Glazed Lime Cake Recipe Epicuriouscom

LIME GLAZE

Steps:

• Combine all ingredients in a small sauce pan.
• Boil to make a reduction.
• Let cool to room temperature.
• Serve over pound cake or fruit.

LUSCIOUS LIME CHEESECAKE

Steps:

• Preheat oven to 300 degrees. Reserve 1/2 cup dry cake mix. In large bowl, combine remaining cake mix, 1 egg, and oil. Mix well (mixture will be crumbly). Press evenly in bottom and 1 1/2 inches up sides of greased 13 × 9-inch pan. In same bowl, beat cheese until fluffy. Beat in condensed milk until smooth. Add remaining eggs and reserved cake mix and beat 1 minute at medium speed. Stir in lime zest, lime juice, and vanilla. Pour into prepared crust. Bake for 50 to 55 minutes or until center is firm. Cool to room temperature. Chill thoroughly. Spread Cool Whip over top. Cut into squares to serve. Garnish with lime slices.

POMEGRANATE SHEET CAKE WITH LIME GLAZE

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch cake pan. Sift together flour, baking powder, and salt in medium bowl. Beat sugar and butter in large bowl until well blended, 1 minute. Using electric mixer, add eggs 1 at a time, beating well after each addition. Beat in 1/2 cup pomegranate juice and 2 teaspoons lime peel (mixture may appear curdled). Beat flour mixture into batter just until blended. Stir in yogurt.
• Spread batter in pan. Bake until tester inserted into center of cake comes out clean, about 25 minutes. Let cake cool 15 minutes. Meanwhile, sift powdered sugar into medium bowl; whisk in 1/4 cup pomegranate juice, vanilla, and 1 teaspoon lime peel. Using fork, poke holes in top of warm cake, spacing 1 inch apart. Pour glaze over cake and spread evenly. Cool completely. Sprinkle pomegranate seeds, mint, and 1 teaspoon lime peel over cake before serving.
• A thick yogurt sold at some supermarkets, specialty foods stores, and Greek markets.

LIME GLAZE FOR POUND CAKE OR FRUIT

Steps:

• Mix all ingredients together in a sauce pan and simmer on the stove for a few minutes or until reduced and thickened slightly.
• Cool to room temperature.
• Serve over cake or fruit.

GLAZED LEMON CAKES

Steps:

• Preheat the oven to 350°F. Butter and flour a 6-cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and lemon zest and juice. Set aside.
• With an electric mixer, cream the butter and granulated sugar until light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in three batches, alternating with two additions of the buttermilk mixture.
• Divide evenly among the muffin cups. Bake until a toothpick inserted in the center of a cake comes out clean, 20 to 25 minutes. Cool for 10 minutes in tin, then cool completely on a wire rack.
• Set the rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with the remaining 2 tablespoons lemon juice until smooth. Pour over the cakes, spreading to the edges with a small knife. Let set for 30 minutes before serving.

LUSCIOUS GLAZED KEY LIME CAKE

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!

LIME ANGEL FOOD CAKE WITH LIME GLAZE AND PISTACHIOS

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.