Key Lime Cake Recipe
This Key Lime Cake is a burst of bright, tangy flavor with the perfect hint of sweetness! Made with fresh lime juice and zest, this refreshing dessert is ideal for any occasion. Every slice is moist, zesty, and covered in a creamy, citrus-infused frosting that will wow your taste buds. Perfect for spring and summer gatherings or anytime you’re craving a taste of the tropics!
Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- Zest of 2 limes
- 1/4 cup fresh key lime juice
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, blend the butter and sugar until the mixture becomes light and fluffy.
- Add the eggs individually, ensuring each is well combined before the next.
- In another bowl, sift the flour, baking powder, baking soda, and salt.
- Slowly blend in the dry ingredients with the butter mixture, alternating with the buttermilk. Mix until just combined.
- Stir in the lime zest, lime juice, and vanilla.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool fully.
Notes
- Lime Choice: Fresh key limes are ideal for a true key lime flavor, but regular limes will also work if key limes aren’t available.
- Zest for Extra Flavor: Add a little extra zest into the batter for a more intense lime flavor.
- Storage Tips: This cake stays fresh for up to three days in an airtight container. Refrigerate if frosted with cream cheese icing.
- Optional Garnish: Top with a sprinkle of extra lime zest or thin lime slices for a beautiful presentation and added citrus kick.
- Cake Texture: For a fluffier texture, avoid overmixing the batter. Mix just until the ingredients are combined.