Luscious Lemon-Lime Infusion Cake
A moist, fluffy cake bursting with the bright flavors of fresh lemons and limes, perfect for any occasion.
Ingredients
Main Ingredients
- 1 package PillsburyTM White Cake Mix
- 1 cup sour cream
- 1/2 cup oil (vegetable or canola recommended)
- 4 large eggs
- 1 teaspoon finely grated lemon peel adds freshness
- 1 teaspoon finely grated lime peel adds freshness
- 1 teaspoon lemon juice for flavor enhancement
- 1 can Pillsbury Creamy Supreme Vanilla Frosting for topping
- 2 teaspoons lemon juice for frosting
- 2 teaspoons lime juice for frosting
Instructions
Preparation
- Preheat your oven to 350°F. Prepare a 12-cup bundt pan or a 10-inch fluted tube pan by coating it with no-stick cooking spray and dusting with flour.
Mixing Ingredients
- In a large mixing bowl, combine the cake mix, sour cream, oil, eggs, lemon juice, grated lemon peel, and grated lime peel. Beat on low speed for 1 minute, then increase to medium and mix for an additional 2 minutes.
Baking the Cake
- Pour the batter evenly into the prepared bundt pan and smooth the top.
- Bake for 40 to 44 minutes. Check for doneness with a toothpick; it should come out clean.
Cooling
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Frosting Preparation
- In a microwave-safe bowl, mix the frosting with 2 teaspoons each of lemon juice and lime juice. Microwave for 20 to 40 seconds, then stir until smooth.
Glazing the Cake
- Drizzle the frosting over the cooled cake, allowing it to run down the sides.
Notes
Consider adding poppy seeds to the batter for texture or using cream cheese frosting for a less sweet option. You can also fold in fresh blueberries or raspberries for extra flavor and color.