March 11th, 2014

Citrus Cake

I found this recipe online when I was searching for something to bring to a work potluck. I am calling it Citrus Cake because the original recipe called for key lime and instead I used lemon. It was a beautiful color and great for Spring!


  • 1 (18.25-ounce) package lemon cake mix

  • 1 (4-serving size) package instant lemon pudding and pie filling

  • 4 eggs

  • 1/2 cup plus 3 teaspoons Key lime juice, divided

  • 1/2 cup vegetable oil

  • 1/2 cup water


  • 2 teaspoons lime zest, divided

  • 1 cup confectioners' sugar


  1. Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.

  2. In a large bowl, using an electric mixer on low speed, combine cake mix, pudding mix, eggs, 1/2 cup Key lime juice, the vegetable oil, water, and 1 teaspoon lime zest; pour into prepared Bundt pan.

  3. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean.

  4. Let cool 15 minutes then invert onto serving platter and cool completely.

  5. In a medium bowl, combine confectioners’ sugar and remaining lime juice; stir until smooth. Drizzle glaze over cooled cake and sprinkle with remaining lime zest.

I actually used the frosting here ( and it worked well.