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Directions. In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm. To Make…
Beat in flour and egg yolks until smooth. Gradually beat in milk and lime juice. In another small bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Gently fold into key lime mixture.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 inch cake pan or one 10 inch bundt pan. In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.
Our Key Lime Pound Cake somehow manages to be both substantial and airy—it’s a textural dream. It’s also infused with the zesty zing of fresh Key limes. That’s thanks to both Key lime zest and Key lime juice, a dynamic, flavorful duo that really shines in this recipe.
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