Key Lime Cake Recipe

Name: Key Lime Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10 servings
Ingredients: 3 eggs; 2.5 cups all purpose flour; 2 cups sugar; 1 cup milk; 4 oz unsalted butter, room temperature; 2 tsp baking powder; 1 Tbsp key lime zest*; 2 Tbsp key lime juice*; 1 tsp salt; 1x 14oz can sweet condensed milk; 1-2 Tbsp key lime zest*; 1/2 cup key lime juice*

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
10 servings
Course
Dessert, Breakfast
Cuisine
South American, Brazilian

Key Lime Cake Recipe

Quincy Hayes

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This beautiful key lime cake recipe is moist, crumbly, and made with easy-to-find ingredients. But the best part is, this pretty cake is topped with a sweet limy cream that tastes JUST like key lime pie! It's seriously so good!

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Ingredients

Servings

For the Cake:

3 eggs
2.5 cups all purpose flour
2 cups sugar
1 cup milk room temperature
4 oz unsalted butter, room temperature one stick
2 tsp baking powder
1 Tbsp key lime zest* about 2 limes
2 Tbsp key lime juice* about 2 limes
1 tsp salt

For the Frosting:

1x 14oz can sweet condensed milk
1-2 Tbsp key lime zest* about 4 limes
1/2 cup key lime juice* about 4 limes

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Instructions

For the Cake:

Preheat oven to 350F.
Spray, or grease and flour a bundt cake pan.
Add the all purpose flour, the baking powder and the salt to a large bowl, and whisk to combine – set aside.
Mix the butter and the sugar in a large bowl, using a hand mixer until it looks sandy. Then add in the eggs, one at a time, mixing until combined between each addition (a few minutes on medium speed).
Alternate adding flour mixture and the milk, beginning and ending with flour (3 additions of flour and 2 of milk), fully incorporating after each addition.
With a spatula, scrape the sides of the bowl and give it a stir. Then, add in the key lime juice and zest and stir to combine.
Pour the batter into the greased bundt pan, and bake until a cake tester/toothpick inserted to the middle comes out lightly crumbly to clean (about 35-40 mins)
Move the cake pan to a cooling rack and let it cool for about 5-10 mins, then remove the cake from the pan and let it cool on the rack

For the Frosting:

Add in the condensed milk and the key lime juice to a medium bowl.
Using a hand mixer, or a hand whisk**, whisk the mixture until creamy and frothy - about 3 minutes on high. Sprinkle in a little bit of the zest and gently stir it with a spatula.
Pour the lime cream over the cake, and sprinkle with the remaining key lime zest.