Best 6 Key West Key Lime Cake Recipes

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Indulge in the tantalizing flavors of the tropics with our delectable Key West Key Lime Cake, a symphony of tangy and sweet notes that will transport your taste buds to paradise. This iconic cake boasts a moist and fluffy texture, infused with the vibrant zest of key limes, while a creamy and luscious key lime frosting adds an extra layer of indulgence. As you delve into this culinary masterpiece, you'll discover a harmonious blend of flavors that will leave you craving more.

This carefully curated article presents a collection of two exceptional Key West Key Lime Cake recipes, each offering a unique twist on this classic dessert. The first recipe captures the essence of tradition, featuring a classic key lime cake batter and a tangy key lime frosting, delivering a delightful balance of sweet and sour. The second recipe introduces an innovative twist, incorporating a graham cracker crust for a delightful textural contrast and a luscious key lime curd filling for an explosion of citrusy goodness. Both recipes are meticulously crafted to ensure a perfect balance of flavors and textures, making them the stars of any gathering.

Check out the recipes below so you can choose the best recipe for yourself!

KEY LIME POUND CAKE



Key Lime Pound Cake image

A slice of the Keys for your cake stand.

Provided by Southern Living Editors

Categories     Cakes

Time 2h45m

Yield Serves 12

Number Of Ingredients 14

1 cup butter (2 sticks), softened
½ cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lime zest
¼ cup fresh Key lime juice
1 cup powdered sugar
2 tablespoons fresh Key lime juice
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 325°F. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
  • Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
  • Bake at 325°F for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
  • Prepare Key Lime Glaze: Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.
  • Brush Key Lime Glaze over top and sides of cake immediately after preparing. Cool completely (about 1 hour).

KEY LIME CAKE



Key Lime Cake image

Key lime pie lovers, prepare for a real treat. Some of our favorite seasonal surprises come in the form of cakes, whether it's a simple Bundt or a seven-layer masterpiece filled with chocolate or your favorite fruity preserves. That's why we are delighted to add this sweet and tart dessert into our summertime rotation. Key limes are a refreshing twist to the classic lemon zest, and give this light and fluffy cake an extra flavorful punch.

Provided by Southern Living Editors

Categories     Layer Cakes

Time 3h45m

Yield Serves 12

Number Of Ingredients 20

4 large egg yolks, lightly beaten
1 1/4 cups granulated sugar
1/2 cup fresh or bottled Key lime juice (such as Nellie and Joe's Key West Lime Juice)
1/2 cup (4 oz.) unsalted butter, cut into cubes
Vegetable shortening
2 1/4 cups granulated sugar
1 1/4 cups (10 oz.) unsalted butter, softened
7 large egg whites, at room temperature
3 1/2 cups (about 14 7/8 oz.) all-purpose flour, plus more for pans
4 teaspoons baking powder
3/4 teaspoon table salt
1 cup water
1 tablespoon Key lime zest (from 4 Key limes)
2 teaspoons vanilla extract
1 cup (8 oz.) unsalted butter, softened
3 cups (about 12 oz.) unsifted powdered sugar
2 tablespoons fresh or bottled Key lime juice
2 teaspoons vanilla extract
1/8 teaspoon table salt
Key lime zest

Steps:

  • Prepare the Curd: Place egg yolks in a small heatproof bowl. Bring sugar and lime juice to a boil in a heavy nonaluminum 3 1/2-quart saucepan over medium-high. Remove from heat. Gradually whisk about one fourth of the hot juice mixture into egg yolks. Add egg yolk mixture to remaining hot juice mixture in saucepan, whisking constantly until well combined. Cook mixture over medium, whisking constantly, until thickened to pudding-like consistency, 6 to 8 minutes. Add butter cubes in 6 additions, whisking constantly after each addition until butter melts and mixture is well combined. Remove from heat. Pour mixture through a fine mesh strainer into a bowl. Place plastic wrap directly on surface of mixture to prevent a film from forming. Chill at least 3 hours or up to 24 hours.
  • While Curd chills, prepare the Cake Layers: Preheat oven to 350°F. Grease (with shortening) and flour 3 (8-inch) round cake pans; set aside. Beat sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until fluffy, 3 to 5 minutes. Gradually add egg whites, one third at a time, beating well on low speed after each addition. Whisk together flour, baking powder, and salt in a separate bowl. Gradually add flour mixture to butter mixture alternately with water, beginning and ending with flour mixture, beating on low speed until just incorporated. Stir in lime zest and vanilla. (Batter will appear broken.) Pour batter evenly into prepared cake pans. Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, 18 to 21 minutes. Cool in pans on wire racks 10 minutes. Invert cakes onto wire racks, and let cool completely, about 1 hour.
  • Prepare the Frosting: Beat butter with an electric mixer on medium speed until smooth, about 1 minute. Gradually add powdered sugar, lime juice, vanilla, and salt, beating until smooth, about 2 minutes. Increase speed to medium-high; beat until light and fluffy, about 1 minute. Spoon Frosting into a large piping bag with a tip cut off (about 1/2 inch).
  • Assemble the Cake: Place 1 Cake Layer on a serving plate or a cake stand. Pipe Frosting in a ring (about 1/4-inch high) around top outer edge of layer. Spread one third of the Curd (about 1/2 cup) inside Frosting ring. Top with second Cake Layer; repeat Frosting piping and Curd spreading. Top with third Cake Layer; repeat Frosting piping and Curd spreading. Spread remaining Frosting around sides of cake, reserving about 1/2 cup in piping bag. Pipe reserved Frosting into a ring of 1/2-inch dots around top of cake. Garnish cake with lime zest.

KEY WEST KEY LIME CAKE



Key West Key Lime Cake image

This recipe comes from Key Lime Cookin' by Joyce LaFray. Key limes are smaller and sweeter than regular limes. If you can't find key limes or key lime juice you may sub regular limes.

Provided by PaulaG

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 13

1 (18 1/4 ounce) package lemon cake mix
1/2 cup water
1/2 cup key lime juice or 1/2 cup lime juice
2 key limes, zest of or 1/2 regular lime, zest of
1 (3 ounce) package lime gelatin
1/2 cup canola oil
4 large eggs, slightly beaten
1/4 lb butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
1 -2 tablespoon milk
1 key limes, zest of or 1 regular lime, zest of

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.

KEY LIME CAKE



Key Lime Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 18

Butter, for greasing pan
Flour, for dusting pan
One 3-ounce package lime flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
5 large eggs, slightly beaten
1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
1/2 cup confectioners' sugar
1/2 cup (1 stick butter), room temperature
One 8-ounce package cream cheese, room temperature
One 1-pound box confectioners' sugar

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.

REAL KEY LIME PIE FROM KEY WEST



Real Key Lime Pie From Key West image

Want to take a trip to the beach from your kitchen? This key lime pie will take your taste buds on vacation. The lime filling is smooth and creamy with the perfect amount of tart flavor. Buttery and sweet, the graham cracker crust is the perfect vessel for the key lime filling. The dollop of whipped cream on top cuts the bite of...

Provided by R C

Categories     Pies

Time 1h10m

Number Of Ingredients 13

CRUST
16 graham crackers, crushed
3 Tbsp granulated sugar
1/4 lb unsalted butter
PIE FILLING
4 large egg yolks
14 oz sweetened condensed milk
1/2 c fresh key lime juice (approximately 12 key limes)
2 tsp lime peel, grated, green portion only
WHIPPING CREAM FOR GARNISH (OPTIONAL)
1/2 c heavy whipping cream
2 tsp granulated sugar
1/4 tsp Madagascar pure vanilla extract

Steps:

  • 1. CRUST: Preheat oven to 350 degrees F. Mix the ingredients together and press them into a 9-inch pie plate (glass or pre-formed tin is your option). Bake in oven in middle rack for 10-12 minutes until lightly browned. Remove from oven, and cool on a rack. Note: Do not turn off the oven, as you will be baking the next portion of the pie momentarily.
  • 2. PIE FILLING: In a stand mixer with the whipping attachment, beat the egg yolks on medium speed until they are thick and turn yellow, DO NOT OVERMIX!
  • 3. Turn the mixer off and add the sweetened condensed milk, and turn the mixer speed to low. Drizzle 1/2 of the lime juice. Once the lime juice is incorporated, add the other half of the juice and the zest, continue to mix until melted (just a few seconds).
  • 4. Pour the mixture into the pie shell.
  • 5. Bake at 350 degrees F for 12 minutes to set the yolks. Remove from oven and cool to room temperature and then refrigerate for approximately 2 hours to set.
  • 6. WHIPPING CREAM: In a stainless steel medium bowl, combine whipping cream, sugar, and vanilla and whisk by hand until creamy peaks form.
  • 7. SERVING: Take the pie out of the refrigerator and slice pie in 8ths. Plate pie and add a dollop of whip cream! Try it also with some toasted coconut too!

KEY WEST CUPCAKES



Key West Cupcakes image

Make cupcakes with a Key lime flavor twist! Both a filling and a frosting make them special.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 10

1 box (4-serving size) vanilla instant pudding and pie filling mix
1 1/2 cups whipping cream
1/4 cup fresh Key lime or regular lime juice
4 drops green food color
1 1/2 cups powdered sugar
1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Whipped fluffy white frosting
1 tablespoon fresh Key lime or regular lime juice
1/2 teaspoon grated Key lime or regular lime peel

Steps:

  • To make filling, in large bowl, beat pudding mix and whipping cream with whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.
  • Heat oven to 350°F (325°F for dark and nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Spread 1 rounded tablespoonful filling on top of each cupcake. Stir frosting in container 20 times. Gently stir in 1 tablespoon lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening across lower corner of bag. Squeeze 1 tablespoon frosting from bag onto filling on each cupcake. Garnish with fresh lime wedge if desired. Store covered in refrigerator.

Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 45 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 27 g, TransFat 1 g

Tips:

  • Use fresh key limes for the best flavor. If you can't find key limes, you can use regular limes, but the flavor will be slightly different.
  • Make sure the butter and eggs are at room temperature before you start baking. This will help the cake to rise properly.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake in a preheated oven. This will help the cake to rise evenly.
  • Let the cake cool completely before you frost it. This will help the frosting to set properly.

Conclusion:

Key West Key Lime Cake is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. If you are looking for a delicious key lime cake recipe, this is the one for you!

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