MAKES 1 (9 X 13-INCH) CAKE
This cake is so tasty that Jimmy Buffet is sure to write a tropical song about it! If you can’t make it to Margaritaville this week, why not bake up the next best thing? If fresh key limes aren’t available, please don’t let that stop you. Use bottled key lime juice or substitute supermarket limes and enjoy.
Nonstick cooking spray
1 (15.25- to 18-ounce) box lemon supreme cake mix
1 (3-ounce) box lime gelatin
3 large eggs
1 cup water
⅓ cup canola or vegetable oil
GLAZE:
1 teaspoon grated lime zest
¼ cup confectioners’ sugar
¼ cup fresh lime juice
¼ cup fresh key lime juice
Grated lime zest, for garnish (optional)
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
In a large bowl using a handheld mixer on low speed, beat together the cake mix, gelatin, eggs, water, and oil. Scrape down the sides of the bowl well and beat for 2 minutes on medium speed. Pour the batter into the prepared baking dish.
Bake for 25 to 30 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
Place the cake on a wire rack. Poke holes evenly over the baked cake using the tines of a fork.
MAKE THE GLAZE: In a small bowl, combine the lime zest, confectioners’ sugar, lime juice, and key lime juice and stir until blended. While the cake is still warm, pour the glaze over the cake. Allow the cake to cool completely.
Frost the cake with the Lime Cream Cheese Frosting. If desired, garnish the frosting with additional grated lime zest. Refrigerate until ready to serve.
TIP
Key limes are smaller and not quite as tart as Persian limes, the typical limes found in the grocery store. If key limes are not available, substitute an equal quantity of fresh Persian lime juice. In a pinch, you could substitute bottled key lime juice, but we always prefer the flavor of fresh when possible.