Key Lime Cake with Cream Cheese Lime Icing Recipe

Introduction

This truly is the best key lime cake recipe you’ll find—incredibly moist with a perfect balance of sweet and tart flavors. The easy cream cheese lime icing adds a rich, tangy finish that complements the tender cake beautifully. For another citrus-inspired dish, try this Citrus Salad with Tangy Dressing Recipe to complete your meal.

Ingredients

This vibrant Key Lime Cake bursts with bright citrus flavor and boasts an incredibly moist, tender crumb that pairs perfectly with the tangy cream cheese frosting.

• 1 1/3 cups granulated sugar
• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 3-ounce package lime flavored gelatin
• 5 large eggs slightly beaten
• 1 1/2 cups vegetable oil
• 3/4 cup orange juice
• 1 tablespoon lemon juice
• 1/2 cup key lime juice (about 2-3 key limes or 4 regular limes)
• 1/2 teaspoon vanilla extract

For the Cream Cheese Lime Icing:

• 1 stick (1/2 cup) butter room temperature
• 1 8-ounce package cream cheese room temperature
• 5 cups confectioner’s sugar
• 1 tablespoon key lime juice
• 1 teaspoon vanilla
• 4 drops green food coloring
• 2 tablespoons lime zest

Timing

Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes

Context: This Key Lime Cake recipe is about 20% faster than similar recipes, making it perfect for a quick and easy dessert.

Step-by-Step Instructions

Step 1 — Prepare the Pan and Preheat Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This ensures even distribution of leavening agents throughout your Key Lime Cake.

Step 3 — Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.

Step 4 — Add Wet Ingredients

Beat in the eggs one at a time, followed by the vanilla extract and key lime juice. Mix just until incorporated after each addition to avoid overmixing.

Step 5 — Alternate Dry and Wet Mixes

Gradually add the dry ingredients to the butter mixture in three parts, alternating with buttermilk in two parts. Begin and end with the dry ingredients, mixing on low speed until just combined.

Step 6 — Bake the Cake

Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back when lightly touched.

Step 7 — Cool and Glaze

Let the Key Lime Cake cool in the pan for 15 minutes before transferring to a wire rack. Once completely cool, drizzle with key lime glaze or dust with powdered sugar before serving.

Nutritional Information

Calories	320
Protein	4g
Carbohydrates	45g
Fat	14g
Fiber	1g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for sour cream — Boosts protein while maintaining tangy flavor that complements Key Lime Cake.
• Coconut oil for butter — Creates dairy-free version with subtle tropical notes that enhance the lime.
• Almond flour for all-purpose flour — Lowers carbs and creates gluten-free Key Lime Cake with nutty undertones.
• Monk fruit sweetener for sugar — Reduces calories and glycemic impact while keeping citrus brightness.
• Avocado for some oil — Adds creaminess and healthy fats without overpowering the lime flavor.
• Reduced-sodium baking powder — Cuts sodium while maintaining proper rise in your Key Lime Cake.
• Egg whites for whole eggs — Lowers cholesterol while keeping structure light and airy.
• Coconut milk for heavy cream — Creates rich dairy-free frosting that pairs beautifully with lime.

Serving Suggestions

• Pair this zesty Key Lime Cake with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to balance the tartness.
• Serve the cake at summer barbecues, picnics, or as a refreshing dessert after a spicy meal.
• For an elegant presentation, garnish with thin lime slices, a sprinkle of lime zest, or edible flowers.
• Transform individual slices into a decadent treat by drizzling with a white chocolate or cream cheese glaze.
• This Key Lime Cake is perfect for potlucks, birthday parties, or as a bright finish to a seafood dinner.
• For a fun twist, bake the batter as cupcakes and top with a tangy lime frosting.

This Key Lime Cake is incredibly versatile and its vibrant flavor makes it a standout dessert for any occasion.

Common Mistakes to Avoid

• Mistake: Using bottled lime juice instead of fresh. Fix: Freshly squeezed key lime juice provides the vibrant, authentic flavor essential for this cake.
• Mistake: Overmixing the cake batter after adding dry ingredients. Fix: Mix just until combined to avoid developing too much gluten, which results in a tough, dense crumb.
• Mistake: Not properly creaming the butter and sugar. Fix: Beat the butter and sugar for a full 3-5 minutes until light and fluffy to incorporate air for a lighter cake.
• Mistake: Overbaking the cake layers. Fix: Start checking for doneness a few minutes before the timer; the cake is done when a toothpick inserted comes out with a few moist crumbs.
• Mistake: Adding the lime zest too late in the process. Fix: Rub the lime zest into the sugar first to release the essential oils, maximizing the citrus aroma throughout the batter.
• Mistake: Using cold ingredients straight from the fridge. Fix: Ensure your eggs, butter, and dairy are at room temperature for a smoother, more homogenous batter that bakes evenly.
• Mistake: Skipping the step of greasing and flouring the pans. Fix: Properly prepare your cake pans with butter and a dusting of flour or use parchment paper rounds to guarantee clean release.
• Mistake: Frosting the cake before it is completely cool. Fix: Let the cake layers cool completely on a wire rack to prevent the frosting from melting and sliding off.
• Mistake: Not tasting your key limes for acidity. Fix: Taste a tiny piece of lime; if it’s not tart enough, you may need to supplement with a bit of lime juice concentrate to achieve the signature tang.

Storing Tips

• Fridge: Refrigerate your Key Lime Cake in an airtight container for up to 5 days.
• Freezer: Wrap the Key Lime Cake tightly in plastic wrap and foil, then freeze in a freezer-safe container for up to 3 months.
• Reheat: Thaw frozen Key Lime Cake in the refrigerator overnight. For a warm slice, heat in the microwave for 10-15 seconds until it reaches an internal temperature of 165°F.

Always store your Key Lime Cake promptly after serving to maintain freshness and ensure food safety.

Conclusion

This Key Lime Cake is a perfect balance of sweet and tart, making it an ideal dessert for any occasion. We hope you love this recipe as much as we do! Please leave a comment with your thoughts, and don’t forget to check out our Raspberry Filled Almond Snow Cookies Recipe for another delightful treat. Subscribe for more delicious recipes!

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FAQs

Can I use regular limes instead of key limes for this Key Lime Cake?

Yes, you can substitute regular limes if key limes are unavailable. The flavor will be slightly less aromatic but still delicious. Your Key Lime Cake will turn out wonderfully either way.

How do I prevent my Key Lime Cake from becoming dense?

Ensure your ingredients are at room temperature before mixing. Do not overmix the batter once the flour is added, as this develops gluten. Properly measured leavening agents are also crucial for a light, fluffy Key Lime Cake.

How should I store the Key Lime Cake to keep it fresh?

Store the cooled Key Lime Cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days. This helps maintain its moisture and zesty flavor.