Best 7 Lemon Key Lime Cake Recipes
Indulge in a delightful culinary journey with our tantalizing Lemon Key Lime Cake, a harmonious blend of zesty citrus flavors and creamy textures that will tantalize your taste buds. This delectable cake features a moist and fluffy lemon-infused sponge cake, layered with a luscious key lime curd filling and topped with a velvety smooth cream cheese frosting. Each bite offers a burst of tangy, sweet, and refreshing flavors that will leave you craving for more.
In addition to the classic Lemon Key Lime Cake recipe, we also present two enticing variations to cater to diverse preferences and dietary needs. For those who prefer a vegan treat, our Vegan Lemon Key Lime Cake offers a delightful plant-based alternative, featuring a moist and fluffy cake made with almond flour and coconut oil, filled with a zesty key lime curd and topped with a creamy coconut cream frosting.
For those with gluten sensitivities, our Gluten-Free Lemon Key Lime Cake provides a delectable option without compromising on flavor. This version showcases a light and airy gluten-free cake base, layered with a tangy key lime curd and topped with a fluffy dairy-free frosting.
All three recipes are meticulously crafted to ensure a perfect balance of flavors and textures, making them ideal for special occasions, gatherings, or simply as a sweet treat to enjoy at home. With easy-to-follow instructions and readily available ingredients, these Lemon Key Lime Cakes are sure to become a favorite in your kitchen.
LEMON KEY LIME CAKE
This is so moist and delicious. You can add a few drops of green food coloring to the batter, if desired. Outside of cake will brown and inside will be a beautiful green color. Enjoy!
Provided by Marie
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix all cake ingredients well.
- Bake in a greased and floured bundt cake pan for about 35 to 45 minutes or until tests done with a toothpick.
- Ovens vary so start testing at around 30 minutes.
- While cake is cooling on a rack in the pan, make glaze by combining all ingredients.
- Poke holes in the cake (still in the pan), then pour glaze over.
- Let sit in the pan until glaze is absorbed, then turn out onto a plate.
Nutrition Facts : Calories 498.5, Fat 26.9, SaturatedFat 4.9, Cholesterol 76.5, Sodium 419.7, Carbohydrate 62, Fiber 0.5, Sugar 38.8, Protein 4.1
LEMON-LIME MAGIC CAKE
A citrusy lemon-lime filling is poured over white cake batter so the filling becomes the bottom layer and the cake layer rises to the top. It's magic and delicious!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 18
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
- In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 75 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 29 g, TransFat 0 g
KEY LIME CAKE III
This is a very moist cake. Very easy to make. If you like key lime, you will love this cake.
Provided by Judy
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Yield 30
Number Of Ingredients 9
Steps:
- Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.
- To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 32 g, Cholesterol 45.6 mg, Fat 18.2 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 5.8 g, Sodium 189.5 mg, Sugar 26.2 g
KEY LIME CAKE II
Lemon Bundt® cake gets a tropical twist thanks to the addition of Key lime juice and lemon pudding mix to the batter.
Provided by Kaye Frickhoeffer
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Time 1h10m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 28 g, Cholesterol 36.5 mg, Fat 8 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 220.6 mg, Sugar 17.2 g
KEY LIME CAKE
Subtle yet distinctive, the difference between Key Lime juice and regular lime juice comes through in this delicious cake. Because of its pale green color, this cake resembles a lemon cake...unless you add a few drops of green food color to the cake or glaze! The recipe came from a local paper years ago. My mile high altitude requires a longer cooking time, so you may have to adjust the timing on this.
Provided by NoSpringChicken
Categories Dessert
Time 50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Spray bundt pan with cooking spray.
- Combine cake mix, lemon pudding, eggs, water, lime juice and oil; beat two minutes at medium speed of an electric mixer, stirring down sides occasionally.
- Pour batter into prepared bundt pan; bake in preheated oven as directed on box.
- Cool cake in pan for ten minutes, remove from pan.
- When cool, drizzle with glaze.
- For Glaze: combine powdered sugar and 1/4 cup Key Lime juice in mixer bowl; blend thoroughly.
LEMON LIME CAKE
This was one of the first recipes I "adopted" but had not yet made because there were some "holes" in the ingredients/directions. SO...I have modified it based on another recipe I have and from some suggestions from my daughter! Here is the new recipe...hope you like it!
Provided by Cherie Hammond
Categories Cakes
Number Of Ingredients 8
Steps:
- 1. Mix all ingredients together 3 minutes with electric mixer on medium speed.
- 2. Pour into three 8-inch greased and floured cake pans. I CHANGED THIS TO BE A GREASED AND FLOURED BUNDT PAN.
- 3. Bake at 350 for 25 to 30 minutes or until tested done.
- 4. Meanwhile make the glaze or icing by combining the powdered sugar with the milk.
- 5. When the cake is done, cool for about 10-15 minutes then removed from Bundt pan...turn over onto a pretty plate.
- 6. If you want glaze, use more milk and pour on the cake while still warn. If you want more of an icing, use less milk and pour on once quite cooled.
KEY LIME CREAM CAKE
Finally, the mouth-watering sweet-sour combo loved in Key lime treats comes in cake version. It's a fresh, delicious escape on a dessert plate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 550, Carbohydrate 64 g, Cholesterol 140 mg, Fat 5 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 45 g, TransFat 1 g
Tips:
- For a smooth and lump-free batter, whisk the dry ingredients together in a separate bowl before adding them to the wet ingredients, and sift your flour, cornstarch, and baking powder to remove any lumps.
- Be careful not to overmix the batter, as this can result in a dense, crumbly cake. Mix just until the ingredients are well combined and no dry streaks remain.
- For a moist and tender cake, use buttermilk in the batter. Buttermilk can be made at home by adding 1 tablespoon of lemon juice or vinegar to a cup of regular milk and letting it sit for 5 minutes before using.
- To achieve a golden brown crust on the cake, brush the top with melted butter and sprinkle with granulated sugar before baking.
- If you don't have key limes, you can substitute regular limes, but the flavor will be slightly less intense.
- Make sure the cream cheese is softened to room temperature before making the filling. This will ensure a smooth and creamy texture.
- For a tangy filling, use freshly squeezed lemon and lime juice. You can also add a few drops of lemon or lime extract for an extra boost of flavor.
- If you don't have powdered sugar, you can make your own by placing granulated sugar in a blender or food processor and blending it until it is fine and powdery.
Conclusion:
The lemon key lime cake is a delightful and refreshing dessert that is perfect for any occasion. With its zesty lemon and lime flavors, moist and tender crumb, and creamy filling, this cake is sure to be a hit with everyone who tries it. So, next time you're looking for a delicious and easy-to-make cake, give this lemon key lime cake a try. You won't be disappointed!
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