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
This Key Lime Cake has a wonderfully fresh, light, and creamy flavor that is just simply delicious.
Provided by Melissa Coleman
Categories Dessert
Time 45m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees. Grease and flour a 9 X 13-inch dish, and set aside.
- In a mixing bowl, mix the Lime Jello, sugar, flour, salt, baking powder, and baking soda until completely blended.
- Add the oil, Key Lime Juice, vanilla, eggs, and lime green food coloring. Mix until well blended.
- Pour the batter into the greased and floured 9 X 13 dish.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake to a wire rack to completely cool.
- When the cake is cooled, make the icing.
- Cream together the butter and cream cheese, until smooth and creamy.
- Add the powdered sugar, a little at a time, until all the powdered sugar is added, mixing between additions.
- Mix until the icing is smooth and creamy.
- Add a few drops of lemon juice at the very end of mixing, just to give the icing a fresh flavor.
- Ice the cake with the icing, and sprinkle a few crushed graham cracker crumbs on top - or you can top with green sugars.
- Add a slice of lime, serve, and Enjoy! Makes approximately 12 - 15 pieces.
Nutrition Facts : Calories 755 calories, Carbohydrate 87 grams carbohydrates, Cholesterol 117 milligrams cholesterol, Fat 44 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 392 milligrams sodium, Sugar 64 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
LIME CAKE FROM SCRATCH
Delicious Lime Layer Cake from Scratch with Lime Curd Filling
Provided by Melissa Diamond
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees. Grease and flour two 8 x 2 inch round pans. I split the layers for four layers to assemble the cake, your could also bake in three 8 x 2 pans. This will give you more lime curd per slice. I used the reverse creaming method for this recipe.
- In the bowl of your mixer combine the cake flour, sugar, salt, baking powder, and lime zest.
- In a separate bowl combine eggs, milk, vegetable oil, and lime juice. Blend with a fork.
- Whisk the dry ingredients for 30 seconds to combine. Begin with your mixer on low speed, gradually increasing to medium speed as you add the slices of butter a few pieces at a time. Beat until the dry ingredients are crumbly and moistened by the butter. The look & texture will be similar to coarse sand. Scrape the bottom and sides of the bowl to make sure there is no dry flour.
- Slowly add approximately 1/2 of the egg mixture to the dry ingredients and beat at medium speed for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the bowl and add the remaining egg mixture in 2 additions, beating for 20 seconds after each addition.
- Bake at 350 degrees for 30 to 35 minutes (25 to 30 minutes if you bake in 3 pans) or until a toothpick inserted in the center comes out clean. Let cakes cool 10 minutes then turn out. Makes 6 1/2 cups of batter, works well for cupcakes.
- In a saucepan over medium heat bring the water and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves and the mixture is clear.
- Remove from heat and stir in the lime juice. Cool. If you want the mixture to be a thicker consistency, cook longer over low heat.
- Brush a small amount of the syrup onto your cake layers before you begin assembling your cake. Apply sparingly so that the cake does not become soggy. We apply while the cakes are still warm but you could also do this at room temp just before assembling. We prefer to use a pastry brush. With lime juice added to the mixture it will last 3 to 4 days in the refrigerator.
- Combine sugar and cornstarch in a saucepan, pour in water. Over medium heat, stir the mixture constantly until it thickens and comes to a boil. Boil for 1 minute, remove the pan from the heat.
- Spoon about 1/2 cup of the hot mixture into a small bowl containing the egg yolks and stir quickly until combined.
- Pour the egg mixture back into the saucepan. Return pan to medium heat and cook, stirring constantly, approximately 1 min. The mixture will thicken slightly.
- Remove from heat and stir in the butter, lime juice and lime zest. Cool before using.
KEY LIME CREAM CAKE
Provided by Bakerella
Time 1h15m
Number Of Ingredients 18
Steps:
- For cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch cake pans.
- Sift flour, sugar, baking powder, baking soda and salt into mixer. Add eggs, oil and lime juice. Beat until smooth. Add sour cream and beat until smooth.
- Pour into prepared pans and bake for 25 minutes or until a toothpick inserted comes out clean. Cool and frost.
- For frosting: Beat butter and cream cheese until smooth. Beat in vanilla. For really creamy frosting, mix in 1/4 cup of key lime juice. You can also leave it out or add more confectioners sugar to make it thicker. Add a small amount of green food color if you'd like the frosting tinted.
- For Whipped cream: Chill metal bowl and beaters in freezer for about 20 minutes. When ready to whip, add ingredients to the bowl and beat until stiff peaks form.
- Divide cake into four layers and frost. Pipe top with whipped cream or add crushed graham crackers to the side of the cake if desired. Refrigerate.
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 BUNDT CAKE
Key Lime Bundt Cake is delicious! This recipe made with a box of cake mix and a package of instant pudding. It's a mixture of tangy citrus and soft, sweet cake.
Provided by Jill
Categories Cake
Time 50m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees and spray your bundt pan with baking spray, set aside
- Using a standing mixer, combine cake mix, pudding, eggs, sour cream, sugar, oil, key lime juice and vanilla and beat until combined
- Mix in the green gel food coloring until combined
- Pour into a bundt pan and bake in the oven for 35-45 minutes or until a toothpick comes out clean when poking the center
- Allow to cool completely on the counter before removing from the pan
- Combine all ingredients in your standing mixer and beat on high until smooth.
- Spoon frosting into a piping bag and pipe the frosting over the top.
- Sprinkle with key lime zest if desired
FRESH KEY LIME CAKE!
You will love the fresh taste of this Key Lime Cake! Key Limes or regular limes will work. It is tender with a tangy fresh flavor we love!
Provided by Kathi & Rachel
Categories Dessert
Time 45m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F. Spray a 9" x 13" pan with non-stick spray.
- Mix together butter and sugar. Add eggs one at a time.
- Add milk, vanilla, lime juice, lime zest to combine.
- Add flour, baking powder and salt.
- Mix with electric mixer until well blended
- Pour the batter into the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cake and frost with Fresh Lime Frosting.
- For Fresh Lime Frosting
- In a large bowl, beat together the butter and cream cheese with an electric mixer. Add lime juice and lime zest. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.
- Spread on cooled cake and garnish with additional lime zest.
Nutrition Facts : Calories 350 kcal, Carbohydrate 48 g, Protein 3 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 69 mg, Sodium 247 mg, Sugar 32 g, ServingSize 1 serving
KEY LIME CUPCAKES RECIPE
Baked in just 30 minutes, these key lime cupcakes take the classic key lime pie dessert to the next level. These delicious, tangy key lime cupcakes are easy
Provided by Victoria Threader
Categories Dessert, Snack
Time 1h15m
Yield Makes: 12
Number Of Ingredients 10
Steps:
- For the cakes: Preheat the oven to 160°C/325°F/Gas Mark 3 and line your muffin tray with cases
- Add the lime juice to the milk and leave to one side. Beat the butter and sugar together until light in colour, add the eggs, sifted flour, baking powder and beat again. Add the lime zest, milk and lime mix and beat again until just combined.
- Divide the mixture between the 12 cases and bake for 30 minutes. Remove from the oven and cool in the tin for 5 minutes before moving onto a wire rack. When the cakes are cool, remove the centre from the cakes with an apple corer. Add one teaspoon of key lime curd to each cake the replace the sponge centre.
- For the Swiss meringue buttercream: Add the egg whites and sugar to a large heat proof bowl and heat over a pan of boiling water, making sure the water doesn't touch the bowl. If you have a sugar thermometer the sugar will be dissolved when it gets to between 140-160°F or when it doesn't feel gritty anymore.
- When the sugar has dissolved transfer to a stand mixer bowl - stand mixers are good for this but not essential. Whisk the sugar and egg white until you have stiff peaks. Once you have stiff peaks and the bowl is cool to touch, add in the butter one cube at a time and mix until all the butter has been mixed in. It may look like the buttercream has split at one stage, this is normal, keep beating until you hear a slapping sound (about 8 minutes), this means it's ready. Add the vanilla extract and the salt and beat until mixed evenly through the buttercream.
- To pipe a swirl use a Wilton 2A nozzle and a piping bag or use a palette knife to spread the buttercream onto the cupcakes. Decorate with the neon sugar and a slice of lime.
Nutrition Facts : @context https, Calories 618 Kcal, Sugar 37 g, Fat 46.3 g, SaturatedFat 25.8 g, Protein 4.4 g, Carbohydrate 45.9 g
KEY LIME VANILLA BIRTHDAY CAKE
Provided by Trisha Yearwood
Categories dessert
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the vanilla cake: Butter and flour two 8-inch round cake pans; line the bottoms with parchment rounds. Position an oven rack in the middle of the oven and preheat to 350 degrees F.
- Sift together the flour, baking powder, baking soda and salt in a bowl. Set aside. Cream the butter and granulated sugar together in a mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then the egg whites. Beat until smooth, about 30 seconds. Beat in the vanilla.
- Reduce the speed to medium and add the flour mixture in 3 parts, alternating with the buttermilk and beginning and ending with the flour, making sure to scrape the sides of the bowl several times. Beat on high to smooth the batter, 10 to 15 seconds. Remove the bowl from the mixer and fold the sprinkles in by hand.
- Divide the batter between the 2 pans and smooth the tops with a spatula. Bake until a tester inserted in the centers comes out clean, 30 to 35 minutes. Cool the cakes on a rack for about 15 minutes, then remove from the pans, peel off the parchment and cool completely.
- For the key lime buttercream: Cream the butter and cream cheese in a clean mixer bowl in the stand mixer fitted with the paddle attachment until light and fluffy, about 2 minutes. Add the confectioners' sugar and salt and beat on the lowest speed until combined. Add the vanilla, lime zest and 2 tablespoons of the juice, then slowly increase the speed to high and beat until very light and fluffy, 1 to 2 minutes, adding the last tablespoon of lime juice if the buttercream seems too stiff to spread easily.
- Set one cake layer on a serving platter or cake turntable if you have one. Spread the top with about 1 1/2 cups buttercream almost to the edges. Top with the other cake layer, flat-side up. Spread the top of the cake with a heaping cup of buttercream and smooth with a large offset spatula. Spread the remaining buttercream on the sides of the cake. Hold the offset spatula at a 45-degree angle to the cake and rotate the cake (or turntable) to smooth the edges, leaving a thin layer of buttercream with the layers slightly showing through.
- Sprinkle the top of the cake with sprinkles and decorate the edge with the lime slices. Chill the cake to set the layers for at least 30 minutes or up to 1 hour before serving.
KEY LIME CAKE RECIPE
Try making this key lime cake that's bursting with citrusy flavor. The lime-flavored syrup and freshly-whipped cream frosting takes it to another level!
Provided by Mimosa das Neves
Categories Cakes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F degrees (or 325F degrees if using a glass pan). Grease and flour the bottom and sides of a 9x13 inch pan.
- Add the cake mix, eggs, sour cream, 1/2 c oil, lime juice and lime zest to a large bowl.
- Beat with an electric mixer until smooth.
- Pour the batter into the prepared pan and bake for 27-32 minutes or until an inserted toothpick comes out clean and if you give the pan a gentle nudge the cake doesn't wobble in the middle.
- Remove from the oven and allow to cool.
- In a small saucepan over low heat add the lime juice and sugar. Heat until the sugar dissolves while gently stirring.
- When the cake is out of the oven, take a small pastry brush or a spoon and brush/drizzle the syrup over top.
- Spread the whipped topping over top of the cooled cake. Then sprinkle with lime zest.
- Cut into slices and serve.
Nutrition Facts : ServingSize 0.00, Sugar 0.00
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