KEY LIME POUND CAKE

Most people might not think about making a Key Lime Pound Cake this time of the year. Guess it is good I'm not like most people. I know a number of volunteers at the thrift shop and my friend Fran who are also glad. 

I love just about anything Key Lime any time of the year. I know Key Lime Pie is probably what you usually think about though not a pound cake. This pound cake was so easy and was in Anne Byrne's cookbook, The Cake Mix Doctor Returns! 

Click here for a printable version of just the recipe.




KEY LIME POUND CAKE

1        package plain yellow, vanilla, or white cake mix (No pudding in the mix)
1        package (4-serving size) vanilla instant pudding mix
1/2     cup key lime juice
1/2     cup water
1/2     cup sweetened condensed milk
1        stick (1/2 cup) butter, at room temperature
1        teaspoon vanilla extract
4        large eggs

1        cup powdered sugar, sifted
1-1/2  tablespoons key lime juice

Preheat oven to 350 degrees F. lightly mist a 12 - cup Bundt pan with nonstick cooking spray, then lightly dust it with flour. Shake out any excess flour.

Place the cake mix, pudding mix, lime juice, water, condensed milk, butter, vanilla, and eggs in a large mixing bowl.

With the mixer on low(stir), mix ingredients for 30 seconds. Scrape the sides of the bowl and

then increase the speed to medium and beat 1-1/2 more minutes. Scrape the sides of the bowl again.

Pour batter into cake pan and smooth out the top.

Bake in the center of the oven for 47 to 52 minutes until cake is golden brown and springs back when lightly pressed with fingers.

Cool cake in pan on wire rack for 10 to 15 minutes.

Run a sharp knife around the edges of cake and

remove cake from pan by placing another wire rack over pan and flipping it.

Prepare the glaze by whisking the powdered sugar and lime juice together in a small bowl.

Stir til smooth.

Transfer the cake onto serving plate and

spoon the glaze over the warm cake.