Key Lime Cake
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
Scale
- 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
- Preheat your oven to 350°F (175°C) and thoroughly grease three 8-inch cake pans.
- Cream the softened butter and granulated sugar together in a stand mixer until pale and fluffy.
- Beat in the room temperature eggs one at a time until fully incorporated.
- Sift together the all purpose flour and baking powder.
- Gradually add the dry ingredients to the butter mixture, alternating with the fresh key lime juice.
- Fold in the key lime zest by hand to preserve the aromatic oils.
- Divide the batter evenly between the three pans and bake for 25 to 30 minutes.
- 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.
Find it online: https://dishmio.com/key-lime-cake/