Key Lime Cake Recipe
This beautiful key lime cake method is moist, crumbly, and made with easy-to-find components. But the best part is, this pretty cake is topped with a sweet limy cream that tastes JUST like key lime pie!
- 3 eggs
- 2 cups all purpose flour
- 2 cups sugar
- 1 cup milk (room temperature)
- 4 oz unsalted butter, room temperature (one stick)
- 2 teaspoons baking powder
- 3 tablespoons key lime zest* (about 4-6 limes)
- 2 tablespoons key lime juice* (about 2 limes)
- 1 teaspoon salt
- 1x 14oz can sweet condensed milk
- 2 tablespoons key lime zest* (about 4 limes)
- 1/2 cup key lime juice* (about 4 limes)
- Preheat oven to 350F/180C.
- 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.
- In a large bowl, add the sugar and the lime zest. Mix with your fingertips, pinching and rubbing them together, to form an lime sugar mixture.
- 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
- 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.
Add the all purpose flour, the baking powder and the salt to a large bowl, and whisk to combine – set aside. In a large bowl, add the sugar and the lime zest.
Mix with your fingertips, pinching and rubbing them together, to form an lime sugar mixture. 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 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.
