Key Lime Pound Cake

• FOR THE CAKE:
• 1 box Lime Jello, 3 Ounce Box
• 4 whole Eggs
• 1-1/3 cup Vegetable Oil
• 1 box Duncan Hines Lemon Cake Mix, 18 Ounce Box
• 2 Tablespoons Lime Zest
• 3/4 cups Fresh Squeezed Key Lime Juice (You Can Use Limes Also)
• _____
• FOR THE GLAZE (optional):
• 1 box (16 Oz. Box) Confectioners Sugar
• 2 Tablespoons Lime Zest
• 1 teaspoon Vanilla Extract
• 4 Tablespoons Milk

1. Preheat oven to 350 degrees.
2. Mix all cake ingredients together and beat at high speed for 3-4 minutes or until all ingredients are well incorporated. Grease a bundt pan with Crisco; you can also use Pam baking spray if you prefer, but here in the South we use Crisco!
3. Pour cake batter into the prepared bundt pan, bake for 40-45 minutes. Stick a toothpick in the cake after 40 minutes and make sure there is no batter sticking to the toothpick. When it comes out clean, pull it out of the oven and turn it out onto a cooling rack.
4. You can eat the cake when cool as is. Or mix the glaze ingredients in a small bowl (you may have to add more milk to get your desired consistency). Then spoon onto the top of the cooled cake. Enjoy!

cake, lime jello, eggs, vegetable oil, mix, lime zest, fresh squeezed key, confectioners sugar, lime zest, vanilla, milk

Taken from tastykitchen.com/recipes/desserts/key-lime-pound-cake/ (may not work)