Key West Key Lime Cake
Transport your taste buds to the tropics with this vibrant Key West Key Lime Cake, a perfect balance of tangy and sweet that’s sure to brighten any dessert table. Bursting with the zesty charm of fresh Key lime juice and zest, this moist and fluffy cake is layered with a luscious glaze that drips decadently down its sides, amplifying its citrusy allure. Its effortless preparation involves a quick batter and a simple, sugary glaze, making it a delightful treat for both casual gatherings and special occasions. Garnished with an optional sprinkle of lime zest or thin Key lime slices, this cake is as visually stunning as it is delicious. Whether serving it after dinner or as the centerpiece at a summer soirée, this easy-to-make dessert will leave your guests craving more. Keywords: Key lime cake, Key lime dessert, tropical cake recipe, moist citrus cake, Key West-inspired dessert.
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Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 4 pieces Large eggs
- 0.5 cups Key lime juice (freshly squeezed)
- 2 tablespoons Key lime zest (finely grated)
- 0.75 cups Whole milk
- 1.5 teaspoons Vanilla extract
- 2 cups Powdered sugar
- 0.25 cups Key lime juice for glaze
- 1 teaspoons Key lime zest for glaze
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, cream the butter and sugar together using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Step 4
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Step 5
Mix in the Key lime juice, Key lime zest, and vanilla extract until combined. The mixture might look slightly curdled, but that's okay.
Step 6
Reduce the mixer speed to low, and alternately add the flour mixture and milk to the batter in three additions, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Step 7
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Step 8
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 9
Allow the cakes to cool in the pans for 10 minutes. Then, run a knife around the edges of the pans, invert the cakes onto a wire rack, and let them cool completely.
Step 10
To make the glaze, whisk together the powdered sugar, Key lime juice, and Key lime zest in a small bowl until smooth.
Step 11
Once the cakes are completely cooled, drizzle the glaze over the top of each cake layer, allowing some to drip down the sides.
Step 12
Optional: Garnish with extra Key lime zest or thin slices of Key lime for decoration. Slice and serve!
Nutrition Facts
| Serving size | (1359.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3978.2 |
| Total Fat 173.3g | 0% |
| Saturated Fat 101.0g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 1153.5mg | 0% |
| Sodium 2463.3mg | 0% |
| Total Carbohydrate 563.5g | 0% |
| Dietary Fiber 8.9g | 0% |
| Total Sugars 313.2g | |
| Protein 63.1g | 0% |
| Vitamin D 328.0IU | 0% |
| Calcium 443.4mg | 0% |
| Iron 18.6mg | 0% |
| Potassium 1119.6mg | 0% |
Source of Calories