Description
Key Lime Cake bursting with zesty citrus flavor and topped with creamy frosting, perfect for any occasion. Tangy key lime juice, moist cake texture, and irresistible sweet-tart taste.
Ingredients
Scale
- 2½ cups (310g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1¾ cups (350g) granulated sugar
- 3 large eggs, room temperature
- ¼ cup (60ml) fresh Key lime juice (from approximately 8–10 Key limes)
- 2 tablespoons Key lime zest (from approximately 6–8 Key limes)
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- 8 oz (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 2 tablespoons fresh Key lime juice
- 1 tablespoon Key lime zest
- ½ teaspoon vanilla extract
Instructions
- Step 1: Prepare Your Equipment Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal. This extra step ensures your Key Lime Cake layers will release perfectly without sticking.
- Step 2: Mix Dry Ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This thorough blending ensures your leavening agents are evenly distributed throughout the cake, creating a consistent rise and texture. Set this mixture aside while you prepare the wet ingredients.
- Step 3: Cream Butter and Sugar In a large bowl, beat the softened butter and sugar with an electric mixer on medium-high speed for 4-5 minutes until remarkably light and fluffy. Don’t rush this step—proper creaming incorporates air into the batter, which will give your Key Lime Cake its tender crumb. The mixture should visibly change to a pale, almost white color.
- Step 4: Add Eggs and Flavorings Add eggs one at a time, beating well after each addition. Then mix in the Key lime zest, Key lime juice, and vanilla extract until well combined. Don’t worry if the mixture looks slightly curdled after adding the lime juice—this is normal and will smooth out once you add the dry ingredients.
- Step 5: Alternate Dry Ingredients and Buttermilk With the mixer on low speed, gradually add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour mixture. Mix just until each addition is incorporated—overmixing now will toughen your cake.
- Step 6: Bake the Cake Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should be lightly golden and just pulling away from the sides of the pan.
- Step 7: Cool Completely Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. For the best texture and ease of frosting, wrap the cooled layers in plastic wrap and refrigerate for at least an hour (or overnight).
- Step 8: Prepare the Frosting Beat the cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed. Once incorporated, add the Key lime juice, zest, and vanilla. Increase speed to medium and beat until light and fluffy, about 2 minutes.
- Step 9: Assemble Your Masterpiece Place one cake layer on your serving plate and spread a generous layer of frosting on top. Position the second layer and cover the entire Key Lime Cake with the remaining frosting. For a decorative touch, garnish with thin lime slices or additional lime zest.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice (estimated 150g)
- Calories: 450 kcal per serving
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg