Key Lime Cake
A bright, tangy, and sweet cake inspired by the classic Key lime pie — perfect for spring or summer desserts. It’s light, zesty, and pairs beautifully with whipped cream or a lime glaze.
🛒 Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup Key lime juice (or regular lime juice)
- ¾ cup milk
For the frosting:
- 1 cup heavy whipping cream
- 3–4 tbsp powdered sugar
- 1 tsp vanilla extract
- Zest of 1–2 limes
🥣 Instructions
1️⃣ Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2️⃣ Dry ingredients:
Whisk flour, baking powder, and salt together in a bowl.
3️⃣ Cream butter & sugar:
Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
4️⃣ Combine wet & dry:
Alternately add flour mixture and milk, beginning and ending with flour. Stir in Key lime juice.
5️⃣ Bake:
Divide batter between pans. Bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
6️⃣ Frosting:
Whip cream with powdered sugar, vanilla, and lime zest until stiff peaks form.
7️⃣ Assemble:
Spread frosting between layers, over the top, and around the sides. Garnish with extra lime zest or thin lime slices.
🌟 Tips
- Use fresh Key lime juice for the brightest flavor.
- For extra tang, add a teaspoon of lime zest to the batter.
- Refrigerate for 30 minutes before slicing to help frosting set.
If you want, I can also give you:
- A gluten-free Key lime cake version
- A Key lime bundt cake
- Or a mini-trifles version for parties
Which one should I do?
