Key Lime Bundt Cake

Key Lime Bundt Cake

1 box lemon cake mix

1 (4-serving) box lime-flavored gelatin

4 eggs

2/3 cup each water and vegetable oil

1 teaspoon lemon extract

2 cups confectioners’ sugar

1/4 cup fresh Key lime juice (or regular lime juice if Key lime is not available)

HEAT oven to 350 degrees. Grease and flour a 10-inch Bundt or tube pan.

COMBINE cake mix, gelatin, eggs, water, oil and lemon extract in a large bowl and beat with an electric mixer on medium speed for 2 minutes. Pour into the prepared pan.

BAKE 40 to 50 minutes, until a toothpick inserted in the center comes out clean.

MIX the confectioners’ sugar and lime juice until smooth. Remove cake from the oven (leave the oven on) and cool on a wire rack for 5 minutes. Invert the cake onto a baking sheet and remove the pan. Slowly pour the glaze over the cake, giving it time to soak in. Return to the oven for 5 to 8 minutes.

COOL completely on a wire rack, then use two flat spatulas to lift it onto to a serving plate.

Yield: 12 servings.


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