MAKES 1 (12-CUP) BUNDT CAKE
You really wouldn’t pick one of your children over the other, would you? Of course not! You love your children equally. The same is true with limes, oranges, and lemons. We love them all equally, and now we don’t have to choose to enjoy the tangy flavor of each. We’ve created citrus bliss!
Nonstick baking spray with flour
1 (15.25- to 18-ounce) box yellow cake mix
1 (6-ounce) container key lime or lime yogurt
½ cup canola or vegetable oil
4 large eggs
SYRUP TOPPING:
⅓ cup fresh lemon juice
3 tablespoons orange juice
½ cup superfine sugar
ICING:
1 cup confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice
Preheat the oven to 350ºF. Spray a 12-cup Bundt pan with nonstick baking spray with flour.
In a large bowl using a handheld mixer on low speed, beat together the cake mix, yogurt, oil, and eggs. Scrape down the sides of the bowl well and beat for 2 minutes on medium speed. Pour the batter into the prepared baking pan.
Bake for 35 to 40 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Place the cake on a wire rack to cool for 10 minutes.
Line a rimmed baking sheet with aluminum foil (to make cleanup easy). Place a wire rack on the foil-lined baking sheet. Invert the cake onto the wire rack and remove the pan. Poke holes evenly over the top of the baked cake using a skewer.
MAKE THE SYRUP TOPPING: In a small saucepan, combine the lemon juice, orange juice, and superfine sugar. Bring to a boil over medium-high heat. Boil for 1 minute. Using a large spoon, carefully pour the syrup over the top of the cake and into the holes. Let cool completely.
MAKE THE ICING: In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle over the cooled cake.
Carefully move the cake to a cake plate and serve.
TIP
This cake is delicious served with a dollop of whipped cream flavored with a bit of lime, orange, or lemon zest.