Key Lime-Lemon Cake
- 1 (18-ounce) package lemon cake mix
- 1 (3-ounce) package lemon instant pudding mix
- 4 large eggs
- 1 cup vegetable oil
- ¾ cup water
- ¼ cup key lime juice
Key Lime Glaze
- 2 cups powdered sugar
- 1/3 cup key lime juice
- 2 tablespoons water
- 3 tablespoons butter softened
- Sliced limes and strawberries
Preheat the oven to 350 degrees. Grease and flour a 10-inch Bundt pan. In a large bowl, combine the cake mix, pudding, eggs, oil, water, and lime juice. Beat at medium speed for 2 minutes with an electric mixer. Spoon the batter into a prepared pan. Bake 55 minutes to 1 hour, or until a cake tester inserted in the centre comes out clean. Cool in the pan for 20 minutes. Remove to a cake plate before glazing.
Combine the powdered sugar, lime juice, water, and butter in a medium mixing bowl and beat until smooth. Drizzle over the warm cake. Garnish with limes and strawberries.
Makes 16 Servings
Tried and tested in the THASC kitchen.
Note; We used frozen strawberries and had some left over so we also filled the middle with strawberries. Personally if I was to do this cake again I would possibly use less water in the glaze to make it less thin and runny, but even so it went down a treat with our eager tasters!