Key Lime Cake Recipe
This Key Lime Cake Recipe is a perfect balance of sweet and tart just like a key lime pie! Each moist and tender yet dense bite is packed with citrus flavor then topped with a delicious cream cheese glaze.
Ingredients
- 1 ½ cupsunsalted butter (room temperature)
- 2 tbspshortening or oil
- 8 ozcream cheese (room temperature)
- 2 ¾ cupsgranulated sugar
- 6 largeeggs (room temperature)
- 3 cupsplus 1 tablespoon of sifted cake flour
- ½ tspsalt
- 4 tspkey lime zest
- 2 ½ tbspkey lime juice
- 1 tspvanilla extract
- 4 ozcream cheese (room temperature)
- 2 cupspowdered sugar
- 2 tbspmilk
- 1 tbspkey lime juice
- 1 tspvanilla extract
Directions
For the cake
- 1
Start by preheating your oven to 325°F then liberally spray a 12-cup bundt pan with non-stick baking spray.
- 2
In your mixer bowl, add butter, oil or shortening, and cream cheese and beat for 2 minutes on high speed. Slowly add in sugar beat on high speed for an additional seven minutes until very pale yellow and fluffy.
- 3
Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
- 4
Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt, zest and juice. Be careful not to over beat.
- 5
Lastly, add in vanilla extract, scrape down sides and mix until well combined and turn off mixer.
- 6
Pour cake batter into prepared bundt pan, and bake for 1 hour and 15 -25 minutes or until a toothpick inserted in the center of the cake comes out clean.
- 7
Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.
For the glaze
- 1
Mix cream cheese, powdered sugar, milk, vanilla extract and key lime juice until smooth then pour over top of cooled cake and serve. Note: this icing must be refrigerated so keep that in mind.