Key Lime Cake Recipes

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KEY LIME CAKE



Key Lime Cake image

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

1 cup Canola or Olive Oil
3 large Eggs
1 1/3 cup Whole Milk
2 Tablespoons Fresh Lime Zest
1 Tablespoon Fresh Lime Juice
2 cups Sugar
2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Salt
1/2 cup Butter ((softened))
8 ounce Cream Cheese ((softened))
4 - 4 1/2 cups Powdered Sugar
1 Tablespoon Fresh Lime Juice
1/2 teaspoon Fresh Lime Zest
Fresh Limes ((sliced for garnish))

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 II



Key Lime Cake II image

Lemon Bundt® cake gets a tropical twist thanks to the addition of Key lime juice and lemon pudding mix to the batter.

Provided by Kaye Frickhoeffer

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Bundt Cake

Time 1h10m

Yield 24

Number Of Ingredients 8

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
¾ cup water
½ cup vegetable oil
4 eggs
5 tablespoons key lime juice
1 ½ cups confectioners' sugar
3 tablespoons key lime juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.
  • In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
  • To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 28 g, Cholesterol 36.5 mg, Fat 8 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 220.6 mg, Sugar 17.2 g

KEY LIME CAKE



Key Lime Cake image

Key lime pie lovers, prepare for a real treat. Some of our favorite seasonal surprises come in the form of cakes, whether it's a simple Bundt or a seven-layer masterpiece filled with chocolate or your favorite fruity preserves. That's why we are delighted to add this sweet and tart dessert into our summertime rotation. Key limes are a refreshing twist to the classic lemon zest, and give this light and fluffy cake an extra flavorful punch.

Provided by Southern Living Editors

Categories     Layer Cakes

Time 3h45m

Yield Serves 12

Number Of Ingredients 20

4 large egg yolks, lightly beaten
1 1/4 cups granulated sugar
1/2 cup fresh or bottled Key lime juice (such as Nellie and Joe's Key West Lime Juice)
1/2 cup (4 oz.) unsalted butter, cut into cubes
Vegetable shortening
2 1/4 cups granulated sugar
1 1/4 cups (10 oz.) unsalted butter, softened
7 large egg whites, at room temperature
3 1/2 cups (about 14 7/8 oz.) all-purpose flour, plus more for pans
4 teaspoons baking powder
3/4 teaspoon table salt
1 cup water
1 tablespoon Key lime zest (from 4 Key limes)
2 teaspoons vanilla extract
1 cup (8 oz.) unsalted butter, softened
3 cups (about 12 oz.) unsifted powdered sugar
2 tablespoons fresh or bottled Key lime juice
2 teaspoons vanilla extract
1/8 teaspoon table salt
Key lime zest

Steps:

  • Prepare the Curd: Place egg yolks in a small heatproof bowl. Bring sugar and lime juice to a boil in a heavy nonaluminum 3 1/2-quart saucepan over medium-high. Remove from heat. Gradually whisk about one fourth of the hot juice mixture into egg yolks. Add egg yolk mixture to remaining hot juice mixture in saucepan, whisking constantly until well combined. Cook mixture over medium, whisking constantly, until thickened to pudding-like consistency, 6 to 8 minutes. Add butter cubes in 6 additions, whisking constantly after each addition until butter melts and mixture is well combined. Remove from heat. Pour mixture through a fine mesh strainer into a bowl. Place plastic wrap directly on surface of mixture to prevent a film from forming. Chill at least 3 hours or up to 24 hours.
  • While Curd chills, prepare the Cake Layers: Preheat oven to 350°F. Grease (with shortening) and flour 3 (8-inch) round cake pans; set aside. Beat sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until fluffy, 3 to 5 minutes. Gradually add egg whites, one third at a time, beating well on low speed after each addition. Whisk together flour, baking powder, and salt in a separate bowl. Gradually add flour mixture to butter mixture alternately with water, beginning and ending with flour mixture, beating on low speed until just incorporated. Stir in lime zest and vanilla. (Batter will appear broken.) Pour batter evenly into prepared cake pans. Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, 18 to 21 minutes. Cool in pans on wire racks 10 minutes. Invert cakes onto wire racks, and let cool completely, about 1 hour.
  • Prepare the Frosting: Beat butter with an electric mixer on medium speed until smooth, about 1 minute. Gradually add powdered sugar, lime juice, vanilla, and salt, beating until smooth, about 2 minutes. Increase speed to medium-high; beat until light and fluffy, about 1 minute. Spoon Frosting into a large piping bag with a tip cut off (about 1/2 inch).
  • Assemble the Cake: Place 1 Cake Layer on a serving plate or a cake stand. Pipe Frosting in a ring (about 1/4-inch high) around top outer edge of layer. Spread one third of the Curd (about 1/2 cup) inside Frosting ring. Top with second Cake Layer; repeat Frosting piping and Curd spreading. Top with third Cake Layer; repeat Frosting piping and Curd spreading. Spread remaining Frosting around sides of cake, reserving about 1/2 cup in piping bag. Pipe reserved Frosting into a ring of 1/2-inch dots around top of cake. Garnish cake with lime zest.

KEY LIME CAKE



Key Lime Cake image

This luxurious Key lime cake mimics the classic Key lime pie in flavor and presentation. It's the perfect dessert for anyone who loves limes.

Provided by Kristina Vanni

Categories     Dessert     Cake

Time 55m

Number Of Ingredients 22

For the Cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
3 eggs
2/3 cup vegetable oil
2 tablespoons Key lime zest
2/3 cup Key lime juice
For the Frosting:
3/4 cup unsalted butter (softened)
8-ounces cream cheese (softened)
6 cups powdered sugar (divided)
2 1/2 tablespoons Key lime juice
1/4 cup sweetened condensed milk
For the Garnish:
Graham cracker crumbs
Whipped cream
Key lime zest
Key lime slices

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



Key Lime Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 18

Butter, for greasing pan
Flour, for dusting pan
One 3-ounce package lime flavored gelatin
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 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
5 large eggs, slightly beaten
1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
1/2 cup confectioners' sugar
1/2 cup (1 stick butter), room temperature
One 8-ounce package cream cheese, room temperature
One 1-pound box confectioners' sugar

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 POUND CAKE



Key Lime Pound Cake image

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

2 cups butter, softened
2-1/2 cups sugar
6 large eggs, room temperature
2 teaspoons grated key lime zest
2 tablespoons Key lime juice
1 tablespoon vanilla extract
4 cups all-purpose flour
3/4 cup 2% milk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon grated key lime zest
1 tablespoon Key lime juice
3-3/4 cups confectioners' sugar
Lime slices, optional

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 III



Key Lime Cake III image

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

1 (18.25 ounce) package lemon cake mix
1 ⅓ cups vegetable oil
4 eggs
1 (3 ounce) package lime flavored Jell-O® mix
¾ cup orange juice
½ cup butter
1 (8 ounce) package cream cheese
3 tablespoons fresh lime juice
4 cups confectioners' sugar

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 CAKE (THREE LAYERS)



Key Lime Cake (Three Layers) image

This cake has a tart and sweet flavor. A local restaurant called the "Pink House" shared their recipe in our local newspaper and it is yummy!

Provided by abstract.synapses

Categories     Dessert

Time 1h25m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 16

1 (3 ounce) package lime gelatin
1 1/3 cups granulated sugar
2 cups all-purpose flour, sifted
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
5 large eggs, slightly beaten
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/2 cup lime juice
1/2 cup confectioners' sugar
1/2 cup butter
1 (8 ounce) package cream cheese, room temperature
1 (1 lb) box confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees.
  • Grease and flour three 9-Inch round cake pans.
  • In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder and baking soda. Stir to mix well.
  • Add the eggs, oil, orange juice, lemon juice and vanilla.
  • Divide the batter evenly among the three pans and bake for 35-40 minutes.
  • Test for doneness by lightly touching the tops of the layers or inserting a toothpick.
  • Cool the layers in the pans for 5 minutes then turn them out onto racks.
  • While the layers are still hot mix the lime juice and 1/2 cup confectioners' sugar and pour it over the layers on the racks.
  • You can pierce the layers with a fork to allow the glaze to soak in better.
  • Allow the layers to cool completely as you prepare the icing.
  • For the icing Cream the butter and cream cheese.
  • Beat in the confectioners' sugar until the mixture is smooth and easy to spread.
  • Spread the icing between the layers and on the top and sides of the cake.

Nutrition Facts : Calories 1156.7, Fat 65.8, SaturatedFat 19.8, Cholesterol 193.9, Sodium 608.8, Carbohydrate 135.8, Fiber 1, Sugar 108, Protein 10.5

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