Key Lime Cake Recipe From Scratch
This Key Lime Cake is a zesty delight! Perfectly balanced between tangy and sweet, it's a showstopper for any occasion.
Servings: 8 servings
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in lime juice and zest, then alternate adding the flour mixture and buttermilk to the wet ingredients.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.
- Frost with cream cheese frosting or lime glaze once completely cooled.
Equipment
- Large Mixing Bowl
- 9-inch round cake pans
Notes
- Ensure your butter is at room temperature for easier creaming with the sugar.
- Don’t skip the zest; it adds essential flavor that enhances the cake.
- Use fresh lime juice for the best flavor; bottled lime juice lacks the same vibrancy.
- Let the cake cool completely before frosting to avoid melting your frosting.