You know that I love lemon and have shared lots of Lovely Lemon recipes with you. Well, it only stands to reason that if I love lemon that I would also love lime! And I do!
Today’s recipe is a yummy, easy dessert for lime fans! It is moist and tart. We had it, along with that yummy Almond Cake, for Cali’s graduation party last week. Our neighbor Rod was invited and anytime Rod is invited to a party at our house you will find Key Lime Cake – he loves it and we love him! (Actually my mom made it for me because I was running out of time!)
I have also served this for dessert at a church dinner. We just added a raspberry sauce – it was yummy and it looked pretty too!
Key Lime Cake
10″ bundt pan, greased and floured
1 package lemon cake mix
1 4 oz. pkg. lemon instant pudding
1 cup vegetable oil
3/4 cup water
1/4 cup key lime juice (I used Nellie & Joe’s Famous Key West Lime Juice)
Combine the cake mix and pudding mix, add the eggs, vegetable oil, water and key lime juice and beat at medium speed for 2 minutes.
Spoon the batter into the prepared bundt pan. Bake at 350 degrees for 50-60 minutes or until pick comes out clean.
Cool in pan for 25 minutes. Then invert onto a wire rack. Return the cake to the pan and pierce with a wooden pick.
2 cups powdered sugar
1/3 cup key lime juice
2 Tbsp. water
2 Tbsp. melted butter
Powdered sugar to dust cake
Combine powdered sugar, key lime juice, water and melted butter and beat until smooth. Drizzle over the warm pierced cake and let stand until completely cool. Invert onto a serving plate and dust with additional powdered sugar. garnish with raspberries or strawberries.
Note: The cake in the picture actually has a powdered sugar icing drizzle that my mom added instead of powdered sugar