Key Lime Cake

Have you heard the good news?  Spring has sprung, daffodils have bloomed, temperatures have risen, and I have baked the ultimate cake to celebrate.  Key Lime Cake, yes cake, not pie. And according to my four-year-old niece, it is “deyicious.”

So there are kind of a lot of steps, and I have broken them down into even more for simplicity. But the end product is worth every one of them. It is just too scrumptious not to try, absolutely exploding with key lime flavor and sweetness. And the cake itself is so moist, so divine in its airiness that you won’t even remember the slightly complicated mixing process. It’s like forgetting the pain of childbirth when you see that little face, and you’re willing to do it all over again. Ok, so that is what the mothers say anyway. I haven’t actually had that experience myself, and I don’t mean to scare you, this cake really isn’t that difficult or time-consuming. It just feels a little hectic when ten people are running around the kitchen preparing the big Easter meal. So, without further rambling, please have some key lime cake!

Key Lime Cake Recipe

adapted from Cooks

1/2 cup unsalted butter
1 cup sugar
2 eggs
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup heavy whipping cream
1 key lime zested and juiced

For glaze:
1/2 cup key lime juice
1 cup powdered sugar

  1. Grease bundt pan.  Preheat oven to 350 degrees.
  2. Cream the butter until smooth.
  3. Gradually add the sugar, beating until light and fluffy.
  4. Add the eggs, one at a time, and continue to beat.
  5. In a separate bowl, sift the salt, baking powder, and flour together.
  6. Alternately add the flour and cream to the egg mixture, starting and ending with the flour.
  7. Mix in juice and zest of key lime.
  8. Spoon the batter into the bundt pan and bake for 20 minutes.
  9. Cover loosely with aluminum foil and bake for another 20 minutes.  The cake is done when a toothpick inserted into the center comes out clean and the cake starts to pull away from the sides of the pan.
  10. Let stand 10 minutes, then turn onto a cake rack to let cool.

To make the glaze:

  1. Mix the sugar and key lime juice until smooth.
  2. Place a plate underneath the cake rack to catch excess glaze.
  3. While the cake is still warm, slowly drizzle the glaze on the cake so that the liquid is absorbed.
  4. Remove plate from underneath the cake rack and replace with a new plate.  Drizzle the glaze from the first plate over the cake.  Repeat this process until the cake has absorbed all the liquid.

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5 Responses to “Key Lime Cake”

  1. Deceivingly ordinary cake, but I know, from experience, that when you start eating it, you can’t stop, it is so good! Yours looks marvelous, it is only a pity that I cannot buy key lime here, only ordinary one, but it will do!

  2. Deanna says:

    ok, will try it, love key lime anything

  3. Colton Diaz says:

    Cake recipes are the specialty of my best friend, my favorite ones are those exotic fruit cakes’”~

  4. i love to eat cakes and bake them too that is why i am always on the lookout for cake recipes”*.

  5. Just Wonderful…

    This is insanely lovely….

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