Lucy's Luscious Lemon and Key Lime Cake Recipe
Lucy's Luscious Lemon and Key Lime Cake Notes
This is a special family cake recipe we named after my husband's mother. Although my British born husband now lives here in America, his mother Lucy was born in and spent her whole life in England. It's such a pretty and tasty cake, we just had to name it after this wonderful, lovely and very "sweet" lady, my husband's mother Lucy.
This is an easy cake to make, using a boxed cake mix and instant lemon pudding and pie filling mix.
This cake is moist and delicious, and one your whole family will enjoy.
Garnish this lovely spring or summertime cake with fresh strawberries and slices of lemon or lime for a pretty presentation.
- 1 box (18.25 oz. size) Lemon Cake Mix (without pudding)
- 1 package (3.4 oz. size) Instant Lemon Pudding and Pie Filling Mix
- 4 large eggs
- 1/4 cup Key Lime Juice* (regular lime juice may be substituted, if needed)
- 1 cup water
- 1/3 cup vegetable oil
- Garnish (optional)
- Confectioners' sugar
- fresh strawberries
- lemon and lime slices
Serves / Yields
Preheat oven to 350ºF (180ºC). Grease and flour a 10-inch fancy bundt style or tube cake pan.
Combine cake mix, pudding mix, key lime juice, eggs, water, and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter into prepared cake pan.
Bake in preheated oven for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely. When cake is cool, if desired, dust with confectioners' sugar, and garnish with strawberries and slices of lemon or lime.
Makes 12 servings.
Note: Key Lime Juice can be purchased at most large supermarkets. You can usually find it in the juice aisle or in the liquor department.