Key Lime Cake
Description
This recipe for Key lime cake can certainly be served on its own, but for a special occasion, consider pairing it with a light sorbet such as coconut or raspberry sorbet. For a beverage, choose a glass of sparkling wine or sauvignon blanc to match the citrus notes of the cake with Key lime.
Ingredients
- 1/2 cup butter, softened
- 1/4 cup canola oil
- 2 cups sugar
- 2 large eggs, room temperature
- 1/4 cup key lime juice
- 1 tablespoon grated key lime zest
- 1 teaspoon vanilla extract
- 2-3/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups whole milk
- 1/2 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 3 cups confectioners' sugar
- 2 tablespoons heavy whipping cream
- 2 tablespoons key lime juice
- 2 teaspoons grated key lime zest
- 1/2 cup graham cracker crumbs, optional
Directions
- Preheat oven to 350°. Line 3 greased 8-in. round baking pans with parchment, set aside.
- In a large bowl, cream sugar, butter and oil until light and fluffy, 5-6 minutes. Beat in eggs, one at a time, until fluffy, 2-3 minutes. Beat in lime juice, lime zest and vanilla extract. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour batter into prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool 10 minutes in pans; remove to wire racks to cool completely.
- In a large bowl, beat butter and cream cheese at medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; beat in confectioners' sugar, cream, lime juice and lime zest. Increase speed to medium-high; beat until well combined.
- Place 1 cake layer on a serving plate; frost top with 3/4 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. If desired, sprinkle with graham cracker crumbs.
