Glazed Lime Cake Recipes

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GLAZED LEMON CAKE



Glazed Lemon Cake image

My mother baked this moist treat when I was a child. I loved the lemon glaze and light cake as much then as my children do now. - Missy Andrews, Rice, Washington

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 7

1 package white cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
3/4 cup canola oil
3 large eggs, room temperature
1 cup lemon-lime soda
1 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°. In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed or 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended. , Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.

Nutrition Facts : Calories 378 calories, Fat 17g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 419mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.

KEY LIME BUNDT CAKE



Key Lime Bundt Cake image

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

9 sheets graham crackers (1 sleeve from a 14.4-ounce box)
2/3 cup unbleached all-purpose flour, plus more for pan
1/2 teaspoon kosher salt
3/4 teaspoon ground cinnamon
2/3 cup packed dark-brown sugar
1 stick unsalted butter, room temperature, cut into pieces, plus more for pan
1 stick plus 6 tablespoons unsalted butter, room temperature
1 1/4 cups granulated sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons kosher salt
1/2 teaspoon baking soda
1/4 cup fresh lime or Key-lime juice, plus 1 1/2 teaspoons grated zest (from 4 to 6 limes)
3 large eggs, room temperature
2 1/2 cups cake flour (not self-rising), whisked
1/2 cup whole milk, room temperature
1/2 cup fresh lime or Key-lime juice (from 8 to 10 limes)
1/2 cup granulated sugar
1 cup confectioners' sugar, sifted
2 to 3 tablespoons fresh lime or Key-lime juice

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.

LIME POUND CAKE W/ FRESH LIME GLAZE



Lime Pound Cake w/ Fresh Lime Glaze image

Homemade glazed lime pound cake recipe that bakes up moist, dense and so soft thanks to buttermilk and lime yogurt! Perfectly sweet and tart with a bold lime glaze

Provided by Divas Can Cook

Categories     cake     Dessert     pound cake

Time 1h35m

Number Of Ingredients 16

3 cups all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup butter-flavored shortening
1 cup butter (softened)
3 cups granulated sugar
6 large eggs (room temperature)
1/2 cup buttermilk
5 oz lime flavored yogurt
2 teaspoons vanilla extract (can also use half lime extract and half vanilla extract)
1/4 cup fresh lime juice
2 teaspoons fresh lime zest
LIME GLAZE (double recipe if you want to glaze the entire cake)
1 cup powdered sugar
2-3 tablespoons fresh lime juice
1/2 teaspoon lime zest

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.

LIME ANGEL FOOD CAKE WITH LIME GLAZE AND PISTACHIOS



Lime Angel Food Cake with Lime Glaze and Pistachios image

Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.

Provided by Matt Lewis

Categories     Cake     Mixer     Egg     Dessert     Low Fat     Low Cal     Lime     Pistachio     Birthday     Family Reunion     Healthy     Low Cholesterol     Engagement Party     Party     Potluck     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 15

Cake:
1 cup cake flour
1 1/2 cups superfine sugar, divided
1/4 teaspoon salt
10 large egg whites, room temperature
2 teaspoons finely grated lime peel
1 teaspoon vanilla extract
1 teaspoon cream of tartar
Lime syrup and lime glaze:
1/2 cup sugar
4 tablespoons fresh lime juice, divided
1/2 cup unsalted raw pistachios (about 2 ounces), finely chopped in processor
1/2 cup powdered sugar
Special Equipment
10-inch-diameter angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan)

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.

GLAZED LIME CAKE



Glazed Lime Cake image

Provided by Bon Appétit Test Kitchen

Categories     Cake     Brunch     Dessert     Bake     Quick & Easy     Lime     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 9 cake squares

Number Of Ingredients 7

3/4 cup (1 1/2 sticks) butter, room temperature
2 1/2 cups powdered sugar, divided
2 large eggs, room temperature
1/4 cup milk
1 1/3 cups self-rising flour
2 to 3 large limes
1/4 cup sugar

Steps:

  • Preheat oven to 350°F. Butter and flour 8-inch square baking pan. Using electric mixer, cream butter and 11/2 cups powdered sugar in large bowl. Beat in eggs 1 at a time. Beat in milk, then flour. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted into center comes out clean, about 35 minutes.
  • Meanwhile, finely grate enough lime peel to measure 1 tablespoon. Halve limes; squeeze enough juice to measure 1/4 cup. Mix peel, juice, and 1/4 cup sugar in small bowl. Set lime syrup aside.
  • Using skewer, poke holes all over baked cake. Spoon half of lime syrup (about 3 tablespoons) over hot cake. Cool.
  • Whisk 1 cup powdered sugar into remaining lime syrup; drizzle over cake. Let stand 1 hour. Cut cake into squares.

KEY LIME POUND CAKE WITH GLAZE



Key Lime Pound Cake with Glaze image

This is a variation of the recipe that was in the April 2011 Southern Living magazine. It is a very moist cake with a delicate Key lime taste--not too overpowering. The basic pound cake recipe is from my grandmother, who was well known for her pound cakes!

Provided by kp1971us

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h5m

Yield 12

Number Of Ingredients 14

3 cups white sugar
1 cup unsalted butter, softened
½ cup shortening
3 cups cake flour, sifted
½ teaspoon baking powder
⅛ teaspoon salt
6 large eggs
1 cup heavy cream
¼ cup Key lime juice
1 teaspoon lime zest
1 teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons Key lime juice
½ teaspoon vanilla extract

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.

Nutrition Facts : Calories 682.8 calories, Carbohydrate 89.9 g, Cholesterol 160.8 mg, Fat 34 g, Fiber 0.7 g, Protein 6.7 g, SaturatedFat 17.2 g, Sodium 90.2 mg, Sugar 60.7 g

LUSCIOUS GLAZED KEY LIME CAKE



Luscious Glazed Key Lime Cake image

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

1 (18 1/4 ounce) package lemon cake mix (Duncan Hines Moist Deluxe Lemon Supreme recommended)
1 (4 ounce) package instant lemon pudding mix
4 eggs
1 cup vegetable oil
3/4 cup water
1/4 cup fresh lime juice
2 cups confectioners' sugar
1/3 cup key lime juice
2 tablespoons water
2 tablespoons butter or 2 tablespoons margarine, melted
confectioners' sugar (for garnish)
lime slice (for garnish)
fresh strawberry slices (for garnish)

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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