Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, lime cake, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
The first time I had a lime cake was at my sister’s bridal shower. My cousin Jean is a wonderful cake baker and we asked her if she’d whip up her famous desserts for the event. Of course, she said that she would. If I can remember correctly there was a lime cake, strawberry, chocolate mocha, and a peanut butter cake. They looked so beautiful sitting on that dessert table. Perfect for a party! I was instantly drawn to the lime cake. It was so moist and flavorful and the frosting was spiked with lime juice. My tongue was tantalized by the robust flavor.
The recipe on the next page is for a similar lime cake that is quite easy to make.
You are going to be excited about the outcome of your cakey creation. Enjoy!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Decorate your cake with a few lime slices. Gorgeous and dainty 🙂