Key Lime Butter cake

Key Lime Butter cake CAKE: 1 box 15.25 ounces lemon cake mix1 1/2 cup 113g Challenge unsalted butter, melted 3/4 cup 178ml water2 1/4 cup 59ml key lime juice3 4 large eggs 1 teaspoon butter extract optional; it pumps up the butter flavor of the cake 1 3.4 ounce box instant vanilla or lemon pudding mix4 1 tablespoon lime zest about 1 medium lime or 2-3 key limes SAUCE: 3/4 cup 149g sugar 1/4 cup 57g Challenge unsalted butter 4 tablespoons 59ml Key Lime juice 1 tablespoon lime zest about 1 medium lime or 2-3 key limes 1 teaspoon vanilla extract Powdered sugar for dusting DRIZZLE: 1 cup powdered sugar 2-3 tablespoons key lime juice Preheat oven to 350°F. Spray a 12-cup bundt pan with nonstick cooking spray (the kind with flour) or butter and flour it. Use a hand mixer or whisk to beat the cake mix, butter, eggs, water, lime juice, extract, zest, and pudding mix until a thick batter forms. Pour into prepared pan. Bake for 35-45 minutes, or until a toothpick comes out with just a few crumbs. Remove the cake from the oven and cool for 10 minutes but keep it in the pan. While the cake is cooling, make the sauce. Melt butter in a small saucepan over medium low heat. Stir in the sugar, zest, and juice and cook until it just simmers (bubbles around the edges). Remove from heat and stir in the vanilla. Poke several holes in the cake using a long skewer and pour the butter sauce over the cake. Cool in pan completely, then remove to serving plate. Make the drizzle: whisk together powdered sugar and lime juice. Drizzle over cooled cake. Store loosely covered. Best within 2 days.