Key Lime Cake

Since it is summer....it's key lime time! I love key lime anything & everything! Tonight I used my best cupcake recipe and came up with a fabulous dense cake with a key lime glaze.
One of the best baking pans I ever purchased is a stoneware bundt pan from Pampered Chef. It bakes the best cakes even & moist.

 

 

 

 

 

 

 

 

Here is the recipe:

Ingredients:

1 (18.25 ounce) box white cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1  cup water

1/3 cup key lime juice Nellie & Joe's
2 Tablespoons vegetable or canola oil
1 teaspoon almond extract
1 cup sour cream
4 large eggs
1/2 cup sweetened shredded coconut ( optional ...I love coconut)
 

Glaze:

powdered sugar

1-2 T key lime juice

1/4 tsp. almond extract

2 T. half & half

~blueberries & strawberries mixed to serve on top

~whipping cream

Directions:

1. Preheat oven to 325°F.
2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with mixer for 2 minutes, or until well blended.
3.   Fill Bundt pan. Bake about 55 minutes or longer, until toothpick inserted in center comes out clean. Mine took 55 minutes.

 

4. Mix powdered sugar, extract, cream & lime juice until the consistency of heavy cream. ( add more sugar if too thin, cream if too thick) When cake is completely cool drizzle over top. Dust top with powdered sugar.

 

 Mix 1/2 c blueberries ( I used frozen) with 1/2 c fresh sliced strawberries. Serve on top of cake.

 

This cake is so moist & yummy!

 

 

 

 

 

 

Enjoy!

Make it a Great Day...Bake!

xo,

Pamela