Key Lime Cake

Key Lime Cake

Key Lime Cake is a bright, moist dessert bursting with fresh citrus flavor. Made with key lime juice and zest, this cake is soft and tender with a sweet-tart taste, then finished with a creamy glaze or frosting that makes it perfect for spring, summer, or any special occasion.

Ingredients for the cake: 1 cup unsalted butter softened, 2 cups granulated sugar, 4 large eggs room temperature, 3 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 cup buttermilk, ¼ cup key lime juice (fresh or bottled), 1 tablespoon key lime zest, and 1 teaspoon vanilla extract.

Ingredients for the glaze or frosting: 4 ounces cream cheese softened, 2 tablespoons unsalted butter softened, 1½ cups powdered sugar, 2–3 tablespoons key lime juice, and additional lime zest for garnish if desired.

To prepare the cake, preheat the oven to 325°F (165°C). Grease and flour a Bundt or tube pan and set aside.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.

Stir in the key lime juice, key lime zest, and vanilla extract. Pour the batter evenly into the prepared pan and smooth the top.

Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

To make the glaze or frosting, beat the cream cheese and butter until smooth. Add the powdered sugar and key lime juice, mixing until creamy and spreadable or pourable, depending on preference.

Drizzle or spread the glaze over the cooled cake, garnish with lime zest if desired, and serve.