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Key Lime Cake

Key Lime Cake

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A bright and zesty three-layer tropical masterpiece featuring a moist lime-infused sponge and a rich, tangy cream cheese frosting that perfectly balances the citrus punch.

Ingredients

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  • 3 cups All Purpose Flour
  • 2 cups Granulated Sugar
  • 1 cup Unsalted Butter (softened)
  • 4 large Eggs (room temperature)
  • 0.5 cups Key Lime Juice (freshly squeezed)
  • 2 tablespoons Key Lime Zest (finely grated)
  • 1 tablespoon Baking Powder
  • 8 ounces Cream Cheese
  • 4 cups Powdered Sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and thoroughly grease three 8-inch cake pans.
  2. Cream the softened butter and granulated sugar together in a stand mixer until pale and fluffy.
  3. Beat in the room temperature eggs one at a time until fully incorporated.
  4. Sift together the all purpose flour and baking powder.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the fresh key lime juice.
  6. Fold in the key lime zest by hand to preserve the aromatic oils.
  7. Divide the batter evenly between the three pans and bake for 25 to 30 minutes.
  8. Allow layers to cool completely before frosting with a whipped mixture of cream cheese, butter, and powdered sugar.

Notes

  • Use fresh key limes rather than bottled juice for a more vibrant and natural citrus flavor.
  • Ensure all dairy and eggs are at room temperature to achieve a silky, emulsified batter.
  • Avoid over-mixing once the flour is added to maintain a light and airy crumb.
  • Brush the warm cake layers with a simple lime syrup for an extra moisture boost.