Preheat oven to 350\u00b0.
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.
d flour a 9x13-inch baking dish.
Mix cake mix and
olks one at a time, and add the key lime zest.
Sift
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.
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 poke holes in cakes while in pans and pour key lime juice over layers.
To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Add lime zest if desired. Mix well and ice cakes.
You can substitute ingredients for a lighter cake and it still turns out well.
cake pans.
In large bowl, beat butter, sugar, and lime zest
undt or tube pan.
For cake, combine cake mix, pudding mix, eggs
In a large mixing bowl, combine cake mix, pudding mix, eggs, water, lime juice and oil. Stir and mix to blend, then beat well. Pour batter into a greased 13 x 9 baking pan. Bake in a 350\u00b0 oven for 35 minutes. Let cake cool, then drizzle on glaze.
Mix and bake at 350\u00b0 for 35 minutes in a 13 x 9 x 2-inch pan. While still warm, drizzle with 1/2 cup Key lime juice and 2 cups powdered sugar.
Mix together and drizzle over cake.
Preheat oven to 350 degrees F (175 degrees C). Place mini graham cracker crusts onto a baking sheet.
In a bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and Key lime zest until smooth. Pour the filling into the graham cracker crusts, filling to the top.
Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. To serve, garnish each mini pie with a Key lime slice and a dollop of whipped cream topping.
egrees C). Grease and flour a 10 inch tube pan. Mix
make the dough. In a large bowl, use an electric
e eggs, one at a time, beating for 15 seconds between additions
Simple syrup: In a small saucepan, combine 1 cup sugar with 1 cup water and bring to a boil. Simmer until the sugar is dissolved about 3 minutes. Store in a closed container in refrigerator.
Rim of Glass: Line the rim of a martini glass with honey and dip into graham cracker crumbs, coating the rim with crumbs.
Martini: Combine vanilla vodka, fresh key lime juice, simple syrup, half and half and ice in a martini shaker. Shake well until very cold. Strain into martini glass. Garnish with cinnamon stick and lime wedge.
d baking powder together in a mixing bowl.
Cream
o 325\u00b0.
Spray a 9 x 13-inch baking
In a mixing bowl, soak the gelatin
>With a citrus zester or fine grater, zest the lime and
n the eggs one at a time. Beat in the flour
egrees C). Grease and flour a 10 inch tube pan.