Key Lime Cake
Mouthwatering Key Lime Cake! Easy recipe with just the right amount of tanginess. Moist cake with key lime cream cheese frosting.
Servings: 10
Calories: 955kcal
Ingredients
For the Key Lime Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt scant
- 1 tablespoon lime zest
- 1 cup oil
- 1 cup sour cream*
- 1/2 cup key lime juice
- 2 egg whites from large eggs
For the Key Lime Cream Cheese Frosting
- 1 cup unsalted butter softened
- 8 ounces cream cheese cold (the kind in a brick)
- 1 1/2 tablespoons key lime juice
- 5 cups powdered sugar
- 1/8 teaspoon kosher salt
- 1/2 teaspoon lime zest optional garnish
Instructions
To Make the Key Lime Cake
- Preheat the oven to 325 degrees F and generously grease three 6-inch cake pans, two 8- or 9-inch cake pans, or one 9x13-inch pan and dust with flour. (Or line the wells of two cupcake pans with paper liners.)**
- Place the flour, sugar, baking soda, salt, and lime zest in a large mixing bowl, and whisk to combine.
- Create a well and add the oil, sour cream, key lime juice, and egg whites.
- Whisk the liquid ingredients together, gradually incorporating the dry ingredients from the outside edge of the well.
- Continue whisking until smooth, then transfer the batter to the prepared pan(s).
- Bake until springy to the touch. A skewer inserted in the center of the cake should come out clean. (Approx. 30 to 40 minutes)
- Cool completely in the pans, then unmold, frost with key lime cream cheese icing, and garnish with lime zest (optional).
To Make the Key Lime Cream Cheese Frosting
- Place the butter, cream cheese, and key lime juice in a large mixing bowl, and beat on medium-low speed until smooth.
- Scrape the bottom and sides of the bowl with a silicone spatula, and add about half the powdered sugar.
- Stir in the powdered sugar until combined, then scrape the bottom and sides of the bowl again, and add the remaining powdered sugar and the salt.
- Stir together until combined, then turn the mixer up to medium-high speed and whip until the frosting is fluffy and stiff. (Be careful not to over-whip the cream cheese frosting, or it could become runny. As soon as the frosting looks stiff, turn off the mixer and use the frosting immediately.)
Notes
*The same amount of buttermilk or plain, unsweetened yogurt can be substituted.
**This recipe can also be doubled and baked in a 12-cup bundt pan. Bake time may need to be adjusted if using another size pan.
Nutrition
Serving: 0.1cake | Calories: 955kcal | Carbohydrates: 117g | Protein: 6g | Fat: 53g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 464mg | Potassium: 127mg | Fiber: 1g | Sugar: 91g | Vitamin A: 1023IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 2mg