Lime Cream Torte – a delicious recipe with butter, eggs, butter, water, lime juice, condensed milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, combine the cake mix, eggs, butter, water and lime juice; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2
Pour into two greased and floured 9-in. round baking pans. Bake at 375u00b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3
In a large bowl, combine milk and lime juice. Fold in whipped cream. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1-1/4 cups filling. Repeat layers twice. Top with the remaining cake layer. Frost the top of cake with remaining filling.
4
Refrigerate for at least 1 hour. Serve with lime slices if desired.
1153
kcal
Calories
117
g
Fat
15
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 package butter recipe golden cake mix (regular size), 3 eggs, 1/2 cup butter, softened, 7 tablespoons water, and more.
Yes, Lime Cream Torte falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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