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–+ servings
Key Lime Cake Recipe

Zesty Key Lime Cake Recipe That's Quick and Irresistible

This Key Lime Cake Recipe captures the essence of tropical flavor with zesty lime and fluffy crumb.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with a 1:1 gluten-free flour blend for a gluten-free version.
  • 1.5 cups Granulated Sugar Essential for flavor, no substitutions needed.
  • 1 tablespoon Baking Powder Vital leavening agent.
  • 0.5 teaspoon Baking Soda Vital leavening agent.
  • 0.5 teaspoon Table Salt Enhances sweetness.
  • 0.5 cup Unsalted Butter Can be swapped with Greek yogurt for a lighter cake.
  • 0.25 cup Vegetable Oil Ensures moisture.
  • 1 tablespoon Lime Zest Substitute with lemon or orange zest for a different twist.
  • 0.5 cup Key Lime Juice Critical for the cake's identity.
  • 1 cup Whole Milk Can be replaced with plant-based milk.
  • 1 teaspoon Vanilla Extract Essential for overall taste.
  • 3 large Eggs Essential for structure.
For the Key Lime Curd Frosting
  • 0.5 cup Key Lime Juice A must-have for frosting.
  • 1 cup Sugar Integral for the perfect balance with lime.
  • 1 pinch Salt Enhances overall flavors.
  • 0.5 cup Butter Adds richness to the frosting.

Equipment

  • Oven
  • Mixing bowls
  • Cake Pans
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Wire rack
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your three 8-inch cake pans by greasing and flouring them thoroughly.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  3. Gradually add the unsalted butter into the dry mixture, blending until you reach a sandy texture.
  4. In a separate bowl, mix the whole milk and fresh key lime juice together, then whisk in the eggs and vanilla extract. Slowly pour this mixture into the dry mix, folding gently to combine.
  5. Divide the cake batter evenly between the three prepared pans and bake for 26-28 minutes.
  6. Once baked, allow the cakes to cool in their pans for about 10 minutes before transferring to a wire rack to cool completely.
  7. To create the key lime curd, whisk together the egg yolks, key lime juice, sugar, and a pinch of salt in a saucepan over medium heat until thickened.
  8. In a mixing bowl, beat the unsalted butter until smooth and creamy, then gradually add the powdered sugar and cooled key lime curd.
  9. Place one layer of the cooled cake on a serving plate, spread a layer of frosting, repeat with the second layer, and top with the third layer. Frost the top and sides of the entire cake.
  10. Refrigerate the assembled Key Lime Cake for at least 30 minutes to set the frosting.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

For best results, use a warm knife to slice the cake and prevent frosting from sticking. Store in an airtight container for freshness.

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