Best 2 Triple Lime Bundt Cake Recipes
Indulge in a burst of citrusy goodness with our Triple Lime Bundt Cake, a culinary masterpiece that tantalizes taste buds with its vibrant flavors and moist, tender crumb. This delectable cake is a symphony of zesty limes, boasting three distinct lime components: freshly grated lime zest for an aromatic punch, zesty lime juice for a refreshing tang, and creamy lime glaze for a luscious finish. Allow yourself to be captivated by the harmonious blend of sweet and tangy flavors, perfectly complemented by the fluffy and airy texture of the bundt cake. With step-by-step instructions and a list of easily obtainable ingredients, this recipe ensures that even novice bakers can effortlessly create this extraordinary dessert. Embark on a culinary adventure and let the Triple Lime Bundt Cake transport you to a world of citrusy delight.
But that's not all! This article also includes a collection of additional lime-inspired treats that will elevate your baking skills and satisfy your sweet cravings. Discover the tangy and refreshing Key Lime Pie, with its creamy filling and graham cracker crust. Treat your taste buds to the classic Lime Bars, featuring a velvety lime filling atop a buttery shortbread crust. And for a fun twist, try the zesty Lime Cupcakes with Cream Cheese Frosting, perfect for any celebration. Each recipe is carefully crafted to deliver a unique lime experience, ensuring that every bite is a burst of citrusy joy.
TRIPLE-CITRUS BUNDT CAKE
The "triple" in this recipe comes from citrus in the batter, citrus syrup brushed over the warm cake, and a finishing touch of citrus glaze just for fun!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 6h
Yield Serves 10 to 12
Number Of Ingredients 17
Steps:
- Cake: Preheat oven to 350 degrees. Coat a 10-cup Bundt pan (or kugelhopf mold) with cooking spray; dust with flour, tapping out excess. Finely grate 2 teaspoons lemon zest and 1/2 teaspoon orange zest.
- With a sharp knife, remove peel and bitter white pith from all citrus. Holding a lemon over a bowl, cut between membranes to release segments into bowl. Squeeze juice from membranes into another bowl. Repeat with remaining lemon and orange(s), combining segments in one bowl and juices in other. Cut segments into 1/4-inch pieces. (You will need 3 tablespoons juice and 3/4 cup segments.)
- Sift together flour, superfine sugar, baking powder, and salt into a bowl. Add creme fraiche; beat on medium speed until combined. Add eggs, one at a time, beating to combine after each. Beat in butter, citrus juices, and zests. Add citrus segments and beat just to combine. Transfer batter to prepared pan. Bake, rotating pan once, until a tester inserted in middle comes out clean, about 48 minutes.
- Syrup: Bring citrus juices and superfine sugar to a boil in a saucepan, stirring until sugar is dissolved. Boil 30 seconds more.
- Glaze: Whisk together confectioners' sugar and lemon juice in a bowl.
- Serving: When cake is done, leave oven on and let cake cool in pan on a wire rack set on a baking sheet 15 minutes. Turn out onto rack and let cool 10 minutes more. Transfer to a shallow dish. Brush syrup over cake. Continue brushing syrup from dish until all syrup is used. Return cake to wire rack; let dry in oven 5 minutes. Immediately brush with glaze. Let cool completely. Cake can be stored, covered, up to 1 day.
- Spoon whipped cream into center of cake; top with candied zest and serve.
KEY LIME BUNDT CAKE
This is a take on Key Lime Cake III, but after some experimenting, I find this recipe is moister, more flavorful, and easier to make.
Provided by SockMuncle
Categories Bundt Cake From a Mix
Time 2h30m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt® pan.
- Combine cake mix, cream cheese, gelatin mix, limeade, vegetable oil, eggs, lime zest, and lime juice for cake in a mixing bowl; mix until smooth and well combined. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Remove from the oven and let cool to room temperature, 30 minutes to 1 hour.
- Beat butter and cream cheese for glaze in a bowl with an electric mixer until light and fluffy. Add powdered sugar and Key lime juice and mix until well combined.
- Turn the pan over and remove the cooled cake onto a serving plate. Pour glaze over the cake and garnish with crushed graham crackers and more lime zest.
- Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 526.9 calories, Carbohydrate 70.8 g, Cholesterol 105.3 mg, Fat 25.5 g, Fiber 0.4 g, Protein 6.2 g, SaturatedFat 12.1 g, Sodium 351.3 mg
Tips:
- Use a bundt pan with a capacity of at least 12 cups to ensure that the cake rises properly.
- Make sure to grease and flour the bundt pan thoroughly to prevent the cake from sticking.
- Use fresh limes for the best flavor. If you don't have fresh limes, you can use 1 tablespoon of bottled lime juice plus 1 teaspoon of lime zest.
- Don't overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before glazing it.
Conclusion:
This triple lime bundt cake is a delicious and refreshing dessert that is perfect for any occasion. The cake is moist and flavorful, with a tangy lime glaze that adds a perfect finishing touch. Whether you're serving it to guests or enjoying it yourself, this cake is sure to be a hit.
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