Servings: 8 pieces
Calories: 250kcal
Cost: $15.00
Equipment
- Mixing bowl
- Whisk
- Rubber spatula
- 2 9-inch round cake pans
- Electric mixer
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- ½ cup key lime juice (freshly squeezed preferred)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Zest of 2 key limes key lime zest
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the key lime juice and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and key lime zest.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost with cream cheese frosting or your preferred frosting.
Notes
To enhance the flavor, always use fresh key lime juice if you can. If you prefer a lighter option, try substituting frosting with whipped topping. This cake can be stored in the refrigerator for up to five days; bring it to room temperature before serving. For an extra touch, consider adding crushed nuts or coconut to the frosting or topping your cake with fresh berries for a beautiful presentation!
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 100mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
Tried this recipe?Let us know how it was!