Luscious Lemon-Lime Infusion Cake
A delightful dessert that perfectly balances citrus tartness with cake sweetness, creating a refreshing treat ideal for any occasion.
Ingredients
Cake Ingredients
- 1 package PillsburyTM White Cake Mix
- 1 cup sour cream adds richness and moisture
- 1/2 cup oil for a tender crumb
- 4 eggs binds the ingredients together
- 1 teaspoon finely grated lemon peel for zest
- 1 teaspoon finely grated lime peel for a tropical twist
- 1 teaspoon lemon juice to enhance the citrus flavor
Frosting Ingredients
- 1 can Pillsbury Creamy Supreme Vanilla Frosting for a sweet finish
- 2 teaspoons lemon juice to add to the frosting
- 2 teaspoons lime juice for a zesty kick
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare your bundt pan or fluted tube pan with no-stick cooking spray and a light dusting of flour.
- In a large mixing bowl, beat together the cake mix, sour cream, oil, eggs, lemon juice, lemon peel, and lime peel at low speed for 1 minute. Increase to medium speed and beat for an additional 2 minutes.
- Pour the batter evenly into the prepared pan and bake for 40 to 44 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Frosting
- In a microwave-safe bowl, microwave the Pillsbury Creamy Supreme Vanilla Frosting with the added lemon and lime juice for 20 to 40 seconds until it reaches a drizzleable consistency.
Serving
- Slice your cake, dust lightly with powdered sugar, and serve alongside vanilla ice cream or whipped cream. Garnish with a twist of lemon or lime peel.
Notes
For best results, allow eggs and sour cream to reach room temperature before mixing. Don't skip the dusting of flour in your pan. Try adding fresh fruit or nuts for extra flavor and texture. Consider adding edible glitter for a decorative touch.