Best 20 Key Lime Cake Recipes

KEY LIME CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.
• In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.
• For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.
• For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.

KEY LIME POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lime zest, vanilla and lime juice. Add flour alternately with milk, beating well after each addition. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack to cool completely. For frosting, in a large bowl, beat cream cheese, butter, lime zest and lime juice until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, garnish with lime slices and additional zest.

KEY LIME POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes.
• Dissolve gelatin mix in boiling water. Add key lime juice and mix well.
• Use a fork to poke holes all over the cake. Spoon gelatin-key lime mixture all over cake. Refrigerate until completely cool and ready to use.
• Meanwhile, whisk eggs and egg yolks together in a large glass bowl. Combine sugar, lime juice, lime zest, and cornstarch in a smaller heat-proof bowl.
• Place bowl with the sugar mixture over a pot of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until mixture comes to boil, about 5 minutes.
• Slowly whisk hot sugar mixture, little by little, into the beaten eggs. Place bowl over the pot of simmering water and whisk until curd coats the back of a spoon, up to 10 minutes. Remove from heat; mix in butter until melted.
• Drop food coloring into the curd and mix to achieve your desired shade. Let cool to room temperature, at least 30 minutes. Cover surface directly in plastic wrap and refrigerate until completely cool, about 2 hours.
• Transfer 3/4 of the curd into another bowl. Add whipped topping and fold together until well combined. Spread frosting over the cake. Refrigerate until set, at least 2 hours more. Top with the plain curd.

KEY LIME CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.
• In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
• To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.

KEY LIME COCONUT CAKE

Steps:

• Preheat oven to 350°F with rack in middle. Generously butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper.
• Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
• Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 tablespoons lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
• Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.
• Whisk together confectioners sugar, remaining 2 tablespoons lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.

KEY LIME POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
• In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
• Spread frosting over cake; sprinkle with lime peel. Garnish as desired. Store loosely covered in refrigerator.

KEY LIME VANILLA BIRTHDAY CAKE

Steps:

• For the vanilla cake: Butter and flour two 8-inch round cake pans; line the bottoms with parchment rounds. Position an oven rack in the middle of the oven and preheat to 350 degrees F.
• Sift together the flour, baking powder, baking soda and salt in a bowl. Set aside. Cream the butter and granulated sugar together in a mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then the egg whites. Beat until smooth, about 30 seconds. Beat in the vanilla.
• Reduce the speed to medium and add the flour mixture in 3 parts, alternating with the buttermilk and beginning and ending with the flour, making sure to scrape the sides of the bowl several times. Beat on high to smooth the batter, 10 to 15 seconds. Remove the bowl from the mixer and fold the sprinkles in by hand.
• Divide the batter between the 2 pans and smooth the tops with a spatula. Bake until a tester inserted in the centers comes out clean, 30 to 35 minutes. Cool the cakes on a rack for about 15 minutes, then remove from the pans, peel off the parchment and cool completely.
• For the key lime buttercream: Cream the butter and cream cheese in a clean mixer bowl in the stand mixer fitted with the paddle attachment until light and fluffy, about 2 minutes. Add the confectioners' sugar and salt and beat on the lowest speed until combined. Add the vanilla, lime zest and 2 tablespoons of the juice, then slowly increase the speed to high and beat until very light and fluffy, 1 to 2 minutes, adding the last tablespoon of lime juice if the buttercream seems too stiff to spread easily.
• Set one cake layer on a serving platter or cake turntable if you have one. Spread the top with about 1 1/2 cups buttercream almost to the edges. Top with the other cake layer, flat-side up. Spread the top of the cake with a heaping cup of buttercream and smooth with a large offset spatula. Spread the remaining buttercream on the sides of the cake. Hold the offset spatula at a 45-degree angle to the cake and rotate the cake (or turntable) to smooth the edges, leaving a thin layer of buttercream with the layers slightly showing through.
• Sprinkle the top of the cake with sprinkles and decorate the edge with the lime slices. Chill the cake to set the layers for at least 30 minutes or up to 1 hour before serving.

KEY LIME COCONUT ANGEL CAKE

Steps:

• Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
• In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
• Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
• Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.

KEY LIME BUNDT CAKE

Steps:

• For the Streusel: Preheat oven to 325°F. Pulse graham crackers in a food processor until fine (you should have 1 heaping cup); transfer to a large bowl and whisk in flour, salt, and cinnamon. Add brown sugar; whisk to combine. Using your fingers, work in butter until mixture is evenly moistened (you should have 3 1/4 cups). Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. Sprinkle 1 cup streusel evenly into bottom of pan.
• For the Cake: Beat butter with granulated sugar, baking powder, salt, baking soda, and lime zest on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, to combine. Beat in flour in three additions, alternating with milk and then lime juice, beginning and ending with flour.
• Dollop half of batter over streusel in prepared pan. Sprinkle with 1 cup streusel; top with remaining batter. Spread with a spatula to cover streusel. Gather remaining streusel in your hands and press into large clumps before sprinkling over top to cover.
• Bake until a wooden skewer inserted in center comes out clean, 45 to 50 minutes. Remove cake from oven (leaving oven on) and let cool in pan on a wire rack 10 minutes. Turn out of pan onto a small baking sheet or pan large enough to hold cake; let cool 10 minutes.
• For the Syrup: Meanwhile, combine lime juice and granulated sugar in a small saucepan. Bring to a boil, stirring, until sugar has dissolved, then continue cooking until thickened slightly, 1 minute. Brush cake all over with syrup, continuing to brush until all of syrup is used and absorbed. Return cake to oven and bake just until syrup is set, 5 minutes.
• For the Glaze: Meanwhile, whisk together confectioners' sugar and lime juice. Immediately after removing cake from oven, use a large spatula to transfer it to rack. Let stand 5 minutes, then brush all over with glaze, dabbing top so as not to displace streusel. Let cool completely before serving. Cake can be stored at room temperature, loosely tented with foil, up to 3 days.

KEY LIME CAKE WITH WHITE CHOCOLATE FROSTING (PAULA DEEN)

Steps:

• Preheat oven to 340. Grease and flour 3 (9 inch) cake pans.
• In large bowl, beat butter, sugar, and lime zest at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in juice until combined.
• In medium bowl, combine cake flour and baking soda; sift. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
• Pour evenly into prepared pans, and bake for 18-20 minutes, or until a wooden pick inserted in center comes clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread white chocolate frosting in between layers, and on top and sides of cake. Garnish with Key lime wedges, if desired.
• White Chocolate Frosting:.
• In medium bowl, combine chocolate an dcream. Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 1-1/2 minutes total); let cool completely.
• In large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners sugar until fluffy.

KEY LIME COCONUT CAKE

Steps:

• Preheat oven to 350°F with rack in middle. Generously butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper.
• Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
• Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 Tbsp lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
• Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.
• Whisk together confectioners sugar, remaining 2 Tbsp lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.

KEY WEST KEY LIME CAKE

Steps:

• Preheat oven to 325°.
• Spray a 9 x 13-inch baking pan with non-stick cooking spray or grease and flour lightly.
• In a large mixing bowl, add the cake mix, water, lime juice, lime zest, jello, vegetable oil and eggs.
• With an electric mixer, blend ingredients together until well combined, about 3 minutes.
• Pour into prepared pan and bake in preheated oven for 30 to 35 minutes or until a toothpick inserted off center comes out clean.
• For the frosting, combine the butter, cream cheese and vanilla with electric mixer.
• Add confectioners sugar and blend until smooth and creamy.
• Add milk to reach the desired spreading consistency.
• Spread frosting over cooled cake and garnish with lime zest.

TUDY'S KEY LIME PIE POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes.
• Dissolve gelatin mix in boiling water. Add Key lime juice and mix well. Use a fork to poke holes all over the baked cake. Spoon gelatin-key lime mixture all over the cake. Refrigerate until completely cool.
• Make topping by mixing sweetened condensed milk, heavy cream, Key lime juice, and food coloring with an electric mixer until well combined. Cover cake with topping. Keep refrigerated until ready to serve.

KEY LIME CAKE WITH BLACKBERRY FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of two 8-inch round cake pans with parchment paper. Place a mixing bowl and beaters into a refrigerator to chill for whipped cream frosting.
• Whisk flour, baking powder, baking soda, and salt together in a bowl.
• Combine sugar and butter in the bowl of an electric stand mixer and beat at medium speed until mixture is creamy and smooth, 5 to 10 minutes. Meanwhile, beat eggs in another bowl until foamy.
• Slowly add beaten eggs to the bowl of the stand mixer and reduce speed to low. Add dry ingredients in small increments, alternating with buttermilk, until just combined. Add lime zest and juice and mix just until combined. Pour 1/2 of the batter into each prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 15 to 20 minutes. Let cool completely in the pans on wire racks before removing, about 30 minutes.
• While cakes are cooling, make the curd. Add sugar, butter, lime juice, and zest to the top of a double boiler filled with at least 1 inch of water in the bottom. Set heat to medium and mix until butter melts. Add 2 tablespoons of the mixture to the beaten eggs and stir until combined. Reduce heat on the double boiler until water is simmering; add eggs and mix until curd coats the back of a wooden spoon, 20 to 25 minutes.
• Let curd cool slightly, about 10 minutes. Transfer to a glass container and refrigerate until needed.
• For the frosting, combine blackberries and lime juice in a small saucepan over medium heat. Cook and stir for 20 minutes. Strain the mixture; if less than 3 tablespoons of liquid results, add small amounts of water to the pulp until 3 tablespoons is achieved. Allow juice to cool to room temperature, about 10 minutes.
• Pour blackberry juice and butter into a mixing bowl and beat until creamy. Slowly add powdered sugar and vanilla extract and beat to a thick consistency. Add milk and beat until combined.
• Remove chilled mixing bowl and beaters from the refrigerator. Add heavy cream and beat until cream is frothy. Slowly add powdered sugar and vanilla extract while beating; beat until frosting can hold stiff peaks.
• To assemble, add a layer of blackberry frosting to the bottom cake layer. Pipe a spiral of blackberry frosting with 1 to 2 inches of space between rings; this will keep the cake from shifting when it's cut. Fill the space between the rings with curd. Refrigerate the cake to allow buttercream to firm up, 10 to 20 minutes.
• Place the second layer of cake on top of the spiral, then coat the whole cake in a generous layer of whipped cream frosting.

LEPRECHAUN KEY LIME CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour 10-inch Bundt or tube pan.
• For cake, combine cake mix, pudding mix, eggs, oil, 3/4 cup water and 1/4 cup Key lime juice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes.
• Bake 50 to 60 minutes or until toothpick inserted in centre comes out clean. Cool in pan 25 minutes. Remove cake from pan onto cooling rack. Return cake to pan. Poke holes in top of warm cake with toothpick or long-tined fork.
• For glaze, combine 2 cups icing sugar, 1/3 cup Key lime juice, 2 tablespoons water and melted butter in medium bowl. Pour slowly over top of warm cake. Cool completely. Invert onto serving plate. Dust with additional icing sugar. Garnish with lime slices and strawberry slices, if desired.

KEY LIME RUM CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (170°C). Grease a 10-12-cup bundt pan with nonstick spray. Dust the inside of the pan with flour and turn the pan to coat evenly, then shake out any excess.
• Make the rum cake: In a large bowl, mix together the flour, sugar, pudding mix, baking powder, salt, butter, and canola oil with an electric hand mixer on medium speed until mixture is well incorporated and looks sandy.
• With the mixer running on low speed, add the milk and eggs and beat until the batter is smooth. Scrape down the sides of the bowl with a spatula as needed.
• Add the rum, vanilla, lime juice, and lime zest and stir with a rubber spatula to incorporate.
• Pour the batter into prepared bundt pan, then smooth the top with a spatula.
• Bake the cake for 45-55 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool slightly in the pan.
• Make the rum soak: In a medium saucepan, combine the butter, sugar, water, salt, and rum. Bring to a boil over high heat, then reduce the heat to low and simmer for 5-10 minutes, until the syrup thickens slightly. Transfer the syrup to a medium bowl and stir in the vanilla and lime juice.
• Use a long skewer to poke holes all over the cake. Pour about ¼ cup (60 ML) of the syrup over the cake . Allow the syrup to soak in (this may take 1-2 minutes), then continue pouring over the remaining syrup, ¼ cup at a time.
• Cover the pan loosely with plastic wrap and let the cake sit overnight at room temperature.
• When ready to serve, loosen the edges of the cake with a butter knife and invert onto a wire rack set inside a rimmed baking sheet. If the cake doesn't release easily, place it in a 350°F oven for about 10 minutes to soften the syrup.
• Make the key lime glaze: In a small bowl, whisk together the powdered sugar, lime juice, and lime zest until combined.
• Pour the glaze over the top of the cake.
• Transfer the cake to a platter, then slice and serve. Leftover cake can be wrapped in plastic wrap and stored at room temperature for 3-4 days.
• Enjoy!

COCONUT-KEY LIME SHEET CAKE

Steps:

• Make the Coconut-Key Lime Cake:
• Position rack in middle of oven; preheat to 350°F. Spread coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3-5 minutes. Let cool 5 minutes.
• Meanwhile, coat a 13x9" pan with nonstick spray. Dust with flour, tapping out any excess.
• Whisk toasted coconut, baking powder, salt, and 1 3/4 cups flour in a medium bowl. Mix coconut oil, vanilla, and 2/3 cup coconut milk in another medium bowl.
• Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed, occasionally scraping down sides of bowl, until pale and fluffy, 3-4 minutes. Add eggs, one at a time, beating to blend after each addition. Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with coconut milk mixture in 2 additions, beginning and ending with dry ingredients. Pour batter into prepared pan, smoothing top with a spatula.
• Bake cake until top is set and golden brown and a tester inserted into the center comes out clean, 25-30 minutes.
• Mix key lime zest, juice, and remaining 2/3 cup coconut milk in a small bowl (it's okay if mixture separates slightly; it will be absorbed by cake). Using a skewer, poke holes every 2" into warm cake. Slowly pour key lime zest mixture over cake. Transfer pan to a wire rack and let cake cool completely.
• Make the Coconut-Key Lime Curd:
• Pour water into a medium pot to a depth of 2". Bring to a simmer over medium heat. Place butter in a large bowl.
• Whisk egg yolks and sugar in a heatproof medium bowl. Whisk in key lime zest and juice. Set bowl on saucepan, making sure bottom does not touch water. Cook, whisking occasionally, until mixture is thick enough to coat the back of a spoon and an instant-read thermometer registers 175°F, 3-4 minutes.
• Strain egg yolk mixture through a fine-mesh sieve over butter, then stir with a rubber spatula until smooth. Place a piece of plastic wrap directly on key lime curd and chill at least 30 minutes.
• Make the Whipped Cream Topping:
• Using an electric mixer on medium speed, beat cream in a large bowl until stiff peaks form. Gently fold in chilled key lime curd and key lime zest. Spread cream on cooled cake with a spatula, then chill 30 minutes to set cream.
• Meanwhile, preheat oven to 350°F. Spread coconut flakes in a single layer on rimmed baking sheet and toast, tossing halfway through, until crispy and golden, 5-7 minutes. Let cool.
• When ready to serve, sprinkle toasted coconut flakes over cake.
• Do Ahead
• Lime curd can be made 1 week ahead. Store in an airtight container and chill, or freeze up to 4 months.

KEY LIME CREAM CAKE

Steps:

• Heat oven to 350°F. Grease bottoms only of two 8- or 9-inch round cake pans (dark or nonstick pans not recommended). Line pans with waxed paper. Grease waxed papers and sides of pans; lightly flour. In medium bowl, mix cracker crumbs, sugar and melted butter. Spread 2/3 cup of mixture in each pan.
• In large bowl, beat cake mix, lime juice mixture, softened butter, 2 teaspoons lime peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 8-inch rounds 36 to 43 minutes, 9-inch rounds 32 to 38 minutes, or until toothpick inserted in center comes out clean. Run sharp knife around sides of pans to loosen cakes. Cool in pans 15 minutes. Remove from pans to cooling rack, placing cakes crumb-mixture-side-up and removing waxed paper from tops of cakes. Cool completely, about 1 hour.
• To make Creamy Key Lime Filling and Frosting, in small bowl, stir together condensed milk, 2 teaspoons lime peel and 1/2 cup lime juice; set aside. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold milk mixture into whipped cream just until blended.
• Place 1 layer, crumb side up, on serving plate. Spread with 1 cup filling to within 1/4 inch of edge. Add second layer, crumb side up; frost side and top of cake with remaining filling. Store loosely covered in refrigerator.

KEY LIME POUND CAKE WITH KEY LIME CREAM CHEESE ICING RECIPE - (3.7/5)

Steps:

• Preheat oven to 300°. Cover inside of 10 inch tube pan with non-stick spray. My pan is 10 1/2″ and it's just fine. Set aside. Using a stand-up mixer or electric hand-held, beat the butter well until light in color and fluffy. Add the sugar and again beat well for at least 5 minutes. I use a stand up mixer and beat the mixture 10-15 minutes. I don't like a "grainy" cake. One at a time add the eggs and beat only until the yellow disappears. Stir juice, milk, zest and vanilla together. Now mixing by hand, gradually flour to the butter-egg mixture alternating with the key lime juice and milk mixture. Begin and end with flour. Mix well but just enough to incorporate all ingredients. You don't want a tough pound cake! Pour evenly into the tube pan and tap pan on the counter to loosen any air bubbles. Bake for 1 hour and 45 minutes or until cake tester comes out clean. Cool on a cooling rack for 15-20 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool. The cake is far better the following day or 2 days later. Make the icing. Using a hand mixer beat cream cheese and butter in a large bowl until well mixed. Add confectioner's sugar and beat well until completely smooth and fluffy. Add key lime juice, zest and vanilla and mix until all ingredients are incorporated. Ice cake. This makes quite a bit of icing. After icing the entire pound cake I fill the middle hole with the excess icing. When the cake is served icing can be taken from the middle and dolloped along the side the slice of cake.

SKINNY KEY LIME POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
• Meanwhile, in medium bowl, stir together Filling ingredients (mixture will thicken). Pour over warm cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
• Spread whipped topping over cake; sprinkle with lime peel. Garnish as desired.