Kick your dessert game up a notch with these irresistible key lime cake recipes! Whether you’re craving a quick treat or planning a special occasion, these zesty creations deliver the perfect balance of sweet and tangy. From classic layer cakes to creative twists, there’s something here for every home baker. Get ready to discover your new favorite dessert—let’s dive into these mouthwatering options!
Classic Key Lime Pound Cake
Now, let’s create a moist, tangy pound cake that brings Florida sunshine to your kitchen. This classic key lime version balances rich butteriness with bright citrus notes, perfect for both beginners and experienced bakers. Follow these steps carefully for a foolproof result that will become your new favorite dessert.
Ingredients
– 1 cup unsalted butter, softened (leave at room temperature for 30 minutes)
– 1 ½ cups granulated sugar
– 4 large eggs, room temperature (cold eggs can cause curdling)
– 2 cups all-purpose flour, spooned and leveled
– 1 teaspoon baking powder
– ½ teaspoon salt
– ½ cup whole milk
– ¼ cup key lime juice, freshly squeezed or bottled
– 2 tablespoons key lime zest (about 4-5 limes)
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F and generously grease a 9×5 inch loaf pan with butter or baking spray.
2. In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for 2 minutes until pale and creamy.
3. Gradually add the sugar while continuing to beat for 3-4 minutes until the mixture becomes light and fluffy.
4. Add eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
6. Add one-third of the flour mixture to the butter mixture and mix on low speed until just combined.
7. Pour in half of the milk and mix until the liquid is absorbed, about 15 seconds.
8. Repeat with another third of flour mixture, then the remaining milk, and finally the last of the flour, mixing briefly after each addition.
9. Gently fold in the key lime juice, zest, and vanilla extract using a spatula until the batter is uniform.
10. Transfer the batter to your prepared pan and smooth the top with a spatula.
11. Bake at 350°F for 55-65 minutes until a toothpick inserted in the center comes out clean.
12. Cool the cake in the pan on a wire rack for 15 minutes before transferring it directly to the rack to cool completely.
Our pound cake emerges with a tender, fine crumb that melts in your mouth, while the key lime provides a refreshing tang that cuts through the richness. For an extra treat, try serving thick slices toasted with a dollop of whipped cream or alongside fresh berries for a beautiful dessert presentation.
Key Lime Coconut Cake
Remember that perfect balance of tart and sweet? This key lime coconut cake delivers exactly that, combining zesty citrus with tropical coconut in a moist, tender crumb that’s surprisingly simple to make from scratch. Ready your mixing bowls—we’ll walk through each step together.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
– 3 large eggs, room temperature
– 1 cup canned coconut milk, full-fat (shake the can well before using)
– 1/4 cup fresh key lime juice (about 8–10 key limes, or bottled if unavailable)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 cup sweetened shredded coconut (plus extra for garnish)
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan, then line the bottom with parchment paper.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream the softened butter and sugar for 2–3 minutes until light and fluffy.
4. Beat in the eggs one at a time, mixing just until each is incorporated to avoid overbeating.
5. Pour in the coconut milk and key lime juice, then mix on low until the wet ingredients are smooth.
6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until no flour streaks remain.
7. Fold in the shredded coconut until evenly distributed throughout the batter.
8. Pour the batter into the prepared pan and use a spatula to spread it evenly.
9. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool the cake in the pan on a wire rack for 15 minutes before inverting it to cool completely.
Once cooled, the cake reveals a soft, moist crumb with a subtle coconut chew and bright lime tang. Opt for serving it slightly warmed with a dollop of whipped cream or toasted coconut flakes for extra crunch—each slice feels like a mini tropical getaway.
Key Lime Cheesecake Cake
Keeping your dessert game strong just got easier with this Key Lime Cheesecake Cake. Kicking off with a buttery graham cracker crust, we’ll build layers of tangy cheesecake and moist vanilla cake, creating a showstopper that’s surprisingly simple to make. Let’s walk through each step together to ensure your creation turns out perfectly.
Ingredients
– 1 ½ cups graham cracker crumbs (about 10 full sheets, crushed fine)
– 6 tbsp unsalted butter, melted (cooled slightly to avoid sogginess)
– 2 (8 oz) packages cream cheese, softened to room temperature for smooth blending
– 1 cup granulated sugar
– 2 large eggs, at room temperature to prevent curdling
– ½ cup sour cream
– ¼ cup key lime juice, freshly squeezed or bottled
– 1 tsp vanilla extract
– 1 box vanilla cake mix (plus ingredients listed on box: typically eggs, oil, water)
– 1 cup heavy whipping cream, chilled
– ¼ cup powdered sugar
Instructions
1. Preheat your oven to 325°F and grease a 9-inch springform pan.
2. Combine graham cracker crumbs and melted butter in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared pan using the back of a measuring cup to create an even layer.
4. Bake the crust for 10 minutes at 325°F until lightly golden, then set aside to cool.
5. In a large bowl, beat softened cream cheese and granulated sugar with an electric mixer on medium speed for 2 minutes until smooth and creamy.
6. Tip: Scrape down the sides of the bowl halfway through mixing to incorporate all ingredients evenly.
7. Add eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
8. Mix in sour cream, key lime juice, and vanilla extract on low speed until just combined.
9. Pour the cheesecake filling over the cooled crust and spread it evenly with a spatula.
10. Prepare the vanilla cake mix according to package directions in a separate bowl.
11. Gently spoon the cake batter over the cheesecake layer, spreading it carefully to avoid mixing the layers.
12. Tip: Use a offset spatula to spread the cake batter without disturbing the cheesecake underneath.
13. Bake at 325°F for 55–60 minutes until the cake top is golden and a toothpick inserted into the center comes out clean.
14. Turn off the oven, crack the door open, and let the cake cool inside for 1 hour to prevent cracking.
15. Remove the cake from the oven and cool completely at room temperature for 2 hours.
16. Refrigerate the cake for at least 4 hours or overnight until thoroughly chilled.
17. Before serving, beat chilled heavy whipping cream and powdered sugar with an electric mixer on high speed for 3–4 minutes until stiff peaks form.
18. Tip: Chill your mixing bowl and beaters in the freezer for 15 minutes beforehand for faster whipping.
19. Spread the whipped cream over the chilled cake and garnish with lime zest or slices if desired.
Zesty lime cuts through the rich creaminess, while the graham cracker crust adds a satisfying crunch against the fluffy cake layers. Serve chilled slices with extra lime wedges for a bright contrast, or crumble leftover crust over the top for added texture.
Key Lime Bundt Cake with Glaze
Baking a moist, tangy Key Lime Bundt Cake is simpler than you might think, and this methodical guide will walk you through each step to ensure perfect results every time. By following these clear instructions, even beginner bakers can create a stunning dessert that balances sweet and citrus flavors beautifully. Let’s start with gathering our ingredients and preheating the oven.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 ½ cups granulated sugar
– 1 cup unsalted butter, softened (or margarine)
– 4 large eggs, room temperature
– ½ cup whole milk
– ½ cup Key lime juice (bottled or fresh)
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– 1 cup powdered sugar (for glaze)
– 2 tbsp Key lime juice (additional, for glaze)
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 10-cup Bundt pan with butter or non-stick spray.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to cream 1 cup softened butter and 1 ½ cups granulated sugar for 3–4 minutes until light and fluffy.
4. Add 4 large eggs one at a time to the butter mixture, beating for 30 seconds after each addition until fully incorporated.
5. Pour in ½ cup whole milk and ½ cup Key lime juice, mixing on low speed just until blended (do not overmix).
6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until no streaks of flour remain and the batter is smooth.
7. Pour the batter evenly into the prepared Bundt pan and tap the pan firmly on the counter to release any air bubbles.
8. Bake at 350°F for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
9. Cool the cake in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely (about 1 hour).
10. For the glaze, whisk 1 cup powdered sugar and 2 tbsp Key lime juice in a small bowl until smooth and drizzle-able.
11. Drizzle the glaze evenly over the cooled cake, allowing it to drip down the sides. Never has a Bundt cake delivered such a perfect balance of tender crumb and zesty lime flavor. The subtle tang from the Key lime juice cuts through the sweetness, making it ideal for serving with fresh berries or a dollop of whipped cream for an extra treat.
Key Lime Angel Food Cake
Every baker needs a showstopping dessert that feels both impressive and approachable, and this Key Lime Angel Food Cake delivers exactly that. Essentially an airy angel food cake infused with bright citrus flavor, it’s surprisingly straightforward when you follow the steps carefully. You’ll be amazed at how these simple ingredients transform into a light, cloud-like treat.
Ingredients
– 1 cup cake flour, sifted (for lighter texture)
– 1 ½ cups granulated sugar, divided
– 12 large egg whites, at room temperature (whips better)
– 1 ½ teaspoons cream of tartar (stabilizes egg whites)
– ¼ teaspoon salt
– 2 teaspoons vanilla extract
– ½ cup key lime juice, freshly squeezed (or bottled key lime juice)
– 2 tablespoons key lime zest (from about 4–5 limes)
Instructions
1. Preheat your oven to 350°F and position a rack in the lower third of the oven.
2. Sift the cake flour and ½ cup of the sugar together into a medium bowl three times to aerate the mixture.
3. Place the egg whites in a large, clean, grease-free bowl and beat on medium speed until foamy, about 1 minute.
4. Add the cream of tartar and salt, then increase speed to medium-high and beat until soft peaks form, about 3–4 minutes.
5. Gradually add the remaining 1 cup of sugar, 2 tablespoons at a time, beating for 20 seconds after each addition until stiff, glossy peaks form.
6. Beat in the vanilla extract, key lime juice, and key lime zest just until combined.
7. Sift one-third of the flour-sugar mixture over the egg whites and use a spatula to gently fold it in until nearly incorporated.
8. Repeat sifting and folding with the remaining flour mixture in two more additions, folding just until no dry streaks remain.
9. Pour the batter into an ungreased 10-inch tube pan and smooth the top with a spatula.
10. Bake at 350°F for 35–40 minutes, or until the top is golden brown and springs back when lightly touched.
11. Immediately invert the pan onto its feet or a bottle and cool completely upside down for at least 2 hours.
12. Run a thin knife around the edges and center tube to loosen the cake, then remove it from the pan.
Your finished cake will have a tender, airy crumb that melts in your mouth, balanced by the zesty punch of key lime. You can serve slices with a dollop of whipped cream and extra lime zest for a refreshing contrast. Yes, this cake keeps well covered at room temperature, making it perfect for picnics or potlucks where its bright flavor truly shines.
Key Lime Cream Cheese Cake
Finally, a dessert that combines the bright zing of key limes with the rich creaminess of cheesecake. Follow these straightforward steps to create a showstopping Key Lime Cream Cheese Cake that balances sweet and tart flavors perfectly, even if you’re new to baking.
Ingredients
- 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
- 6 tablespoons unsalted butter, melted (cooled slightly to prevent sogginess)
- ¼ cup granulated sugar (for crust; adds subtle sweetness)
- 24 ounces cream cheese, softened to room temperature (essential for smooth blending)
- 1 cup granulated sugar (for filling; adjust slightly if you prefer less sweetness)
- 3 large eggs, at room temperature (helps prevent cracking)
- ½ cup key lime juice, freshly squeezed or bottled (bottled works if fresh isn’t available)
- 1 tablespoon key lime zest (enhances citrus flavor; avoid white pith)
- 1 teaspoon vanilla extract (pure extract for best flavor)
- 1 cup sour cream, at room temperature (adds tang and creaminess)
Instructions
- Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
- Combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter in a medium bowl until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup to create an even layer.
- Bake the crust for 10 minutes at 325°F until lightly golden, then cool on a wire rack while preparing the filling.
- Beat softened cream cheese and 1 cup granulated sugar in a large bowl with an electric mixer on medium speed for 2–3 minutes until completely smooth and no lumps remain.
- Add eggs one at a time, beating for 20 seconds after each addition until just incorporated; overmixing can introduce too much air and cause cracks.
- Mix in key lime juice, key lime zest, and vanilla extract on low speed until fully combined.
- Fold in sour cream gently with a spatula until the filling is uniform in color and texture.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake at 325°F for 45–50 minutes until the edges are set but the center still jiggles slightly when nudged.
- Turn off the oven, prop the door open slightly with a wooden spoon, and let the cake cool inside for 1 hour to prevent sudden temperature changes that lead to cracking.
- Refrigerate the cake for at least 4 hours or overnight until fully chilled and firm before serving.
Buttery graham cracker crust provides a crisp contrast to the velvety, tangy filling that’s bursting with fresh citrus notes. For a stunning presentation, garnish with thin lime slices and whipped cream, or serve chilled slices with a drizzle of raspberry coulis to complement the key lime’s brightness.
Key Lime Yogurt Cake
Remember those sunny Florida vacations? This Key Lime Yogurt Cake brings that bright, tangy flavor right to your kitchen with an incredibly moist texture that’s surprisingly simple to achieve. Ready to bake something refreshingly different? Let’s walk through each step together.
Ingredients
– 1 ½ cups all-purpose flour, spooned and leveled for accuracy
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– ¾ cup granulated sugar
– ½ cup plain Greek yogurt, full-fat for richness or low-fat for lighter texture
– ½ cup vegetable oil, or any neutral oil like canola
– 2 large eggs, at room temperature
– ¼ cup Key lime juice, freshly squeezed or bottled
– 1 tbsp Key lime zest, from about 3-4 limes
– ½ tsp vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly, then line it with parchment paper for easy removal.
2. In a medium bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt until no streaks remain.
3. In a large bowl, combine ¾ cup sugar, ½ cup yogurt, ½ cup oil, 2 eggs, ¼ cup Key lime juice, 1 tbsp zest, and ½ tsp vanilla; whisk for 1-2 minutes until smooth and slightly pale.
4. Tip: Scrape the bowl sides with a spatula to incorporate all ingredients evenly.
5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined—avoid overmixing to keep the cake tender.
6. Pour the batter into the prepared pan and spread it evenly with the spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
8. Tip: Rotate the pan halfway through baking for even browning if your oven has hot spots.
9. Cool the cake in the pan on a wire rack for 15 minutes, then lift it out using the parchment paper and cool completely.
10. Tip: For enhanced flavor, wrap the cooled cake and let it rest overnight—the lime taste deepens beautifully.
Every slice of this cake boasts a soft, springy crumb that melts in your mouth, with the zesty lime cutting through the sweetness perfectly. Try serving it with a dollop of whipped cream and extra lime zest for a festive touch, or enjoy it plain with your afternoon coffee for a simple treat.
Key Lime Mascarpone Cake
Meticulously crafted for both novice and experienced bakers, this Key Lime Mascarpone Cake combines zesty citrus with creamy richness in a foolproof layered dessert. Mastering this recipe requires careful attention to ingredient temperatures and mixing techniques to achieve the perfect balance of tangy and sweet flavors. Follow each step precisely for a showstopping cake that’s surprisingly simple to assemble.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 ½ cups granulated sugar (divided for batter and filling)
– 1 cup unsalted butter, softened to room temperature (for easier creaming)
– 8 oz mascarpone cheese, cold (avoid over-softening)
– 3 large eggs, room temperature (for better emulsion)
– ½ cup fresh Key lime juice (bottled works in a pinch)
– 2 tsp baking powder (check expiration for maximum rise)
– 1 tsp vanilla extract (pure recommended for best flavor)
– ½ tsp salt (fine sea salt preferred)
Instructions
1. Preheat your oven to 350°F and grease two 8-inch round cake pans, lining the bottoms with parchment paper for guaranteed release.
2. Whisk together the flour, baking powder, and salt in a medium bowl until fully combined and aerated.
3. Beat the softened butter and 1 cup of sugar in a large mixing bowl on medium-high speed for exactly 3 minutes until pale and fluffy.
4. Add the room-temperature eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Alternate adding the flour mixture and Key lime juice to the butter mixture in three additions, beginning and ending with flour, mixing on low speed just until combined.
6. Divide the batter evenly between the prepared pans using a kitchen scale for precision.
7. Bake for 25-28 minutes until the cakes spring back when lightly pressed and a toothpick inserted in the center comes out clean.
8. Cool the cakes in their pans on a wire rack for 15 minutes before inverting to cool completely.
9. While cakes cool, beat the cold mascarpone with remaining ½ cup sugar and vanilla on medium speed for 2 minutes until smooth and spreadable.
10. Place one cake layer on a serving plate and spread with half the mascarpone filling using an offset spatula.
11. Top with the second cake layer and spread remaining filling over the top, leaving the sides exposed for visual appeal.
12. Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld.
This cake delivers an irresistible contrast between the moist, tangy crumb and the cool, creamy mascarpone layer that melts on the tongue. The bright Key lime flavor cuts through the richness perfectly, making each forkful refreshing yet indulgent. Try garnishing with thin lime slices and toasted coconut for a tropical presentation that elevates this dessert from everyday to extraordinary.
Key Lime Olive Oil Cake
Now, let’s create a bright, zesty Key Lime Olive Oil Cake that’s surprisingly simple yet sophisticated. Nothing beats the combination of tart citrus and rich olive oil in this moist, tender cake that comes together with minimal fuss. You’ll be amazed at how these everyday ingredients transform into something truly special.
Ingredients
– 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup granulated sugar (can substitute with coconut sugar)
– ½ cup extra virgin olive oil (use a fruity, mild variety)
– ½ cup whole milk (room temperature works best)
– 3 large eggs (at room temperature for better emulsification)
– ¼ cup fresh key lime juice (about 8-10 key limes)
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– ½ teaspoon salt
– Zest from 3 key limes (use microplane for finest zest)
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan, then line the bottom with parchment paper.
2. Whisk together the flour, baking powder, and salt in a medium bowl until thoroughly combined.
3. In a separate large bowl, vigorously whisk the eggs and sugar for 2 full minutes until pale and slightly thickened.
4. Slowly drizzle in the olive oil while continuously whisking to create a stable emulsion.
5. Add the milk, key lime juice, vanilla extract, and lime zest, whisking until fully incorporated.
6. Gradually fold the dry ingredients into the wet mixture using a spatula, stopping as soon as no flour streaks remain.
7. Pour the batter into your prepared pan and gently tap it on the counter to release any large air bubbles.
8. Bake for 35-40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
9. Cool the cake in the pan for 15 minutes before transferring to a wire rack to cool completely.
10. Dust the cooled cake with powdered sugar or serve with whipped cream if desired.
Here’s what makes this cake exceptional: the olive oil creates an incredibly moist crumb that stays tender for days, while the key lime provides a bright, tangy contrast that cuts through the richness. Honestly, this cake shines brightest when served slightly warm with a dollop of coconut whipped cream or alongside fresh berries for a refreshing dessert that feels both elegant and comforting.
Key Lime Chiffon Cake
Perfect for anyone wanting to master a light, citrusy dessert, this Key Lime Chiffon Cake combines airy texture with bright flavor in a surprisingly simple process. Prepare to separate eggs carefully and fold gently for the best rise. Let’s walk through each step together.
Ingredients
- 1 ½ cups cake flour, sifted (for lighter texture)
- 1 cup granulated sugar, divided
- 2 tsp baking powder
- ½ tsp salt
- ½ cup vegetable oil (or any neutral oil)
- 6 large eggs, separated
- ½ cup Key lime juice, freshly squeezed if possible
- 2 tbsp Key lime zest
- ½ tsp cream of tartar
- 1 cup heavy whipping cream, chilled
- 2 tbsp powdered sugar
Instructions
- Preheat your oven to 325°F and position a rack in the lower third.
- In a large bowl, whisk together the cake flour, ¾ cup granulated sugar, baking powder, and salt until fully combined.
- Make a well in the center and add the vegetable oil, egg yolks, Key lime juice, and Key lime zest.
- Whisk the wet and dry ingredients together just until smooth, being careful not to overmix.
- In a separate clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy.
- Add the cream of tartar and continue beating until soft peaks form.
- Gradually add the remaining ¼ cup granulated sugar while beating, and continue until stiff, glossy peaks form.
- Gently fold one-third of the egg white mixture into the yolk batter using a spatula to lighten it.
- Fold in the remaining egg whites just until no white streaks remain, taking care not to deflate the batter.
- Pour the batter into an ungreased 10-inch tube pan and smooth the top gently.
- Bake for 50–55 minutes, or until the top springs back when lightly touched and a toothpick inserted comes out clean.
- Immediately invert the pan and cool the cake completely upside down for at least 2 hours.
- Run a thin knife around the edges and center tube to loosen the cake, then remove it from the pan.
- In a chilled bowl, whip the heavy cream and powdered sugar until medium peaks form.
- Spread or pipe the whipped cream over the cooled cake just before serving.
Delicate and cloud-like, this cake melts with each bite, releasing a burst of tangy lime that’s perfectly balanced by the sweet cream. For a stunning presentation, garnish with thin lime slices and extra zest. Serve chilled to highlight its refreshing quality, making it ideal for warm-weather gatherings or as a bright finish to any meal.
Key Lime Layer Cake with Whipped Frosting
Let’s create a refreshing dessert that captures the bright, tropical flavor of key limes in an impressive layer cake. Learning to build this cake step-by-step will give you confidence in creating beautiful layered desserts with a perfectly balanced sweet-tart flavor profile.
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1 ½ cups granulated sugar
- 3 large eggs at room temperature
- ¾ cup unsalted butter, softened
- 1 cup buttermilk
- ½ cup key lime juice, freshly squeezed preferred
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups heavy whipping cream, chilled
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Zest from 3 key limes
Instructions
- Preheat your oven to 350°F and grease two 8-inch round cake pans, then line the bottoms with parchment paper circles.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until thoroughly combined.
- Cream the softened butter and granulated sugar together in a large mixing bowl using an electric mixer on medium speed for 3 minutes until light and fluffy.
- Add the eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
- Combine the buttermilk and key lime juice in a measuring cup, noting that the mixture may appear slightly curdled which is normal.
- Alternate adding the dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with dry ingredients, mixing on low speed just until combined after each addition.
- Divide the batter evenly between the prepared pans, using a kitchen scale for accuracy if available.
- Bake for 25-30 minutes until the cakes spring back when lightly pressed and a toothpick inserted in the center comes out clean.
- Cool the cakes in their pans on a wire rack for 15 minutes, then run a knife around the edges and invert onto the rack to cool completely.
- While cakes cool, whip the chilled heavy cream with powdered sugar and vanilla extract using chilled beaters until stiff peaks form, about 3-4 minutes.
- Fold the key lime zest gently into the whipped cream frosting until evenly distributed.
- Place one cooled cake layer on a serving plate and spread with 1 cup of frosting, creating an even layer that reaches the edges.
- Top with the second cake layer and frost the top and sides with the remaining whipped frosting, using an offset spatula for smooth application.
Keeping this cake refrigerated until serving ensures the whipped frosting maintains its light texture against the moist, tender crumb. The vibrant lime flavor cuts through the sweetness beautifully, making each slice refreshing rather than heavy. Consider garnishing with thin lime slices or toasted coconut for an elegant presentation that highlights the tropical inspiration.
Key Lime Cupcakes with Lime Curd Filling
A delightful twist on classic key lime pie, these cupcakes bring bright citrus flavor in a portable, handheld treat perfect for summer gatherings or whenever you crave that signature tart-sweet combination. As we walk through this recipe together, I’ll guide you through each step methodically to ensure your baking success, from creating the tender cake base to filling it with that vibrant lime curd center. Let’s begin with gathering our ingredients and preparing our workspace for an enjoyable baking experience.
Ingredients
– 1 ½ cups all-purpose flour (spoon and level for accuracy)
– 1 tsp baking powder
– ¼ tsp baking soda
– ¼ tsp salt
– ½ cup unsalted butter, softened to room temperature
– 1 cup granulated sugar
– 2 large eggs at room temperature
– ½ cup buttermilk
– ¼ cup key lime juice (freshly squeezed preferred)
– 1 tbsp key lime zest
– ½ cup prepared lime curd (store-bought or homemade)
– 8 oz cream cheese, softened
– 4 tbsp unsalted butter, softened
– 2 cups powdered sugar
– 1 tbsp key lime juice
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt in a medium bowl until fully combined.
3. Beat ½ cup softened butter and 1 cup sugar together in a large bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add 2 eggs one at a time to the butter mixture, beating for 30 seconds after each addition until fully incorporated.
5. Combine ½ cup buttermilk with ¼ cup key lime juice and 1 tbsp key lime zest in a small measuring cup.
6. Alternate adding the flour mixture and buttermilk mixture to the butter mixture, beginning and ending with flour, mixing on low speed just until combined after each addition.
7. Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full.
8. Bake at 350°F for 18-22 minutes until the cupcakes spring back when lightly pressed and a toothpick inserted comes out clean.
9. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Use a small paring knife to cut a 1-inch deep cone from the center of each cooled cupcake.
11. Fill each cavity with approximately 2 teaspoons of lime curd, then replace the top portion of the cone.
12. Beat 8 oz softened cream cheese and 4 tbsp softened butter together until smooth and creamy.
13. Gradually add 2 cups powdered sugar to the cream cheese mixture, beating on low speed until combined.
14. Mix in 1 tbsp key lime juice until the frosting is smooth and spreadable.
15. Frost each cupcake with the cream cheese frosting using an offset spatula or piping bag.
For maximum flavor impact, chill these cupcakes for at least one hour before serving to allow the lime curd filling to set properly against the tender crumb. The contrast between the creamy frosting, tart lime center, and moist cake creates a delightful textural experience that’s both refreshing and indulgent. Consider garnishing with additional lime zest or thin lime slices for an elegant presentation that hints at the vibrant flavors within.
Key Lime Drizzle Cake
Now, let’s create a refreshing Key Lime Drizzle Cake that perfectly balances sweet and tart flavors. This methodical approach will guide you through each stage, ensuring even beginners achieve bakery-quality results with our step-by-step instructions.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened to room temperature
– 3 large eggs at room temperature
– 1/2 cup whole milk
– 1/4 cup fresh key lime juice (about 8-10 key limes)
– 2 teaspoons key lime zest
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup powdered sugar for glaze
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly.
2. Whisk together 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a medium bowl.
3. Cream 1/2 cup softened butter and 1 cup granulated sugar in a large bowl until light and fluffy, about 3 minutes.
4. Beat in 3 eggs one at a time, waiting until each egg is fully incorporated before adding the next.
5. Stir in 2 teaspoons key lime zest and 1/4 cup key lime juice until well combined.
6. Alternate adding the flour mixture and 1/2 cup milk to the wet ingredients, beginning and ending with flour.
7. Pour the batter into your prepared pan and smooth the top with a spatula.
8. Bake at 350°F for 45-50 minutes until a toothpick inserted in the center comes out clean.
9. Cool the cake in the pan for 15 minutes, then transfer to a wire rack.
10. Whisk 1 cup powdered sugar with 2 tablespoons key lime juice to create a smooth glaze.
11. Poke small holes over the warm cake surface using a skewer.
12. Drizzle the glaze evenly over the entire cake, allowing it to soak into the holes.
13. Let the glaze set completely before slicing, about 30 minutes. Comes together beautifully with a moist, tender crumb and vibrant lime flavor that shines through both the cake and glaze. Consider serving thick slices with a dollop of whipped cream or alongside fresh berries for contrasting textures.
Key Lime Ricotta Cake
Getting a perfectly moist, tangy cake doesn’t have to be complicated. This Key Lime Ricotta Cake delivers a bright, creamy dessert that’s surprisingly simple to make from scratch. Follow these steps carefully for a foolproof result every time.
Ingredients
– 1 ½ cups all-purpose flour, spooned and leveled
– 1 cup granulated sugar
– 1 cup whole milk ricotta cheese, drained if watery
– ½ cup unsalted butter, softened to room temperature
– ¼ cup fresh Key lime juice, bottled works in a pinch
– 3 large eggs, at room temperature
– 2 tsp baking powder
– 1 tsp vanilla extract
– ½ tsp salt
– Zest of 2 Key limes, about 1 tbsp
Instructions
1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan, then line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt until fully combined.
3. In a large mixing bowl, beat the softened butter and sugar on medium speed for 3 minutes until light and fluffy.
4. Add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Mix in the ricotta cheese, vanilla extract, Key lime juice, and lime zest on low speed just until smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no flour streaks remain.
7. Pour the batter into the prepared pan and use a spatula to spread it evenly.
8. Bake at 350°F for 40-45 minutes until the top is golden and a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Light and creamy with a subtle tang, this cake’s texture stays remarkably moist thanks to the ricotta. The bright lime flavor pairs wonderfully with a dusting of powdered sugar or fresh berries for serving.
Key Lime Almond Cake
Every baker needs a reliable citrus dessert in their repertoire, and this Key Lime Almond Cake delivers bright flavor with a tender, nutty crumb that’s surprisingly simple to master. Even if you’re new to baking, following these clear steps will give you a perfectly balanced cake every time. Let’s walk through the process together.
Ingredients
– 1 cup all-purpose flour (spooned and leveled for accuracy)
– 1 cup almond flour (for nutty flavor and moist texture)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened (or margarine for dairy-free)
– 3 large eggs, at room temperature
– ½ cup Key lime juice (freshly squeezed or bottled)
– ¼ cup whole milk (or almond milk as substitute)
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan, then line the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup almond flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream ½ cup softened butter with 1 cup granulated sugar for 2–3 minutes until light and fluffy.
4. Add 3 large eggs one at a time to the butter mixture, beating for 30 seconds after each addition until fully incorporated.
5. Pour in ½ cup Key lime juice and ¼ cup whole milk, then mix on low speed just until blended—do not overmix.
6. Gradually add the dry flour mixture to the wet ingredients, folding gently with a spatula until no streaks remain; this prevents a tough cake.
7. Transfer the batter to the prepared pan and smooth the top with a spatula for even baking.
8. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
9. Cool the cake in the pan on a wire rack for 15 minutes, then run a knife around the edges and invert it to cool completely.
Zesty and moist, this cake boasts a delicate crumb from the almond flour that pairs beautifully with the tangy Key lime notes. For a festive twist, serve slices topped with whipped cream and lime zest, or enjoy it plain with afternoon coffee—its bright flavor shines either way.
Key Lime Sour Cream Cake
Zesty and refreshing, this Key Lime Sour Cream Cake brings tropical sunshine to your table with minimal effort. You’ll appreciate how the tangy lime flavor balances perfectly with the rich, moist crumb created by the sour cream. Follow these simple steps for a dessert that’s sure to impress both family and guests.
Ingredients
– 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened to room temperature
– ½ cup sour cream (full-fat for best texture)
– 2 large eggs at room temperature
– ¼ cup fresh Key lime juice (bottled works in a pinch)
– 2 teaspoons Key lime zest
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan, then line the bottom with parchment paper.
2. Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl until fully combined.
3. Cream the softened unsalted butter and granulated sugar in a large mixing bowl using an electric mixer on medium speed for 3 minutes until light and fluffy.
4. Add the eggs one at a time to the butter mixture, beating for 30 seconds after each addition until fully incorporated.
5. Mix in the sour cream, fresh Key lime juice, and Key lime zest on low speed just until the wet ingredients are blended.
6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed for 1 minute until the batter is smooth with no dry streaks.
7. Pour the batter into the prepared cake pan and spread evenly with a spatula.
8. Bake at 350°F for 35-40 minutes until a toothpick inserted in the center comes out clean and the edges are golden brown.
9. Cool the cake in the pan on a wire rack for 15 minutes before carefully inverting it onto the rack to cool completely.
Your finished cake boasts an incredibly tender, moist crumb with bright citrus notes that shine through every bite. Yet the texture remains surprisingly sturdy, making it ideal for slicing into elegant wedges or even transforming into a stunning trifle layered with whipped cream and fresh berries.
Key Lime Icebox Cake
Gathering the perfect no-bake dessert for warm weather couldn’t be simpler than this Key Lime Icebox Cake. Get ready to create layers of zesty lime flavor and creamy texture that sets up beautifully in your refrigerator. Follow these precise steps to achieve a dessert that’s both refreshing and impressive with minimal effort.
Ingredients
– 1 (14-ounce) can sweetened condensed milk
– 1/2 cup key lime juice, freshly squeezed preferred but bottled works
– 2 cups heavy whipping cream
– 1 (11-ounce) box graham crackers
– 1/4 cup powdered sugar
– Zest from 2 limes, for garnish
Instructions
1. Pour the sweetened condensed milk into a large mixing bowl.
2. Add the key lime juice to the condensed milk and whisk vigorously for 1 minute until fully combined and slightly thickened.
3. In a separate chilled bowl, pour the heavy whipping cream.
4. Add the powdered sugar to the whipping cream.
5. Using an electric mixer on medium-high speed, whip the cream and sugar mixture for 2-3 minutes until stiff peaks form.
6. Gently fold the whipped cream into the lime mixture until no white streaks remain, being careful not to deflate the cream.
7. Spread a thin layer of the lime cream mixture in the bottom of a 9×13-inch baking dish.
8. Arrange a single layer of graham crackers over the cream, breaking crackers as needed to cover the surface completely.
9. Spread one-third of the remaining lime cream evenly over the graham cracker layer.
10. Repeat the graham cracker and cream layering process two more times, ending with a cream layer.
11. Cover the baking dish tightly with plastic wrap, pressing it directly onto the surface of the cream.
12. Refrigerate the cake for at least 8 hours or overnight until the graham crackers have softened completely.
13. Sprinkle the lime zest evenly over the top of the cake just before serving.
Before serving, you’ll notice the graham crackers have transformed into a cake-like texture that slices cleanly. The tart lime flavor balances beautifully with the sweet cream, creating a refreshing dessert that’s perfect for warm days. For an elegant presentation, try serving individual portions in mason jars layered with fresh berries or crushed graham cracker crumbs.
Summary
These tantalizing key lime cake recipes offer something for every baker, from simple weeknight treats to show-stopping desserts. We hope you find a new favorite to whip up for your next gathering! Don’t forget to leave a comment telling us which recipe you loved most and share this sweet inspiration with your friends on Pinterest.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
