Okay, friends, let’s talk Key Lime Cake. Forget those complicated, multi-layered monstrosities that take all day to make. This beauty is all about simple pleasures and bright, tangy flavor. If you love a good lemon Pound Cake, just imagine that but with a tropical twist! I swear, one bite of this Key Lime Cake and you’ll be transported straight to a sunny beach, even if you’re just sitting at your kitchen table. My grandma used to make a similar cake with lemons from her garden, but I think this key lime version might just top it! This cake is truly special, its ease of preparation and fantastic taste never cease to impress!
What is Key Lime Cake?
Think of Key Lime Cake as a simple, moist cake infused with the bright, citrusy flavor of key limes. It’s essentially a light and fluffy cake base, often a Pound Cake or butter cake, that gets a generous dose of key lime juice and zest. The key lime flavor isn’t overpowering, instead, it creates a gentle tang. Then, most recipes finish it off with a simple glaze, which adds just the right touch of sweetness to complement the tartness. It’s not like a super rich cheesecake or anything. It’s more of a treat, that’s wonderfully light. It’s not overly sweet, which I love. It’s perfect with a cup of coffee or tea!
Why you’ll love this recipe?
Where do I even begin? First, the flavor of this cake is truly something special. The Key Lime juice gives it a tangy sweetness that’s just irresistible. It’s like a burst of sunshine in every bite! What I love most about this Key Lime Cake is how incredibly easy it is to make. You don’t need any fancy equipment or complicated techniques. Just a few simple ingredients and a little bit of time, and you’ll have a show-stopping dessert that everyone will rave about. Plus, it’s so budget-friendly! Key limes can sometimes be a bit pricey, but you really don’t need a ton for this recipe. You can also usually find key lime juice already bottled in the grocery store, which is a lifesaver. I love lemon drizzle cake too, but honestly, the key lime version just feels a bit more… festive. It’s perfect for spring, summer, or really any time you need a little pick-me-up!
How do you make a Key Lime Cake?
Quick Overview
How do I make a Key Lime Cake? What is the recipe for a simple Cake Batter? What is the best key lime glaze? How can I make a whole project in less than an hour? What is the key lime?
Ingredients
For the main battery:
* 2 1/2 cups all-purpose flour: I always use unbleached because I feel like it has a better flavor, but either works.
* 1 teaspoon baking powder: Make sure it’s fresh! Old baking powder won’t give you the rise you need.
* 1/2 teaspoon baking soda: Same as above – freshness is key!
* 1/2 teaspoon salt: Just a pinch to balance out the sweetness.
* 1 cup (2 sticks) unsalted butter, softened: Let it sit out at room temperature for at least an hour, or even longer. You want it to be nice and soft, but not melted.
* 1 3/4 cups granulated sugar: Feel free to reduce this a little if you don’t like your cakes too sweet.
* 3 large eggs: Also at room temperature! I always take them out of the fridge when I take the butter out.
* 1 teaspoon vanilla extract: Use real stuff, not imitation!
* 1 cup buttermilk: This adds moisture and tang. If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice or vinegar. Is it safe to add milk to a cup of milk and let it sit for 5 minutes?
* 1/4 cup key lime juice: Freshly squeezed is best, but bottled works in a pinch.
* 2 tablespoons key lime zest: This is where a lot of flavor comes from, so don’t skip it!
For the Glaze:
* 2 cups powdered sugar: Sift it to avoid lumps!
* 1/4 cup key lime juice: Again, fresh is best.
* 1 tablespoon melted butter: This gives the glaze a nice shine.
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Can you use baking spray with flour? I always do this first so the oven is ready to go when the batter is cooked.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Make sure everything is well combined. How do I make sure that baking powder and baking soda are evenly distributed?
Step 3: Cream Butter and Sugar
In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. If you have an electric mixer, the mixture should be pale and airy. This step is important because it incorporates air into the batter, which helps the cake rise.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in vanilla extract. Make sure each egg is fully incorporated before adding the next. How do you scrape down the sides of a bowl?
Step 5: Alternate Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning with salt and pepper. What are the dry ingredients? What should I do if I overmix my cake? I usually add the dry ingredients in three additions, and the buttermilk in two.
Step 6: Add Key Lime Juice and Zest
What is the key lime juice and zest? Stir until just combined. The batter will be slightly thin, which is okay.
Step 7: Bake
What is the best way to spread the batter in a pan? Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. How do you keep a close eye on an oven?
Step 8: Cool and Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once the cake is completely cool, whisk together the powdered sugar, key lime juice, and melted chocolate. Butter for glaze. I like to use a fork to make sprinklings of glaze on my cake.
Step 9: Slice & Serve
Let the glaze set for a few minutes before slicing. What’s a good way to serve this Key Lime Cake? What’s your favorite vanilla Ice Cream scoop?
What is the best way to serve it?
What are some of the best recipes for Key Lime Cake? Can you enjoy it in many different ways?For Breakfast:Is this cake good with a cup of coffee? The tartness of lime cuts through the richness and sweetness of coffee perfectly.For Brunch:What is the best way to serve it with fresh berries and a mimosa?As Dessert:After dinner, serve it with a scoop of vanilla bean ice cream and raspberry sauce.For Cozy Snacks:Sometimes I just grab a slice straight from the fridge when I’m craving something sweet. What are the best ways to enjoy herbal tea? My family loves this cake so much that we often make it for birthdays instead of a traditional cake. It’s become a tradition.
How do you make a Key Lime Cake?
What are some tips for making a Key Lime Cake?Butter & Egg Temperatures: The key to a light and fluffy cake is to make sure your butter and eggs are at room temperature. This helps them emulsify properly, which creates a better texture.
Don’t Overmix: Overmixing the batter can develop the gluten in the flour, which can result in a tough cake. Mix until just combined.
Key Lime Zest: Don’t skip the zest! It adds so much flavor. Use a microplane to zest the limes, and be careful not to zest the white pith underneath, which is bitter.
Baking Time: Every oven is different, so keep a close eye on the cake while it’s baking. Start checking for doneness around 30 minutes.
Glaze Consistency: If the glaze is too thick, add a little more key lime juice. If it’s too thin, add a little more powdered sugar. You want it to be thick enough to coat the cake, but thin enough to drizzle easily.
Ingredient Swaps: If you don’t have key limes, you can use regular limes in a pinch. The flavor will be slightly different, but it will still be delicious. I’ve also tested this recipe with almond milk instead of buttermilk, and it actually made the cake even creamier!
Storing and Reheating Tips
This Key Lime Cake is best enjoyed fresh, but it will keep for a few days if stored properly.
Room Temperature: You can store it at room temperature for up to 2 days, but make sure to cover it tightly to prevent it from drying out.
Refrigerator Storage: For longer storage, keep it in the refrigerator for up to a week. Again, make sure to cover it tightly.
Freezer Instructions: You can also freeze this cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator before serving.
Glaze Timing Advice: I usually glaze the cake right before serving, but you can glaze it ahead of time if you want. Just keep in mind that the glaze will soften a bit if it’s stored for a long period of time.
Frequently Asked Questions
Final Thoughts
This Key Lime Cake is truly a winner in my book. It’s easy to make, bursting with flavor, and always a crowd-pleaser. It’s the perfect cake for any occasion, from a casual weeknight dessert to a special celebration. The bright, tangy flavor of the key limes will transport you to a sunny paradise, even if you’re just sitting in your kitchen. If you love citrusy desserts, you absolutely have to try this recipe. And if you enjoy this one, be sure to check out my other citrus-inspired recipes, like my lemon bars or orange poppyseed muffins! Happy baking, and I can’t wait to hear how yours turns out! Let me know in the comments if you try it, and be sure to rate the recipe if you love it! And don’t forget to share your own variations – I’m always looking for new ideas!
Key Lime Cake
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter softened
- 1 cup key lime juice
- 4 large eggs
- 1 cup milk
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the key lime juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before frosting.
