Key Lime – Lemon Cake

Key-Lime-Lemon cake
Key Limes – Who can resist!  Another great American cake for the 4th July.


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!

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