Key Lime Cake
The ultimate comfort food, the Key Lime Cake is a delightful balance of tart and sweet. With its zesty flavor and creamy frosting, it's the perfect dessert for any occasion. Get ready to impress your guests with this easy weeknight treat!
Equipment
- Mixing Bowl
- Frying Pan
- Whisk
- Baking Sheet
- Oven
Ingredients
- 2 ¼ Cups Cake Flour
- 1 ½ Cup Granulated Sugar
- 1 Tablespoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Cup Buttermilk
- ¼ Cup Fresh Lime Juice
- 2 Tablespoons Lime Zest
- 2 Teaspoons Clear Vanilla
- ½ Cup Vegetable Oil
- 4 Egg Whites
- Lime Wedges for Garnish
- Graham Crackers for Garnish
- 8 Ounces Cream Cheese Room Temperature
- ½ Cup Unsalted Butter Room Temperature
- 1 Teaspoon Clear Vanilla Extract
- 2 Teaspoons Lime Zest
- ½ Teaspoon Salt
- 4 Cups Powdered Sugar
Instructions
- Preheat the oven to 350°F and spray two 8-inch cake pans with nonstick spray. Add a parchment round to the bottom of the pans and spray the parchment with the nonstick spray. Set aside.
- In a large bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, and salt.
- Add the buttermilk, lime juice, lime zest, vanilla, and oil to the dry ingredients and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.
- In a separate bowl, whip the egg whites until they reach medium stiff peaks. Fold the egg whites carefully into the batter just until the streaks of egg whites have been absorbed.
- Separate the batter evenly into the two cake pans and bake for 35-40 minutes, or until the center of the cake springs back when pressed on. Let cool completely.
- Wrap each cake in plastic wrap and store in the fridge for at least 2 hours or overnight.
- Once chilled, frost with the lime cream cheese frosting and decorate with fresh lime wedges and crushed graham crackers.
- In the bowl of a mixer, beat the cream cheese and butter together until smooth. Scrape down the bowl and beat again for about 10 seconds to make sure it’s well incorporated.
- Add the vanilla, lime zest, salt, and powdered sugar. Mix on low until the powdered sugar is moistened enough for you to increase the speed to medium-high without making a mess. Beat until smooth and fluffy, about 2-3 minutes.
- This frosting is best used immediately to frost the cake. If you make it in advance be sure it let it come to room temperature before using it to frost the cake.
Notes
- Storage: Store leftover cake in the refrigerator to keep it fresh.
- Freezing: You can freeze the cake layers wrapped in plastic wrap for up to three months.
- Pairing: Serve with a dollop of whipped cream for a delightful contrast to the tart lime.
- Flavor variations: Experiment by adding coconut to the batter for a twist!
- Cutting the cake: Use a sharp, serrated knife to slice the cake to avoid tearing it.