Key Lime Cake Recipe
User Reviews
4.9
Key Lime Cake Recipe
Description
The Key Lime Cake Recipe uses a boxed cake mix combined with sour cream, eggs, vegetable oil, lime juice, and lime zest. Baking in a 9x13 pan results in a dense and moist cake with subtle citrus notes from the lime ingredients integrated into the batter. After baking and cooling, a warm lime syrup made from lime juice and sugar is brushed over the top to infuse additional lime flavor and keep the cake moist.
The final topping consists of whipped topping or whipped cream spread evenly on the cake and sprinkled with fresh lime zest, adding a creamy and tart finish that complements the citrus brightness. The texture is soft with a smooth, luscious topping and a gentle tang throughout.
This cake is great served chilled or at room temperature and slices well for sharing. Preparing the cake a day ahead and adding the whipped topping just before serving helps flavors meld and keeps the topping fresh. Store decorated cakes in the refrigerator to maintain freshness of the whipped topping.
Ingredients
Key Lime Cake
- 1 box cake mix , vanilla, yellow or white
- 1/2 cup vegetable oil
- 3 large egg
- 3/4 cup sour cream
- 2 tablespoons lime zest
- 1/3 cup lime juice freshly squeezed
Key Lime Syrup
- 3 tablespoons lime juice
- 3 tablespoons sugar
Topping
- 2 cups whipped topping , or whipped cream
- 1 tablespoon lime zest
Instructions
Key Lime Cake
- Preheat the oven to 350F degrees (or 325F degrees if using a glass pan). Grease and flour the bottom and sides of a 9x13 inch pan.
- Add the cake mix, eggs, sour cream, 1/2 c oil, lime juice and lime zest to a large bowl.
- Beat with an electric mixer until smooth.
- Pour the batter into the prepared pan and bake for 27-32 minutes or until an inserted toothpick comes out clean and if you give the pan a gentle nudge the cake doesn't wobble in the middle.
- Remove from the oven and allow to cool.
Lime Syrup
- In a small saucepan over low heat add the lime juice and sugar. Heat until the sugar dissolves while gently stirring.
- When the cake is out of the oven, take a small pastry brush or a spoon and brush/drizzle the syrup over top.
Topping
- Spread the whipped topping over top of the cooled cake. Then sprinkle with lime zest.
- Cut into slices and serve.
Notes
- Prepare the cake the day before, drizzle with lime syrup, cover, and keep at room temperature overnight for enhanced flavor and moisture.
- After decorating with whipped topping or whipped cream, cover and refrigerate to keep the cake fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18slices
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Serving | 18g | |
| Calories | 59kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 21mg | 1% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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