Key Lime Cake

Moist and flavorful, this Key Lime Cake is a masterclass in citrusy goodness. Brightened with freshly squeezed key lime juice and a hint of zest, this tender crumb and silky buttercream combo is the perfect dessert to transport your taste buds to sun-kissed tropical shores.

Ingredients

• For the cake:
• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large egg yolks
• 2 large egg whites
• 1 teaspoon grated lime zest
• 2 tablespoons freshly squeezed key lime juice
• 1 teaspoon pure vanilla extract
• For the buttercream:
• 1 1/2 cups unsalted butter, softened
• 3 3/4 cups powdered sugar
• 2 teaspoons grated lime zest
• 4 tablespoons freshly squeezed key lime juice
• 1/2 teaspoon salt

Instructions

Preheat your oven to 350°F (180°C).

Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Set aside.

In a large mixing bowl, using an electric mixer, beat the butter until light and fluffy.

Add the milk and beat until well combined.

Add the egg yolks one at a time, beating well after each addition.

Beat in the lime zest, key lime juice, and vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.

Beat just until combined.

In a separate bowl, beat the egg whites until stiff peaks form.

Fold the egg whites into the cake batter until well combined.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

To make the buttercream, beat the softened butter until light and fluffy.

Gradually add the powdered sugar, beating until smooth and creamy.

Beat in the lime zest, key lime juice, and salt.

Once the cakes are completely cool, place one cake layer on a serving plate and spread a layer of buttercream on top.

Top with the second cake layer and frost the top and sides of the cake with the remaining buttercream.

Notes

Use high-quality key lime juice for the best flavor.

Make sure to not overmix the cake batter, as it can result in a dense cake.

For a more vibrant lime flavor, use the grated zest of two limes instead of one.

Don’t overbeat the egg whites, as they can become too stiff and separate.

To ensure the cake releases easily from the pans, make sure to grease them properly and line the bottoms with parchment paper.

For a more even crumb, don’t open the oven door during the baking time.

If you’re not using the buttercream immediately, you can store it in an airtight container in the refrigerator for up to 3 days.

Let the cake rest for at least 30 minutes before serving to allow the flavors to meld together.

Nutrional Value

• Calories: 540
• Total Fat: 34g
• Saturated Fat: 22g
• Cholesterol: 60mg
• Sodium: 350mg
• Total Carbohydrates: 60g
• Dietary Fiber: 1g
• Sugars: 40g
• Protein: 4g