Description
A moist and tangy key lime cake bursting with fresh citrus flavor, layered and topped with a rich, creamy key lime cream cheese frosting for the perfect balance of sweet and tart.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon key lime zest
- 1/2 cup fresh key lime juice
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons key lime juice
- 1 teaspoon key lime zest
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in key lime zest and vanilla extract.
- Alternate adding dry ingredients and buttermilk to the batter, beginning and ending with dry ingredients. Mix in key lime juice until just combined.
- Divide batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, beating until fluffy. Mix in key lime juice and zest.
- Frost the cooled cake layers and spread frosting over the top and sides. Chill for 30 minutes before serving for best results.
Notes
- Use fresh key lime juice for the most vibrant flavor.
- If key limes are unavailable, substitute regular lime juice.
- Chill the cake before slicing for cleaner cuts.
- Store in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American