Luscious Lemon-Lime Infusion Cake
A delightful cake that combines the zesty brightness of lemon and lime with a moist, tender texture, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 package Pillsbury™ White Cake Mix Provides a light and fluffy base for the cake.
- 1 cup sour cream Adds richness and moisture.
- 1/2 cup oil Contributes to the moist mouthfeel.
- 4 pieces eggs Vital for structure and leavening.
- 1 teaspoon finely grated lemon peel Imparts fresh lemon essence.
- 1 teaspoon finely grated lime peel Balances flavors with tartness.
- 1 teaspoon lemon juice Brightens flavor profile.
Frosting Ingredients
- 1 can Pillsbury Creamy Supreme Vanilla Frosting For a smooth and creamy topping.
- 2 teaspoons lemon juice Enhances frosting citrus flavor.
- 2 teaspoons lime juice Complements the lemon.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Coat a 12-cup bundt pan or a 10-inch fluted tube pan with no-stick cooking spray and dust it lightly with flour.
- In a large bowl, combine the cake mix, sour cream, oil, eggs, lemon juice, lemon peel, and lime peel.
- Using an electric mixer, beat the mixture on low speed for 1 minute or until moistened.
- Increase the speed to medium and beat for an additional 2 minutes until smooth.
- Pour the batter evenly into the prepared pan.
Baking
- Bake the cake for 40 to 44 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes.
- Carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
Frosting Preparation
- In a microwave-safe bowl, microwave the Pillsbury Creamy Supreme Vanilla Frosting mixed with lemon and lime juice for 20 to 40 seconds.
- Stir well until smooth and drizzle it over the cooled cake.
Notes
Use fresh lemons and limes for the best flavor. Ensure eggs and sour cream are at room temperature for a smooth batter. Consider garnishing with fresh citrus slices or candied peels for extra visual appeal.