KEY LIME CAKE
Key Lime Cake with Cream Cheese Frosting. Moist key lime cake with sweet cream cheese frosting. A light and fluffy citrus lime cake with the perfect lime buttercream frosting! The BEST Lime Cake Recipe!
Provided by Modern Honey
Categories Dessert
Time 35m
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees.
- In a large mixing bowl, add oil, eggs, whole milk, lime zest, and lime juice. Cream for 2 minutes.
- In a large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold.
- Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Cool.
KEY LIME CAKE
Steps:
- Gather the ingredients. Preheat oven to 350 F. Grease and flour two 9-inch round cake pans and set aside.
- In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In the bowl of a stand mixer , combine the sour cream, eggs, vegetable oil, Key lime zest, and Key lime juice until smooth.
- Add the dry ingredients to the wet and mix until smooth.
- Pour the cake batter into the prepared pans and bake for 20 to 25 minutes or until a toothpick inserted comes out clean.
- Cool for 5 minutes in the pan and then invert on a wire rack to cool completely.
- To prepare the frosting, beat the butter and cream cheese until smooth.
- Add half of the powdered sugar, the Key lime juice, and the sweetened condensed milk. Beat until smooth.
- Add the remaining powdered sugar, 1 cup at a time, until the desired spreading consistency is achieved.
- Place the first cake layer on the serving platter. Top with some of the Key lime frosting.
- Place the second cake layer on top. Frost the top and sides with the remaining frosting.
- Press the graham cracker crumbs around the base of the cake, about 1-inch high.
- Pipe the whipped cream in a circle around the top of the cake.
- Garnish with key lime zest and key lime slices.
- Refrigerate until ready to serve. Enjoy!
Nutrition Facts : Calories 762 kcal, Carbohydrate 107 g, Cholesterol 111 mg, Fiber 1 g, Protein 6 g, SaturatedFat 15 g, Sodium 327 mg, Sugar 85 g, Fat 36 g, UnsaturatedFat 0 g
KEY LIME CAKE III
This is a very moist cake. Very easy to make. If you like key lime, you will love this cake.
Provided by Judy
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Yield 30
Number Of Ingredients 9
Steps:
- Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.
- To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 32 g, Cholesterol 45.6 mg, Fat 18.2 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 5.8 g, Sodium 189.5 mg, Sugar 26.2 g
LEMON-LIME MAGIC CAKE
A citrusy lemon-lime filling is poured over white cake batter so the filling becomes the bottom layer and the cake layer rises to the top. It's magic and delicious!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 18
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
- In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 75 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 29 g, TransFat 0 g
CITRUS KEY LIME CAKE
This recipe was given to me by a co-worker's mother who lives in Alabama. It is a refreshing cake that is a big hit everytime I make it! It is very easy to prepare and the results are amazing! The cake usually takes a little longer in a 13x9 pan and the outside of the cake will brown just a bit. Enjoy!
Provided by pbjones4
Categories Dessert
Time 30m
Yield 12-16 pieces, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Mix cake mix, jello, oil, eggs, and orange juice.
- Beat 3 minute at medium speed.
- Pour into 3 greased cake pans or 13x9 greased pan.
- Bake at 350 for 25-30 minute for cake pans and 35-40 minute for 13x9.
- Mix confectioners' sugar and lime juice.
- Pour over warm layers or 13x9 cake.
- Mix sugar, butter, cream cheese and vanilla and cream together with mixer.
- Frost cake when cooled and enjoy!
Nutrition Facts : Calories 762.8, Fat 48.5, SaturatedFat 13.5, Cholesterol 119.5, Sodium 448, Carbohydrate 77.8, Fiber 0.5, Sugar 60.4, Protein 6.3
KEY LIME RUM CAKE RECIPE BY TASTY
This rum and citrus-infused cake will be your new favorite dessert! Bake the cake, brush it liberally with a buttery rum soak, then drizzle it all over with an easy-to-make glaze packed with key lime juice and zest. Sweet, tart, and boozy, all in one bite!
Provided by Nichi Hoskins
Categories Desserts
Time 9h35m
Yield 10 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 325°F (170°C). Grease a 10-12-cup bundt pan with nonstick spray. Dust the inside of the pan with flour and turn the pan to coat evenly, then shake out any excess.
- Make the rum cake: In a large bowl, mix together the flour, sugar, pudding mix, baking powder, salt, butter, and canola oil with an electric hand mixer on medium speed until mixture is well incorporated and looks sandy.
- With the mixer running on low speed, add the milk and eggs and beat until the batter is smooth. Scrape down the sides of the bowl with a spatula as needed.
- Add the rum, vanilla, lime juice, and lime zest and stir with a rubber spatula to incorporate.
- Pour the batter into prepared bundt pan, then smooth the top with a spatula.
- Bake the cake for 45-55 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool slightly in the pan.
- Make the rum soak: In a medium saucepan, combine the butter, sugar, water, salt, and rum. Bring to a boil over high heat, then reduce the heat to low and simmer for 5-10 minutes, until the syrup thickens slightly. Transfer the syrup to a medium bowl and stir in the vanilla and lime juice.
- Use a long skewer to poke holes all over the cake. Pour about ¼ cup (60 ML) of the syrup over the cake . Allow the syrup to soak in (this may take 1-2 minutes), then continue pouring over the remaining syrup, ¼ cup at a time.
- Cover the pan loosely with plastic wrap and let the cake sit overnight at room temperature.
- When ready to serve, loosen the edges of the cake with a butter knife and invert onto a wire rack set inside a rimmed baking sheet. If the cake doesn't release easily, place it in a 350°F oven for about 10 minutes to soften the syrup.
- Make the key lime glaze: In a small bowl, whisk together the powdered sugar, lime juice, and lime zest until combined.
- Pour the glaze over the top of the cake.
- Transfer the cake to a platter, then slice and serve. Leftover cake can be wrapped in plastic wrap and stored at room temperature for 3-4 days.
- Enjoy!
Nutrition Facts : Calories 666 calories, Carbohydrate 76 grams, Fat 32 grams, Fiber 1 gram, Protein 6 grams, Sugar 50 grams
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