Zesty Lime Cake with Frosting (Print Version)
# Ingredients:
→ Key Lime Cake
01 -
1 cup canola or olive oil
02 -
3 large eggs
03 -
1 1/3 cups whole milk
04 -
2 tbsp fresh lime zest
05 -
1 tbsp fresh lime juice
06 -
2 cups sugar
07 -
2 cups flour
08 -
1 tsp baking powder
09 -
1/2 tsp baking soda
10 -
1 tsp salt
→ Lime Cream Cheese Frosting
11 -
1/2 cup butter, softened
12 -
8 oz cream cheese, softened
13 -
4 to 4 1/2 cups powdered sugar
14 -
1 tbsp fresh lime juice
15 -
1/2 tsp fresh lime zest
16 -
Fresh lime slices for garnish
# Instructions:
01 -
Preheat oven to 325 degrees Fahrenheit.
02 -
In a large mixing bowl, combine oil, eggs, whole milk, lime zest, and lime juice. Beat for 2 minutes until the mixture is creamy and well combined.
03 -
In another large bowl, mix together sugar, flour, baking powder, baking soda, and salt until evenly combined.
04 -
Gradually fold the dry ingredient mixture into the wet egg mixture, stirring until just combined and no dry spots remain.
05 -
Grease either two 9-inch or three 8-inch cake pans with nonstick cooking spray. Divide the batter evenly between the pans.
06 -
Bake three 8-inch cakes for 20-26 minutes or two 9-inch cakes for 30-36 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
07 -
In a large bowl, beat together the softened butter and cream cheese for 4-5 minutes until light and fluffy. Add powdered sugar, lime juice, and lime zest. Beat until smooth and creamy. Chill the frosting while the cakes cool.
08 -
Remove cooled cakes from pans. Place one cake layer on a serving plate and spread a generous layer of frosting on top. Position the next cake layer on top and continue layering with remaining cakes. Spread frosting over the top and sides of the cake.
09 -
Decorate the cake with fresh lime slices around the top edge or as desired. Refrigerate until ready to serve.
# Notes:
01 -
For the most vibrant lime flavor, use fresh limes rather than bottled juice.
02 -
The cake layers can be made a day ahead and wrapped tightly in plastic wrap until ready to frost.
03 -
This cake is best stored in the refrigerator due to the cream cheese frosting.