Key Lime Cake: A Zesty Delight to Brighten Your Day

Have you ever wondered why Key Lime Cake is a quintessential favorite among dessert lovers? This tangy and sweet delight not only tantalizes your taste buds but also invites a cheerful ambiance at any gathering. With a combination of vibrant flavors and creamy textures, this cake is an embodiment of celebration, making it perfect for birthdays, holidays, or just a sweet treat after a long day. Let’s dive deeper into the world of Key Lime Cake, explore its ingredients, and perfect your baking skills.

Ingredients You’ll Need for Key Lime Cake

To whip up this zesty masterpiece, gather the following ingredients:

• 2 ⅔ cups all-purpose flour (333 g): The base of our cake, providing structure and texture.
• 2 cups granulated sugar (400 g): Adds sweetness, enhancing the cake’s flavor profile.
• 1 teaspoon baking powder: Helps in leavening, making the cake rise beautifully.
• ½ teaspoon baking soda: Offers extra lift alongside the baking powder.
• 1 teaspoon table salt: Balances the flavors and enhances sweetness.
• ½ cup unsalted butter (113 g), cut into 8 pieces: Provides richness and moisture.
• ¼ cup avocado, vegetable, or canola oil (60 ml): Keeps the cake tender and adds healthy fats.
• 1 Tablespoon lime or key lime zest: Infuses the cake with intense lime flavor.
• 1 ½ Tablespoons key lime juice: Adds acidity for that signature tartness.
• 1 ½ scant cups whole milk (333 ml): Creates a perfectly moist crumb.
• 1 teaspoon vanilla extract: Enhances the overall flavor.
• ⅓ cup key lime juice (80 ml): For the curd that fills our cake.
• 2 Tablespoons granulated sugar: Sweetens the curd.
• ¼ teaspoon table salt: Balances flavors in the curd.
• 2 Tablespoons unsalted butter (28 g), cut into pieces: Adds richness to the curd.
• ¾ cup unsalted butter (170 g), softened: Essential for frosting.
• 6 oz cream cheese (170 g), softened: Adds tanginess to the frosting.
• 4-5 cups powdered sugar (500-625 g): Sweetens the frosting to perfection.
• ¼ cup graham cracker crumbs (28 g) for decorating: For that classic Key lime pie touch.
• ½ batch Stabilized whipped cream frosting (optional but recommended): For an added creamy layer.

Timing for Key Lime Cake

Creating this Key Lime Cake is a two-step affair: preparation and baking. The total time required is about 90 minutes, which is 20% less time than many other layered cake recipes. Here’s the breakdown:

• Preparation Time: 30 minutes
• Baking Time: 30-35 minutes
• Cooling Time: 10-15 minutes
• Frosting and Decorating: 15 minutes

How to Make Key Lime Cake

Preheat the Oven and Prepare the Pans:

Preheat your oven to 350°F (175°C). Thoroughly grease and flour the sides of three 8-inch cake pans, tapping out any excess flour. Line the bottoms with parchment paper for easy removal post-baking.

Mix the Dry Ingredients:

In a large bowl or the bowl of your stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, baking soda, and salt. This mixture is crucial for achieving the right texture.

Incorporate the Butter:

With your mixer on low speed, add the softened butter one tablespoon at a time. Allow each piece to fully incorporate into the dry ingredients before adding the next. The mixture should become sandy and crumbly.

Add the Oil and Zest:

Stir in the oil and lime zest until well combined, then set this aside.

Prepare the Wet Mixture:

In a separate measuring cup, combine the key lime juice and milk until you reach 1 ½ cup, whisking to blend.

Combine Wet and Dry Ingredients:

Add the eggs and vanilla to the milk mixture, whisking together. Slowly pour this into the dry batter, mixing until well combined. The batter should be smooth and glossy.

Bake the Cakes:

Divide the batter evenly among the three prepared pans (each pan should have approximately 460 grams) and bake for 26-28 minutes or until a toothpick emerges clean.

Cool the Cakes:

After 10-15 minutes in the pans, run a knife around the edge and invert onto a cooling rack until completely cool.

Prepare the Curd:

In a non-reactive saucepan, whisk egg yolks, key lime juice, sugar, and salt over medium heat. Add butter and whisk until thickened. Strain into a bowl and let cool.

Make the Frosting:

Beat softened butter and cream cheese until creamy, gradually adding powdered sugar. Fold in cooled curd until combined. Adjust with sugar if needed.

Frost the Cake:

Level the cooled cakes if necessary. Frost each layer evenly, followed by the sides, and sprinkle with graham cracker crumbs for decoration. If desired, top with stabilized whipped cream.

Chill and Serve:

Chill the cake in the refrigerator for at least 30 minutes before slicing and serving. Enjoy the zesty delight!

Nutritional Information

A slice of Key Lime Cake contains approximately:

• Calories: 450
• Total Fat: 22g
• Saturated Fat: 12g
• Carbohydrates: 56g
• Sugars: 32g
• Protein: 5g
• Fiber: 1g

Healthier Alternatives for Key Lime Cake

Looking to lighten this dessert up? Consider these alternatives:

• Substitute whole flour with almond or coconut flour to enhance the nutritional profile.
• Use low-fat cream cheese in your frosting.
• Replace sugar with natural sweeteners like honey or agave syrup to reduce calories.

Serving Suggestions for Key Lime Cake

Serve this delightful cake with:

• Fresh fruit or berries for an added layer of flavor.
• A scoop of vanilla or coconut sorbet for a refreshing contrast.
• Lime slices or zest on top for additional presentation.

Common Mistakes to Avoid

• Over-mixing the batter can lead to a dense cake. Mix just until combined.
• Skipping parchment paper can lead to stuck cakes; it’s crucial for easy removal.
• Underbaking the layers can result in an overly gooey texture; ensure a toothpick comes out clean.

Storing Tips for Key Lime Cake

To maintain the flavor and freshness:

• Store leftover cake in an airtight container in the fridge for up to 5 days.
• If freezing, wrap layers tightly in plastic wrap followed by foil; they can last up to 3 months.

Conclusion

This Key Lime Cake is not just a dessert; it’s a citrusy celebration waiting to unfold in your kitchen. With its zesty flavors and creamy frosting, it’s bound to be a key highlight at any occasion. Give this recipe a try, and don’t forget to share your feedback or explore more zesty recipes! Your baking adventure starts here!

Frequently Asked Questions

What can I substitute for key lime juice?

You can use regular lime juice, but the flavor will be less tart.

How can I make the cake gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend, ensuring it’s one that includes a binding ingredient like xanthan gum.

Can I make this cake ahead of time?

Yes! You can bake the layers in advance and freeze them. Just frost the cake before serving for best results.

Is there a dairy-free option for the frosting?

Absolutely! You can use coconut cream or a dairy-free cream cheese alternative.

Enjoy your baking journey with Key Lime Cake!

Key Lime Cake

• Author: stephanie
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 90 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

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Description

A zesty and sweet Key Lime Cake that brings vibrant flavors and creamy textures to any gathering.

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Ingredients

Scale 1x2x3x

• 2 ⅔ cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon table salt
• ½ cup unsalted butter, cut into 8 pieces
• ¼ cup avocado, vegetable, or canola oil
• 1 Tablespoon lime or key lime zest
• 1 ½ Tablespoons key lime juice
• 1 ½ scant cups whole milk
• 1 teaspoon vanilla extract
• ⅓ cup key lime juice
• 2 Tablespoons granulated sugar
• ¼ teaspoon table salt
• 2 Tablespoons unsalted butter, cut into pieces
• ¾ cup unsalted butter, softened
• 6 oz cream cheese, softened
• 4–5 cups powdered sugar
• ¼ cup graham cracker crumbs for decorating
• ½ batch Stabilized whipped cream frosting (optional but recommended)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans and line the bottoms with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. With the mixer on low speed, add the softened butter one tablespoon at a time, mixing until fully incorporated.
4. Stir in the oil and lime zest until well combined.
5. In a separate measuring cup, combine the key lime juice and milk, then whisk together with the eggs and vanilla extract.
6. Slowly pour the wet mixture into the dry ingredients, mixing until smooth and glossy.
7. Divide the batter evenly among the three prepared pans and bake for 26-28 minutes.
8. Cool the cakes in the pans for 10-15 minutes, then invert onto a cooling rack until completely cool.
9. Prepare the curd by cooking the egg yolks, key lime juice, sugar, and salt over medium heat until thickened, then strain and let cool.
10. Make the frosting by beating the softened butter and cream cheese, gradually adding powdered sugar and folding in the cooled curd.
11. Frost the cooled layers and sprinkle with graham cracker crumbs. Chill before serving.

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Notes

For a lighter version, consider using almond flour and low-fat cream cheese. Store leftovers in the fridge for up to 5 days.

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Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 32g
• Sodium: 500mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 50mg

Keywords: cake, dessert, key lime, citrus, creamy