1   box    Lemon cake mix
  1   box    Lemon Instant Pudding mix  [3.4 oz]
  4  large   Eggs
  ½   cup    Water
  ½   cup    Key Lime juice *
  ½   cup    Vegetable oil

        *   If you can't obtain key lime juice, you can substitute a  mixture of half
            lemon juice and half regular lime juice, but it doesn't taste quite the same.
 

Put all ingredients into a bowl and mix together thoroughly.

Pour into a greased and floured 9x13-inch cake pan.

Bake at 350° for 35 minutes or until cake tests done.

Remove from oven, spread Key Lime glaze over the hot cake.

May be baked as cupcakes using foil cupcake liners.

Makes over 2 dozen cupcakes.  Bake for about 18 minutes.
 
 

KEY LIME GLAZE:

 2  cups   Confectioners' Sugar
 ¼  cup    Key Lime juice

If baked as a sheet cake, cut cake into squares while still hot or punch holes all over the cake surface.

If baked as cupcakes, prick the top of the cupcakes with a fork.

Mix the confectioners' sugar and the lime juice to make the glaze.

Spoon the glaze over the hot cake.  Cupcakes will end up with about 2 teaspoons of topping each.

The glaze soaks in to make the cake moist and also leaves a bit of a shine on the surface.
 

When serving: If desired, serve the cooled cake with whipped cream or non-dairy topping.  This cake tastes even better if it was made a day ahead of time and kept in the refrigerator.