Key Lime Cake Recipe 485
KEY LIME CAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.
- In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.
- For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.
- For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.
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
KEY LIME POUND CAKE
This Key lime pound cake was inspired from a basic pound cake recipe that I like to play around with. It's now the only cake requested at every gathering. The unfrosted cake freezes well. -Pat Stewart, Canton, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lime zest, vanilla and lime juice. Add flour alternately with milk, beating well after each addition. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack to cool completely. For frosting, in a large bowl, beat cream cheese, butter, lime zest and lime juice until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, garnish with lime slices and additional zest.
Nutrition Facts : Calories 575 calories, Fat 36g fat (22g saturated fat), Cholesterol 161mg cholesterol, Sodium 306mg sodium, Carbohydrate 57g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.
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 COOKIE CAKE
An old family recipe and a very simple Mexican dessert. It consists of ordinary vanilla cookies and a sweet and simple lime cream. As a personal note, this dessert is much better chilled and goes great with any hot drink.
Provided by Chris
Categories Cake Recipes
Time 2h15m
Yield 12
Number Of Ingredients 4
Steps:
- Pour condensed milk, lime juice, and lime zest into a blender and blend until rich and creamy.
- Arrange a layer of cookies to cover the bottom of a 9x13-inch glass baking dish. Pour 1/4 of the lime cream over the cookies. Repeat layers to use up all cookies and cream.
- Cover and refrigerate for 5 to 6 hours, or if you prefer a more chilled dessert, place in the freezer for 2 hours before serving.
Nutrition Facts : Calories 163.3 calories, Carbohydrate 27 g, Cholesterol 11.1 mg, Fat 5.1 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 2.4 g, Sodium 77.8 mg
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