Key Lime Cake
Bright, tangy, and irresistibly moist, this Key Lime Cake is a tropical twist on classic dessert perfection. Infused with freshly squeezed key lime juice and fragrant zest, the tender cake layers are balanced by a lusciously creamy key lime cream cheese frosting. Each bite bursts with citrusy flavor, while the smooth, velvety frosting adds just the right amount of sweetness. Ideal for summer gatherings or any occasion that calls for a dose of sunshine, this cake is both refreshing and indulgent. Easy to make with simple ingredients like all-purpose flour, butter, and eggs, this zesty masterpiece is topped with a sprinkle of lime zest for an elegant finish. Whether served as part of a celebration or as a weekday treat, this key lime cake is sure to become a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Kosher salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 pieces Large eggs
- 0.5 cups Key lime juice
- 2 tablespoons Key lime zest
- 1 cup Whole milk
- 1.5 teaspoons Vanilla extract
- 3 cups Powdered sugar
- 8 ounces Cream cheese, softened
- 0.5 cups Unsalted butter, softened (for frosting)
- 3 tablespoons Key lime juice (for frosting)
- 1 tablespoon Key lime zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition.
Reduce the mixer speed to low and gradually add the flour mixture in three additions, alternating with the milk, starting and ending with the flour mixture. Do not overmix.
Stir in the key lime juice, key lime zest, and vanilla extract just until combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, and beat on low speed until fully incorporated.
Add the key lime juice and beat on medium speed until the frosting is thick and spreadable.
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting over the top.
Place the second cake layer on top and frost the top and sides evenly. Smooth out the frosting with a spatula.
Garnish the cake with additional key lime zest sprinkled on top for a fresh and zesty finish.
Refrigerate the cake for at least 1 hour before slicing and serving for cleaner cuts. Store leftovers in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
7869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 398.2 g | 511% | |
| Saturated Fat | 241.0 g | 1205% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1799 mg | 600% | |
| Sodium | 2362 mg | 103% | |
| Total Carbohydrate | 1036.9 g | 377% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 776.5 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 783 mg | 60% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1477 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
