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Key Lime Cake

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This Key lime cake is refreshingly tangy, moist, and bursting with zesty lime flavor. Topped with a creamy lime frosting and optionally drizzled with key lime glaze, it’s the perfect tropical-inspired dessert that’ll brighten any occasion.

Ingredients

Scale

For the Cake:

  • 2 cups (250 g) all-purpose flour

  • 1¾ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup (200 g) granulated sugar

  • ½ cup (100 g) light brown sugar

  • Zest of 2 regular limes (or 4–5 key limes)

  • ¾ cup (180 ml) sour cream or Greek yogurt

  • ¼ cup (60 ml) vegetable oil

  • 3 large eggs, room temperature

  • ½ cup (120 ml) milk

  • ¾ cup (180 ml) fresh lime juice (key lime if available)

  • 1 tsp vanilla extract

For the Lime Frosting:

  • 1 cup (230 g) unsalted butter, softened

  • 3–4 cups (360–480 g) powdered sugar

  • 2–3 Tbsp fresh lime juice

  • Zest of 1–2 limes

  • Pinch of salt

Optional Lime Glaze (Drizzle):

  • ½ cup (60 g) powdered sugar

  • 1–2 Tbsp lime juice

Instructions

Prep & Preheat

  • Preheat oven to 350 °F (175 °C).

  • Grease and flour two 8-inch round pans (or one 9×13″ pan) and line with parchment.

2. Combine Dry Ingredients

  • In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.

3. Mix Zests & Sugars

  • In a large bowl, beat granulated sugar, brown sugar, and lime zest until fragrant.

4. Add Wet Ingredients

  • Mix in sour cream (or yogurt), oil, and eggs until smooth.

  • Add milk, lime juice, and vanilla—mix until batter is uniform.

5. Fold in Dry Ingredients

  • Gradually add the flour mixture, stirring until just combined. Don’t overmix.

6. Bake

  • Divide batter between pans.

  • Bake for 22–28 minutes (round pans) or 30–35 minutes (9×13 pan), until a toothpick inserted in the center comes out clean.

7. Cool

  • Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.

8. Make the Frosting

  • Beat butter until creamy.

  • Gradually add powdered sugar, lime juice, zest, and salt. Adjust consistency if needed, adding more sugar (thicker) or juice (softer).

9. Assemble

  • Frost between layers and cover the top and sides of the cake.

  • Optionally, whisk a lime glaze and drizzle over the cake for extra lime punch.

10. Garnish & Serve

  • Decorate with lime slices or zest.

  • Chill for 30 minutes before slicing for cleaner cuts.

Notes

  • For stronger lime flavor, use more zest or switch to key lime juice.

  • Sour cream or yogurt ensures a moist, tender crumb.

  • Let the cake cool fully before frosting to prevent melting.

  • Store in an airtight container in the fridge for up to 4 days; bring to room temperature before serving.

Find it online: http://maicook.com/key-lime-cake/