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Key Lime Cake Recipe
This Key Lime Cake is bright, moist, and full of tropical flavor thanks to fresh key lime juice and zest. Topped with luscious cream cheese frosting, it’s the perfect dessert for warm-weather gatherings and special occasions.
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Course:
Dessert
Cuisine:
American, Southern
Prep Time:
25
minutes
minutes
Cook Time:
30
minutes
minutes
Chill & Frost:
2
hours
hours
Total Time:
2
hours
hours
55
minutes
minutes
Servings:
12
slices
Calories:
460
kcal
Cost:
$12–$14
Equipment
1 Stand mixer
or hand mixer
2 9-inch Cake Pans
greased and lined
1 Microplane/zester
for fresh lime zest
1 Fine-mesh strainer
to remove pulp from lime juice
1 Offset spatula
for smooth frosting application
Ingredients
For the Cake
2
cups
All-purpose flour
1½
cups
Granulated sugar
½
cup
Unsalted butter
softened
3
Eggs
large
1
cup
Buttermilk
room temperature
⅓
cup
Key lime juice
freshly squeezed
2
tablespoon
Lime zest
fresh
1
teaspoon
Vanilla extract
1½
teaspoon
Baking powder
½
teaspoon
Salt
1
tablespoon
Cornstarch
secret for tender crumb
For the Cream Cheese Frosting
8
oz
Cream cheese
softened
½
cup
Unsalted butter
softened
4
cups
Powdered sugar
sifted
3
tablespoon
Key lime juice
fresh
1
tablespoon
Lime zest
1
teaspoon
Vanilla extract
Optional Lime Syrup
¼
cup
Key lime juice
for brushing cake layers
¼
cup
Granulated sugar
dissolved into the juice
Instructions
Preheat oven.
Grease and line pans.
Cream butter and sugar.
Add eggs and flavorings.
Whisk dry ingredients.
Alternate with buttermilk.
Divide and pour batter.
Bake 25–30 minutes.
Cool completely.
Make frosting.
Frost and decorate.
Brush layers with syrup.
Notes
For added lime punch, add extra zest to the frosting or top with thin lime slices.
Nutrition
Calories:
460
kcal
|
Carbohydrates:
58
g
|
Protein:
4
g
|
Fat:
24
g
|
Saturated Fat:
14
g
|
Cholesterol:
90
mg
|
Sodium:
220
mg
|
Potassium:
110
mg
|
Fiber:
1
g
|
Sugar:
43
g
|
Vitamin A:
720
IU
|
Vitamin C:
2
mg
|
Calcium:
60
mg
|
Iron:
1.5
mg