavorful, and easier to make.
Provided by SockMuncle
Categories Bundt Cake From a Mix
Time 2h30m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt® pan.
- Combine cake mix, cream cheese, gelatin mix, limeade, vegetable oil, eggs, lime zest, and lime juice for cake in a mixing bowl; mix until smooth and well combined. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Remove from the oven and let cool to room temperature, 30 minutes to 1 hour.
- Beat butter and cream cheese for glaze in a bowl with an electric mixer until light and fluffy. Add powdered sugar and Key lime juice and mix until well combined.
- Turn the pan over and remove the cooled cake onto a serving plate. Pour glaze over the cake and garnish with crushed graham crackers and more lime zest.
- Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 526.9 calories, Carbohydrate 70.8 g, Cholesterol 105.3 mg, Fat 25.5 g, Fiber 0.4 g, Protein 6.2 g, SaturatedFat 12.1 g, Sodium 351.3 mg
KEY LIME CAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 18
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.
TRIPLE LIME BUNDT CAKE
Provided by Food Network
Categories dessert
Time 2h10m
Yield 16 to 18 servings
Number Of Ingredients 12
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 POUND CAKE
Make and share this Key Lime Pound Cake recipe from Food.com.
Provided by troyh
Categories Dessert
Time 1h35m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees (F).
- In a large bowl, using an electric mixer, cream together the sugar and butter.
- Beat until light and fluffy.
- Add key lime juice, lime rind and vanilla.
- Add one egg at a time, mixing well after each addition.
- Mix in sour cream.
- Sift in flour and baking soda.
- Mix to blend thoroughly.
- Spoon batter into a greased 10" Bundt pan or tube pan.
- Bake for 60-65 minutes, or until a skewer inserted into the center comes out clean.
- Cool on a wire rack for 15-20 minutes before turning cake out of pan.
- Meanwhile, make the glaze by combining confectioners' sugar and key lime juice.
- Mix until smooth.
- Pour glaze over warm cake.
- Let cool completely before serving.
Nutrition Facts : Calories 400.3, Fat 18.5, SaturatedFat 10.9, Cholesterol 120.7, Sodium 221.8, Carbohydrate 54.7, Fiber 0.6, Sugar 38.5, Protein 5
LEMON KEY LIME CAKE
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
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
KEY LIME CAKE
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
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.
KEY LIME CAKE II
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
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 RUM CAKE
I found this recipe on another website when I had a craving for something lime. I tweaked it enough to add it here to Zaar. This is a delicious and refreshing dessert, especially during th Spring and Summer. The glaze will add more of a lime flavor, but you can just sift powdered sugar on top to garnish and either way it will be delicious. When I made this cake, I used bottled lime juice and I didn't have any fresh limes on hand, so I left out the lime zest and it was fine without it, although I am sure the lime zest would add more zing!
Provided by LDSMom128
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl, combine the flour, baking powder, and the salt. Stir well.
- Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs, one at a time, and mix thoroughly well. Add alternately the flour and the milk, ending with the milk. Add the lime juice, lime zest, the rum and vanilla extracts. Mix well, using a spatula. Pour the batter into a well greased and floured baking pan, cake pan, bundt pan, or tube pan.
- Bake at 375 for about 45-55 minutes. Allow the cake to cool for at least an hour.
- To make the glaze, using the stove and a medium sauce pan, melt the butter and sugar together. Stir well until melted. Add the lime juice, zest, and the extracts. Pour the warm glaze over the cake. You may also add sifted powdered sugar, or omit the glaze and garnish with just the powdered sugar. Enjoy!
Nutrition Facts : Calories 834.1, Fat 45, SaturatedFat 27.2, Cholesterol 243.2, Sodium 453.2, Carbohydrate 97.2, Fiber 1.3, Sugar 58.6, Protein 10.3
LUSCIOUS GLAZED KEY LIME CAKE
Adapted from Forida Keys Treasures, this is a treasure for sure! You may replace 1/2 cup of the oil with 1/2 cup applesauce to reduce the fat!
Provided by Sharon123
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 13
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!
Nutrition Facts : Calories 6057, Fat 322.1, SaturatedFat 58.2, Cholesterol 917.4, Sodium 5359.3, Carbohydrate 764.7, Fiber 6.3, Sugar 463.1, Protein 48.8
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