Key Lime Cake
Introduction
Key lime cake is a delightful and refreshing dessert that brings the bright, zesty flavor of key limes to a soft, moist cake. Known for its tangy-sweet flavor profile, this cake is a perfect treat for those who love citrus desserts. Whether you’re serving it at a family gathering or enjoying it with a cup of coffee, key lime cake is a flavorful way to bring a tropical flair to any occasion.
The History
Key lime cake is closely related to the iconic Key lime pie, which originated in the Florida Keys in the early 20th century. The original pie was made using key lime juice, sweetened condensed milk, and egg yolks, creating a creamy, tangy dessert. As the popularity of key lime pie grew, so did the desire to experiment with its flavor in other forms, leading to the development of key lime cake. This variation offers the same beloved taste but with a lighter, fluffier texture, making it a favorite among bakers and dessert lovers alike.
Ingredients Breakdown
To make a classic key lime cake, you’ll need a combination of dry and wet ingredients that work together to create a moist and flavorful cake. The primary components include:
- All-purpose flour – provides structure and a soft crumb.
- Baking powder – helps the cake rise and become light and airy.
- Salt – enhances the overall flavor.
- Butter – adds richness and moisture.
- Granulated sugar – sweetens the cake and helps create a tender texture.
- Eggs – bind the ingredients and add moisture.
- Key lime juice – the star ingredient that gives the cake its distinct tart flavor.
- Key lime zest – adds an extra punch of citrus flavor.
- Milk or buttermilk – contributes to a soft, tender texture.
- Vanilla extract – enhances the overall flavor profile.
For the frosting, common ingredients include cream cheese, powdered sugar, key lime juice, and zest for a tangy glaze or buttercream frosting with a citrus twist.
Step-by-Step Recipe
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or bundt cake pan.
- Whisk dry ingredients: In a medium bowl, combine 2 cups flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
- Cream butter and sugar: In a large bowl, beat 1/2 cup unsalted butter (softened) and 1 1/2 cups granulated sugar until light and fluffy.
- Add eggs: Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- Mix in key lime zest and juice: Add the zest of 2 key limes and 1/4 cup key lime juice, mixing until well combined.
- Alternate dry ingredients and milk: Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup milk (or buttermilk), beginning and ending with the dry ingredients.
- Pour batter into pan: Transfer the batter into the prepared cake pan and smooth the top with a spatula.
- Bake: Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the frosting: In a separate bowl, beat 4 oz softened cream cheese, 1 cup powdered sugar, 1 tablespoon key lime juice, and zest of 1 key lime until smooth.
- Frost and serve: Spread the frosting over the cooled cake and garnish with lime slices or zest if desired.
Tips
- Use fresh key lime juice for the best flavor; bottled juice may alter the taste.
- Rub the key lime zest into the sugar before creaming it with butter to intensify the citrus flavor.
- If your cake browns too quickly, cover it loosely with aluminum foil during the last 10 minutes of baking.
- For a lighter cake, use cake flour instead of all-purpose flour.
- Let the cake cool completely before frosting to prevent the frosting from melting.
Variations and Customizations
- Layer Cake: Bake the batter in two 9-inch round pans and frost between layers for a layered key lime cake.
- Glazed Top: Skip the cream cheese frosting and top the cake with a simple powdered sugar and key lime juice glaze.
- Coconut Key Lime Cake: Add 1/2 cup shredded coconut to the batter and top with toasted coconut.
- Lime Cupcakes: Fill lined cupcake tins 2/3 full and bake for 18–20 minutes for individual servings.
- Almond Key Lime: Add 1/2 teaspoon almond extract to the batter for a nutty twist.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.
Health Considerations and Nutritional Value
A typical slice of key lime cake (without frosting) contains approximately 250–300 calories, depending on the recipe and portion size. It is relatively high in carbohydrates due to the sugar and flour, and moderate in fat thanks to the butter and milk. Adding cream cheese frosting increases the calorie and fat content significantly.
- Pros: Key limes are rich in vitamin C, which supports immune health.
- Cons: High in sugar and saturated fat, especially with frosting. Best enjoyed in moderation.
- Healthier Options: Use whole wheat flour, coconut oil instead of butter, and natural sweeteners like honey or maple syrup to reduce the glycemic impact.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 key limes
- 1/4 cup key lime juice
- 1/2 cup milk or buttermilk
Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon key lime juice
- Zest of 1 key lime
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or bundt cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Mix in key lime zest and juice until well incorporated.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry ingredients.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake