Jim’s Easy Key Lime Pound Cake
Recipe Courtesy of Jim Elkins
Servings 16 Servings
Ingredients
For the Cake:
- 1 package Lemon Cake Mix
- 1 package 4-serving size Lemon Instant Pudding and Pie Filling mix
- 4 large eggs
- 1 cup vegetable oil
- ¾ cup water
- ¼ cup Key Lime juice
Glaze:
- 2 ¼ cup Confectioners powder sugar, divided
- 1/3 cup Key Lime juice
- 2 tablespoons water
- 2 tablespoons butter or margarine
Instructions
For Cake:
- Preheat oven to 350 degrees F.
- Grease and flour a 10-inch Bundt cake pan, set aside.
- In a large-size bowl, combine cake mix, pudding mix, eggs, oil, water and ¼ cup Key lime juice. Beat at medium speed with electric mixer for 2 minutes. Pour into prepared Bundt pan. Bake at 350 degrees F for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Return cake to Bundt pan. Poke holes in top of warm cake with toothpick or long-tines fork.
For Glaze:
- Combine 2 cups confectioners (powder) sugar, 1/3 cup Key lime juice, 2 tablespoons water and melted butter in medium mixing bowl. Pour slowly over top of warm cake. Cool completely. Invert onto serving plate. Dust slowly with confectioners’ sugar.
Notes
You could also make a cream cheese glaze instead of dusting the cake with powder sugar. To do this, 4-ounces cream cheese at room temperature, 2 cups powdered sugar, 2 tablespoons milk, 1 tablespoon Key lime juice and 1 teaspoon vanilla extract until smooth. Then drizzle over top of cooled cake and serve.
