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Lemon supreme cake
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| Hands-On Time: 2 hours and 15 minutes Servings: Makes 12 to 16 servings. Rating: 23 Discussions Brownies Muffins & Loaves Cakes Frosting & Glazes Cookies & Bars Specialty Desserts | |
| Cupcakes | |
| Cheesecake - Storing You can keep cheesecake for up to three days if covered and refrigerated. You don't need luck to bake our cool, creamy, refreshing Leprechaun Key Lime Cake. There's a splash of lemon-lime in every bite thanks to Duncan Hines Lemon Supreme Cake Mix, lemon pudding, lime slices and Key lime juice. PRINT EMAIL SHARE SAVE RATE Cake: 1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix | |
| 1 (3.4 oz) pkg | lemon instant pudding and pie filling |
| 4 large | eggs |
| 1/2 cup | vegetable oil |
| 3/4 cup | water |
| 1/4 cup | Key lime juice |
| Glaze: | |
| 2 cups | confectioners' sugar |
| 1/3 cup | Key lime juice |
| 2 tbsp | water |
| 2 tbsp | butter, melted |
| margarine, alternative | |
| Garnish: | |
| additional confectioners' sugar | |
| lime slices | |
| fresh strawberry slices | |
Preheat oven to 350°F. Grease and flour 10-inch Bundt or tube pan.
For cake, combine cake mix, pudding mix, eggs, oil, 3/4 cup water and 1/4 cup Key lime juice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Remove cake from pan onto cooling rack. Return cake to pan. Poke holes in top of warm cake with toothpick or long-tined fork.
For glaze, combine 2 cups confectioner's sugar, 1/3 cup Key lime juice, 2 tablespoons water and melted butter in medium bowl. Pour slowly over top of warm cake. Cool completely. Invert onto serving plate. Dust with additional confectioner's sugar. Garnish with lime slices and strawberry slices, if desired
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js_cakes (2 discussions) on Jun 3, 2011 at 02:20 PM
This is a grat cake! I let the glaze sit in the cake overnight before taking out of the pan. Just be sure to loosen the cake before pour in the glaze over it and then loosen again before flipping it over on the plate! Everyone loves it...except some of the kids its a little too sour for them...although those with milk and butter allergies thinks it's the greatest!!
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bethoover@aol.com (1 discussion) on Feb 20, 2011 at 02:32 PM
WOW! Absolutely delicious! I've made this cake twice in one week, once for a family who loved it and today for a church fellowship. There was none left. People were eating the crumbs! Two changes . . . I used regular lime juice and added six drops of green food coloring. This cake is perfect for a St. Patrick's Day dessert or any other time for that matter. I didn't glaze the cake. It was perfect as is. Also, the bundt pan works better than the tube pan. You end up with a more eye-appealing cake. This recipe is a keeper!
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tgwilson (1 discussion) on Dec 9, 2010 at 11:57 PM
This cake came out wonderful. My taste testers said it is welcoming to the pallet! The only thing that I ded differently was add green food color and added cream cheese to the icing. Wonderful!!!!!
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angshtulman (1 discussion) on Nov 17, 2010 at 01:30 PM
WOW! I made this is last night and it is AMAZING! I did make a few changes though. Instead of lemon cake i used yellow. instead of 3/4 water i used 1/2 cup and substituted 1/4 more lime juice cause of the yellow cake. I also used white icing and added about 1/4 cup cream cheese and a little less than 1/4 cup key lime juice. icing was unbelievable!
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Comment by: lilass (no discussions) on Jan 30, 2011 at 10:12 AM
Did you use the glaze and also the icing?
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julebaby16 (1 discussion) on Sep 20, 2010 at 02:28 PM
This came out awesome. The only change I made was using freshly squeezed lime juice
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grammy70 (1 discussion) on Sep 13, 2010 at 05:23 PM
I'm not the one they rave about whose food is brought to an event. This cake has changed all of that! I haven't had such raves about anything I've ever made - for my daughter-in-law's belated birthday. I didn't even get to taste it!! Now I have to have all of these ingredients on hand as the requests start rolling in. I heard it was a total "RAVE"!!!
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mizklwms (2 discussions) on Jul 2, 2010 at 10:00 PM
After reading ALL of the "RAVE REVIEWS" posted about this cake, I had to stop what I was doing and make it!!!! Unfortunately, I didn't have the key limes or the key lime juice, so I used what I had on hand (Real Lime Juice) and had to add a little more than a 1/4 C. to the batter, but it turned out DELISH!!!! While the cake is cooling and still a little hot, I took some (store bought non-alcoholic) Margarita Mix and brushed the outside of the cake with it to create a more moist cake (similar to a simple syrup) so as it sets out in my covered cake pan, it will maintain its moistness. The tartness of the lime juice coupled with the brushing of Margarita Mix was PERFECT and REFRESHING!!!! Everyone in the house LUV's this new cake, and I will be making in now on a regular basis!!!! This was prefect timing for this cake as it is 92 degrees!!!!
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shirley b (8 discussions) on Jul 1, 2010 at 04:22 PM
I love this cake, except I make it in a layer cake and frost with lemon frosting. It's so good especially this time of year.
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Coffeebean7 (1 discussion) on May 14, 2010 at 07:51 AM
I made this in March, right after I saw the receipe. Ordinarily, I prefer to make a cake from scratch, but this one sounded so good. It's easy, delicious and refreshing - perfect for summer. The key lime juice gives a tart punch in the mouth. I would not recommend substituting regular lime juice. Make it and keep it in the refrigerator for a cool, tart slice of summer cake! I highly recommend this recipe.
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belinda87 (1 discussion) on Mar 21, 2010 at 09:45 PM
I made this cake for my mothers birthday and it was a huge success!! I topped with cake with slices of strawberries, lime zest and powered sugar. My entire family begged for more. I will definitely be making it again.
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Sortilegio (1 discussion) on Mar 17, 2010 at 04:05 PM
This was such a treat! What a refreshing and delicious recipe...it was the perfect dessert to end a meal - and - I can't wait to make it again!
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B.Goddess (1 discussion) on Mar 13, 2010 at 06:23 PM
This cake is very similar to a Bundt cake I make with fresh lemon juice instead of the key lime juice. I've been reading the reviews and hope to help clear up some of the confusion some reviewers seem to have concerning the instructions. The reason for removing the cake from the pan after 25min. cooling and returning it immediately to the pan is if you skipped this step and tried to remove the cake AFTER the glaze was poured and the cake was completely cooled,the cake would stick and break. The reason for keeping the cake in the pan after the glaze is poured is to contain the glaze around the cake while it is being absorbed. Hint: If fresh key limes are available,adding a teaspoon or two(depending how strong of a flavor you want)of the key lime zest will add some punch to the key lime flavor.
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VernaB (1 discussion) on Mar 11, 2010 at 09:38 AM
This was delicious! In step 3 you cool the cake for 25 min in the pan, remove from pan (so it will come out easily, I think) and immediately put back in the pan. You are pouring the glaze on the WARM cake so the glaze will penetrate better. I know the picture shows glaze on top of the inverted cake, but the directions say to apply the glaze to the cake top while in the pan, and invert on a platter when cool, and sprinkle with powdered sugar to serve. That is what I did, but I think next time I'll make double the glaze and pour half on the warm cake in the pan and the other half over the inverted cooled cake.
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