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Key Lime Cake

A soft, zesty Key Lime Cake topped with a luscious cream, perfect for family gatherings and cozy winter evenings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 ¾ cups all-purpose flour (sifted)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 cup granulated sugar
  • ½ cup unsalted butter (softened)
  • 2 large eggs
  • 1 cup buttermilk (or milk plus one tablespoon of vinegar)
  • Zest of 2 limes
  • ½ cup fresh lime juice (around 4-5 key limes)
  • 1 teaspoon vanilla extract (Halal compliant)
  • A pinch of salt
For Topping
  • Whipped cream or cream cheese frosting for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9-inch round cake pan.
  3. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Then stir in the lime zest.
  6. Gradually add the dry mixture to the butter blend, alternating with the buttermilk, mixing until just combined.
  7. Gently fold in the lime juice and vanilla extract.
  8. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Frosting
  1. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  2. Once cool, top with whipped cream or cream cheese frosting.

Notes

Store the Key Lime Cake in an airtight container at room temperature for up to 2 days or refrigerate for a week. It can also be frozen for about 3 months. Reheat individual slices in the microwave for about 10-15 seconds.