ZESTY LIMEADE PISTACHIO PUDDING POUND CAKE

9
Rose Mary Mogan

By
@cookinginillinois

I wanted to elevate the flavors of the Pistachio Pudding cake to a higher level by making it from scratch instead of a boxed cake mix. This version really did the trick. I served this @ a recent Community Event, and I was very impressed with the lime flavors, and the moist texture of the cake.

The lime Jello when combined with the other ingredients really elevated the flavors. Then baking it in my Nordic Ware Anniversary Bundt pan made way for an impressive presentation when the cake was adorned with the Butter Lime Glaze & green candies. This cake DOES NOT DISSAPPOINT THE TASTE BUDS.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12-16 DEPENDING ON PORTION SIZE
Prep:
35 Min
Cook:
1 Hr 35 Min
Method:
Bake

Ingredients

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  • 2 stick
    butter
  • 1 stick
    imperial margarine
  • 31/2 c
    white lily all purpose flour
  • 1 1/2 Tbsp
    baking powder
  • 1 c
    corn starch
  • 3 c
    sugar
  • 6 large
    eggs, room tremperature
  • 1 c
    sour cream
  • 3/4 c
    limeade concentrate, thawed
  • 1 box
    instant pistacio pudding mix
  • 1 box
    lime jello 3 oz.(sml)
  • 1/2 c
    buttermilk
  • 1/2 tsp
    baking soda
  • 6-8
    drops green food color,optional
  • 2 Tbsp
    lime zest
  • LIMEADE BUTTER GLAZE

  • 2 c
    powdered sugar
  • 1/2 stick
    butter, softened
  • 1/4 c
    limeade concentrate, thawed
  • 1 tsp
    lemon extct
  • 2 Tbsp
    milk or as needed to reach spreading consistency

How to Make ZESTY LIMEADE PISTACHIO PUDDING POUND CAKE

Step-by-Step

  1. Blend sugar with lime Jello & set aside till needed. These are some of the ingredients used in the cake. Preheat oven to 350 degrees F.
  2. Sift flour with corn starch, & baking powder ad add in the pistachio pudding and stir till blended together, and set aside till needed.
  3. In a large mixing bowl cream the butter and imperial together with sour cream until creamy and smooth.
  4. Gradually add in the sugar & Jello Mixture & beat until blended and creamy and no visible granules remain.
  5. Crack eggs into a small bowl and add one at a time to sugar mixture, beating well after each addition.
  6. Reduce the speed of mixer and add about one third of flour into sugar mixture. Beat well add in some of the limeade concentrate, & beat again. Add the baking soda to the milk and stir.
  7. Add more flour and alternate with the milk mixture. Repeat alternately until all of the flour and liquids are used. Add in the lime zest & green food color if desired, beating well till blended. Batter should be light & fluffy. Spray a large Bundt pan at least 15 cup capacity with Bakers Joy or grease pan with butter and lightly flour.
  8. Pour cake batter into pan, leaving at least 2 inches from top of pan to allow cake to rise during baking. Place in preheated oven .
  9. Bake for 1 hour and 25 to 30 minutes or until toothpick inserted into center comes out clean. Allow cake to sit in pan 10 minutes.
  10. Invert onto bakers rack or cake platter and cool completely. Prepare glaze by combining all glaze ingredients into a small bowl and beat together till bended, then drizzle over cake in desired fashion, and garnish with green candies of choice. I used M & M Candies.

Printable Recipe Card

About ZESTY LIMEADE PISTACHIO PUDDING POUND CAKE

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American




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