Steps
- Preheat oven to 350°F. Spray a loaf pan with non-stick cooking spray.
- Measure out 1 cup of Key Lime Lemonade, set aside. In a large bowl or stand mixer fitted with a paddle attachment, add cake mix, eggs, oil, zest of 1 lime, and the 1 cup of Key Lime Lemonade. Beat on medium speed for 2 minutes.
- Pour batter into prepared pan. Place in oven for 30-40 minutes, or until golden brown and inserted toothpick comes out clean.
- While the cake is baking, add powdered sugar, lime zest, and 3 tbsp of the remaining Key Lime Lemonade to a medium bowl. Whisk until all the sugar has dissolved and you are left with a fragrant glaze. Set aside and enjoy any leftover Key Lime Lemonade!
- When the cake is done, allow to cool for 10 minutes, then remove from the pan. Place on a cooling rack that is set in a baking sheet, allow to cool for an additional 5-10 minutes. Take your bowl of Key Lime Glaze (whisk briefly if it has hardened), and drizzle glaze all over the loaf.
- Slice and serve immediately. Store any leftovers in an airtight container in the fridge for up to 3 days.
