2 cups unsalted butter, preferably at room temperature, plus more for buttering the pan, 3 1/2 cups all-purpose flour, plus more for dusting the pan, 3 tablespoons freshly squeezed lime juice. I am eager to try this recipe. Subscribe today and receive this quick guide right to your inbox: Your email address will not be published. Amber, I make am amazing blueberry pound cake that has no baking powder in it.. yet I felt compelled here.. go figure. Don’t miss my tips below for keeping bundt cakes from sticking to the pan. amzn_assoc_linkid = "7dcfa65bb703761e3bff07cfddb020e0"; I tried your bundt cake recipe yesterday but unfortunately it didn't turn out exactly right. If the glaze is too thin, it will just run down the cake and not leave much of a glaze behind on the cake. I love bundt cakes and this looks spectacular! , Oh my, that looks so delicious! I’ll have to give it a try. Let it absorb for a few minutes. It is super yummy! You want it thick enough so that it sticks to the cake and runs down the side a little bit. Looks delicious! I realize the recipe directions were misleading with my use of the verb "cream". It really worked. Gently “bounce” the pan up and down to loosen the cake. BEAT cake mix, yogurt or sour cream, oil, eggs, lime juice and lime peel in large bowl with electric mixer on low speed 1 minute or until moistened. There’s no artificial flavorings or Jell-O packets.

Beat in the egg yolks, add the lime zest and continue to beat until fully incorporated, another 2 minutes or so. Mix until smooth.


Add With a tablespoon, add half the glaze, one tablespoon at a time, over the cake, slowly so it absorbs and coats the cake. To make the cake: In a mixer set with the paddle attachment, beat the butter over medium speed until soft and creamy, about 5 minutes. While cake is still quite warm, poke all over with holes and pour the syrup over the top.

It's a must for citrus lovers!

There is no cream included in this recipe.

Pour over the rest of the syrup and let it sit for a few minutes, while you make the glaze. Pingback: Brown Sugar Pear and Cherry Bundt Cake Recipe | Barbara Bakes. The taste of the cake was still delicious, the problem was just the texture. If all edges of the cake bounce out of the pan slightly, I know I don’t have any sticking parts. Place an inverted platter or board on top of the bundt pan. Remove from the oven. In a large bowl, beat butter until fluffy. The cake gets all of it’s lime flavor from fresh limes and lime zest.

Your email address will not be published. If the cake seems to be sticking, give it a few side-to-side wiggles.

I used key limes. Generously grease the pan with a baking spray made with flour. Reduce the speed to low, and gently add the all-purpose flour, salt and baking powder. Beat on medium speed 2 minutes. To make the lime glaze: In a small mixing bowl, using a small whisk or fork, combine the lime juice with the vanilla and confectioners' sugar until thoroughly mixed. This site uses Akismet to reduce spam. The images, tutorials and content on the36thavenue.com are protected by copyright laws.

Slowly beat in sugar. =) Guess I'll have a lot of options for his birthday in July. No one sells the key lime frosting around here. Pinning . Grate some fresh lime zest over the top. Make sure you grease every bit of the pan. This recipe ( your version) is very similar to a cake that I made up last year and just loved but I never wrote down the recipe. In a separate bowl, combine dry ingredients. Don't overmix, or you will remove the puff effect from the beaten egg whites. The batter should be completely homogeneous and feel a bit dense and heavy. It’s a must for citrus lovers! When making the glaze for the cake, the consistency is important. Lemon cakes you share are delicious and attractive. To make the lime syrup: Combine the lime juice with the granulated sugar in a small saucepan and heat over medium heat for a couple minutes, just until the sugar has dissolved. Wonderful recipe – I’ll be trying more! Perfect for summer! Meanwhile, make the syrup by heating the lime juice and sugar until sugar is completely dissolved.

Beat the egg whites on medium-high speed, until they hold stiff peaks, about 4 to 5 minutes. This bundt cake is simply delicious and for sure a family favorite. Beat them together on medium high for several minutes.

Sorry for the confusion! Slowly beat in sugar. Not sure I love the icing, but I’m not sure I don’t like it either.

I buy a new piece of equipment and it takes me so long to find the perfect recipe for it's first use. The recipe was hidden way back in the archives from 2010 and I’m so happy to re-share it with you all today, because this cake is a winner! Pour the batter into the prepared bundt pan and bake for 60-75 minutes, until a toothpick inserted into the center comes out clean. However, it should appear to be fully cooked and be "cake-y". Also, the recipe says to "add sugar and cream" but I believe this is a typo because there is no cream in your recipe. Pics are beautiful as well! the whole time I'm reading about it. This lime bundt cake is light and zesty with a rich cream cheese frosting. Love your changes.

LOL on your bundt pan purchase, I do the same thing! Add the eggs one at a time, mixing after each. Thank you for visiting with me today my friends! I am going to try the key lime bundt cake. And watch videos demonstrating recipe prep and cooking techniques. In a large bowl, beat butter until fluffy.

I can’t wait for you to try it!

Pre-heat oven to 350°F; Grease and flour bunt pan. I cooked it exactly for and hour and 15 minutes. My family loves the taste of key limes. We have more yumminess from where this cake came from! I added 1/2 tsp of salt, and 1/2 tsp of baking powder (sifted in with the flour). You just keep doing recipes that call "Scott!

Brush the glaze over the bread until completely covered and finish by dusting with more powdered sugar. Add the granulated sugar and continue to beat until well mixed and creamy, another 2 to 3 minutes.

Anyway, any suggestions that you may have to improve my results would be much appreciated! Use a 12-cup bundt pan to bake your blueberry lime pound cake.

Fold in dry ingredients into egg and butter mixture. Run the tip of a knife around the edges of the cake. This would be great for a nice Sunday brunch. To make the lemon lime glaze, combine 1 cup of powdered sugar, the water, the lemon and lime zest, the vanilla (or other) extract, and mix until the sugar has dissolved. “Baker’s Joy” and “PAM Baking” are both good options. Thanks for your quick reply! Spread … That looks and sounds so good. Invert to release the cake. For questions contact us HERE, Designed by Elegant Themes | Powered by WordPress. I only added a little over 2 tablespoons of zest to the cake. I’ve made a few key lime pies at home, but haven’t loved them as much as the one at our local restaurant. And I know what you said about the baking powder, but I really thought it needed a touch. Design by Purr. Thank you for posting. This lime bundt cake is essentially a cream cheese pound cake loaded up with three levels of lime— there’s lime zest baked right into the cake, a lime syrup poured over the cake after it comes out of the oven infuses it with even more flavor, and a lime … The yogurt addition made it so moist and added the perfect amount of extra lime flavor.