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Quick Key Lime Cake with Cream Cheese Frosting

A refreshing dessert that brings a burst of citrus flavor to your table, perfect for warm days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Cake Pans
  • Spatula
  • Wire Rack

Ingredients
  

Dry Ingredients

  • 2 cups All-Purpose Flour Sifted for lighter texture.
  • 1.5 cups Granulated Sugar Adds sweetness and tender crumb.
  • 2 teaspoons Baking Powder Essential for rising.
  • 1 teaspoon Salt Enhances flavors.

Wet Ingredients

  • 1 cup Unsalted Butter Softened to room temperature.
  • 3 large Eggs At room temperature.
  • 0.5 cup Key Lime Juice Freshly squeezed for best flavor.
  • 2-3 pieces Zest of Key Limes For intense citrus flavor.

Frosting Ingredients

  • 4 cups Powdered Sugar Sifted to prevent lumps.
  • 8 ounces Cream Cheese Softened to room temperature.
  • 0.25 cup Heavy Whipping Cream For lighter frosting texture.
  • 1 teaspoon Vanilla Extract Pure for best flavor.

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Grease and flour two 9-inch round cake pans.
  • Cream together the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with the key lime juice.
  • Fold in the key lime zest gently.
  • Divide the batter between the prepared pans and level the tops.
  • Bake for 25-30 minutes or until a toothpick comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  • For the frosting, beat the cream cheese until smooth, then gradually add the powdered sugar.
  • Add the heavy cream and vanilla extract, beating until light and fluffy.
  • Once cooled, place one cake layer on a serving plate and spread frosting on top.
  • Top with the second layer and frost the top and sides of the cake.
  • Chill the cake in the refrigerator for at least 30 minutes before slicing.
  • Slice and serve your Quick Key Lime Cake with Cream Cheese Frosting.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days.
Keyword Easy