Key Lime Cake with Key Lime Cream Cheese Frosting

Why Make This Recipe

Key Lime Cake with Key Lime Cream Cheese Frosting is a delightful and refreshing dessert. The bright, tart flavor of key lime juice brings a unique taste that pairs wonderfully with the creamy frosting. This cake is perfect for gatherings, parties, or simply as a treat for yourself. Its vibrant flavor makes it a crowd-pleaser and a great way to celebrate any occasion.

How to Make Key Lime Cake

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup key lime juice
• 1 tablespoon key lime zest
• 1/2 teaspoon vanilla extract
• 1 package (8 oz) cream cheese, softened
• 2 cups powdered sugar
• 1/4 cup key lime juice (for frosting)
• 1 tablespoon key lime zest (for frosting)

Directions:

1. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then add the key lime juice, zest, and vanilla extract.
5. Gradually mix in the dry ingredients until just incorporated.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. For the frosting, beat the softened cream cheese and powdered sugar together until smooth. Mix in key lime juice and zest.
10. Once the cake is fully cooled, frost it with the key lime cream cheese frosting. Enjoy!

How to Serve Key Lime Cake

To serve Key Lime Cake, slice it into generous pieces and place them on individual plates. You can garnish each slice with a little extra key lime zest or a sprinkle of graham cracker crumbs for added texture. This cake pairs nicely with a scoop of vanilla ice cream or a dollop of whipped cream on the side.

How to Store Key Lime Cake

You can store Key Lime Cake in an airtight container at room temperature for up to 3 days. If you have leftovers, it’s best to refrigerate them, where they can last up to a week. Just make sure to keep it covered to prevent it from drying out.

Tips to Make Key Lime Cake

• Ensure your butter and cream cheese are at room temperature for easier mixing.
• Use fresh key limes for the best flavor, but bottled key lime juice works too.
• Don’t overmix the batter; mix just until you see no more flour lumps.
• Let the cake cool completely before frosting to prevent the frosting from melting.

Variation

You can add a touch of coconut to the cake or frosting for a tropical twist. Simply mix in shredded coconut into the batter or sprinkle it on top of the frosting before serving.

FAQs

Q: Can I use regular limes instead of key limes?
A: Yes, you can use regular limes, but the flavor will be slightly different. Key limes are more tart and aromatic.

Q: How can I make the cake gluten-free?
A: You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend has a 1:1 ratio for best results.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day in advance. Just keep it covered until you’re ready to frost and serve.