Lime Cake????? Help! - Page 2

You are right! Like I said before I wasn't positive, hope you find what you are looking for.

I may be too late but I would suggest an "orange dreamsicle" cake but sub lime flavors for the orange. HTH

I made this one a few years ago and it turned out pretty good. I used the frosting recipe, but it also has a glaze one too. HTH!

Tropical Lime Cake
1 package lemon cake mix
1 (3 ounce) Package lime Jello
5 eggs
1 cup vegetable oil
3/4 cup fresh orange juice

Glaze
1/2 cup fresh lime juice
2 cups confectioner's sugar

Preheat oven to 350 degrees
In a large bowl, stir together the cake mix and lime jello and set aside.
In a blender - combine the eggs, oil and orange juice - blend for at least 5 Minutes,
Gradually add the blended ingredients to the dry mixture, using electric mixer, blend for at least 5 Minutes. Bake for 40 - 50 minutes depending upon the size pan you are using.
If you are using the glaze you will prick holes into cake as soon as you take from oven - pour glaze over cake.

Frosting
1/2 cup butter
1 (8oz.) Cream Cheese - blend together until creamy
3 tablespoons fresh lime juice
4 cups confectioners' sugar
Mix as you would buttercream frosting.

Here is Trisha Yearwood's Key Lime Cake recipe
A baker made it for a friend of mine's wedding last year and it was very tasty!

KEY LIME CAKE

Serves 12

1 (3-ounce) package lime-flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
5 large eggs, slightly beaten
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/2 cup lime juice (from about 25 small Key limes or 4 large regular limes)
1/2 cup confectioners' sugar

1. Preheat the oven to 350 degrees. Grease and flour three 9-inch round cake pans.

2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice and vanilla.

3. Divide the batter evenly among the three pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks.

4. While the layers are still hot, mix the lime juice and confectioners' sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.

CREAM CHEESE ICING

1/2 cup butter, room temperature
1 (8-ounce) package cream cheese, room temperature
1 (1-pound) box confectioners' sugar

1. Cream the butter and cream cheese. Beat in the confectioners' sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.

Here is a lemon/lime cake that I make ... I usually ice it with a whipped cream icing..

http://cakecentral.com/gallery/2010888

Lemon Lime Cake
1 cup sugar
1/2 cup butter
2 eggs
1 1/2 teaspoons vanilla
1 tablespoon lime zest
1 tablespoon lemon zest
1 1/2 cups flour
1 teaspoon baking powder
1/4 cup milk
3 tablespoons lemon and/or lime juice (I usually do 2 lemon/1 lime but, would flip that to get more lime punch)

Preheat oven to 350.

Cream butter, sugar, and eggs together until fluffy. Add vanilla and zest and combine until mixed.

Combine dry ingredients in a bowl. Add the dry ingredients, mixing until just combined. Add the lemon and lime juice and thoroughly mix. Once mixed, add milk and beat until combined.

Pour into an 8×8 or 9×9 square cake pan and bake for 30-35 mins at 350. Let cool completely.

Whip Cream Icing (you can add 1 tsp lime juice to make it a lime icing)
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream


Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

Here is a lemon/lime cake that I make ... I usually ice it with a whipped cream icing..

http://cakecentral.com/gallery/2010888

Lemon Lime Cake
1 cup sugar
1/2 cup butter
2 eggs
1 1/2 teaspoons vanilla
1 tablespoon lime zest
1 tablespoon lemon zest
1 1/2 cups flour
1 teaspoon baking powder
1/4 cup milk
3 tablespoons lemon and/or lime juice (I usually do 2 lemon/1 lime but, would flip that to get more lime punch)

Preheat oven to 350.

Cream butter, sugar, and eggs together until fluffy. Add vanilla and zest and combine until mixed.

Combine dry ingredients in a bowl. Add the dry ingredients, mixing until just combined. Add the lemon and lime juice and thoroughly mix. Once mixed, add milk and beat until combined.

Pour into an 8×8 or 9×9 square cake pan and bake for 30-35 mins at 350. Let cool completely.

Whip Cream Icing (you can add 1 tsp lime juice to make it a lime icing)
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream


Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

Glad everything worked out! You are a good friend ;0)