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Lucy's Luscious Lemon and Key Lime Cake

in Diana's Recipe Book

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(total ratings: 2)
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Servings: 12
Garnish this lovely springtime cake with fresh strawberries and slices of lemon or lime for a pretty presentation.

For the Cake:
1 box (18.25 oz. size) Lemon Cake Mix (without pudding)
1 package (3.4 oz. size) Instant Lemon Pudding and Pie Filling Mix
4 large eggs
1/4 cup Key Lime Juice* (regular lime juice may be substituted, if needed)
1 cup water
1/3 cup vegetable oil

Garnish (optional)
Confectioners' sugar
Fresh strawberries
Lemon and Lime slices

Preheat oven to 350ºF (180ºC). Grease and flour 10-inch bundt pan or tube pan.

Combine cake mix, pudding mix, key lime juice, eggs, water, and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter into pan.

Bake at 350ºF (180ºC) for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely. When cake is cool, if desired, dust with confectioners' sugar, and garnish with strawberries and slices of lemon or lime.

Makes 12 servings.

Key Lime Juice can be found at most large supermarkets. You can usually find it in the juice aisle.

Photograph taken by Diana Baker Woodall© 2002

Source: DianasDesserts.com
Date: March 2, 2002


Reviewer: Barbara
Easy and wonderful lemon/lime taste and so light. Perfect summer time dessert.

Reviewer: reggie

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