Key lime cake is a delightful dessert that combines the tangy, refreshing flavor of key limes with a moist and tender cake. Its bright, citrusy taste makes it perfect for summer, but it’s equally enjoyable year-round. Making key lime cake from scratch may seem like a daunting task, but with careful preparation and attention to detail, you can create a stunning dessert that will impress your friends and family. Here’s a step-by-step guide to making a delicious key lime cake from scratch.
Ingredients
Before you begin, ensure you have all the necessary ingredients. For the cake:
- 2 and 1/2 cups all-purpose flour
- 2 and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 and 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 cup whole milk, at room temperature
- 1/2 cup freshly squeezed key lime juice (about 12-15 key limes)
- Zest of 2 key limes
For the key lime glaze:
- 1/2 cup freshly squeezed key lime juice (about 12-15 key limes)
- 3 cups powdered sugar, sifted
- 3-4 tbsp water
- Zest of 1 key lime
Equipment
- Measuring cups and spoons
- Mixing bowls
- Electric mixer or stand mixer
- Whisk
- Spatula
- Two 9-inch round cake pans
- Parchment paper
- Cooling rack
- Offset spatula or butter knife for glazing
Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cake will bake evenly and thoroughly.
Prepare Your Cake Pans
Grease two 9-inch round cake pans with butter or non-stick spray. Line the bottoms with parchment paper circles to ensure easy removal and clean release of the cakes. Lightly dust the pans with flour, shaking out any excess.
Mix the Dry Ingredients
In a medium mixing bowl, whisk together 2 and 1/2 cups of all-purpose flour, 2 and 1/2 tsp of baking powder, 1/2 tsp of baking soda, and 1/2 tsp of salt. Set this dry mixture aside for later.
Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer or stand mixer fitted with the paddle attachment to cream 1 cup of unsalted butter and 1 and 1/2 cups of granulated sugar together on medium speed until light and fluffy. This should take about 3-4 minutes. Creaming the butter and sugar is crucial as it incorporates air into the batter, making the cake light and tender.
Add the Eggs and Vanilla
With the mixer on medium speed, add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl with a spatula as needed to ensure everything is evenly mixed. Once all the eggs are incorporated, mix in 2 tsp of pure vanilla extract.
Alternate Adding Dry Ingredients and Milk
With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the milk in two parts. Begin and end with the dry ingredients. Mix until just combined after each addition. Avoid over-mixing, as this can lead to a dense cake.
Incorporate Key Lime Juice and Zest
Fold in 1/2 cup of freshly squeezed key lime juice and the zest of 2 key limes using a spatula. Mix gently until evenly distributed throughout the batter. The key lime juice will add a tangy, refreshing flavor, while the zest will provide a subtle citrus aroma and a bit of texture.
Divide the Batter
Pour the batter evenly into the prepared cake pans. Use a spatula to spread it out smoothly and ensure an even layer. Tap the pans lightly on the counter to release any air bubbles.
Bake the Cakes
Place the cake pans on the middle rack of your preheated oven. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean. The cakes should be golden brown and should spring back to the touch.
Cool the Cakes
Allow the cakes to cool in the pans for about 10 minutes. Run a knife around the edges to loosen them, then invert the cakes onto a cooling rack lined with parchment paper. Peel off the parchment paper liners and let the cakes cool completely before frosting.
Prepare the Key Lime Glaze
While the cakes are cooling, make the key lime glaze. In a medium mixing bowl, whisk together 1/2 cup of freshly squeezed key lime juice, 3 cups of powdered sugar, and 3-4 tbsp of water until smooth and pourable. The consistency should be thin enough to drip off a spoon but thick enough to coat the cake evenly. Adjust the sweetness and thickness by adding more powdered sugar or water as needed. Stir in the zest of 1 key lime.
Assemble the Cake
Once the cakes are completely cool, place one cake layer on your serving plate or cake stand. Use an offset spatula or butter knife to spread a thin, even layer of the key lime glaze over the top. This will act as the ‘glue’ to hold the layers together and add extra flavor.
Carefully place the second cake layer on top of the first, aligning it as straight as possible. Press down gently to adhere the layers.
Glaze the Cake
Pour the remaining key lime glaze over the top of the cake, allowing it to drip down the sides. Use the offset spatula to spread the glaze evenly, ensuring it covers the entire cake. You can create a decorative swirl pattern on top if desired.
Optional Decorations
For added decoration, you can garnish the cake with additional key lime zest, fresh key lime slices, or edible flowers. These touches will enhance the cake’s presentation and add a burst of color and flavor.
Chill the Cake
Let the glazed cake sit at room temperature for about 15 minutes to allow the glaze to set slightly. Then, transfer the cake to the refrigerator for at least 30 minutes to an hour. This will help the glaze set fully and make the cake easier to slice and serve.
Serve and Enjoy
Once the cake has chilled, use a sharp knife to slice it into portions. Serve the key lime cake chilled or at room temperature, depending on your preference. Enjoy the tangy, refreshing flavor of key limes in every bite!
Storage
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, let it sit at room temperature for about 30 minutes or warm it slightly in the microwave.
Troubleshooting Tips
- If your cake is too dense, it may be due to over-mixing the batter or using cold ingredients. Ensure you mix until just combined and use room temperature ingredients.
- If the glaze is too thick, add a little more water, one teaspoon at a time, until you reach the desired consistency.
- If the glaze is too runny, add more powdered sugar, a little at a time, until it thickens.
Conclusion
Making key lime cake from scratch may require some time and effort, but the result is well worth it. The combination of moist, tender cake and tangy key lime glaze creates a dessert that is both visually appealing and delicious. With this step-by-step guide, you can confidently bake a key lime cake that will impress your guests and satisfy your sweet tooth. Whether you’re celebrating a special occasion or just enjoying a leisurely afternoon, key lime cake is a perfect choice for a refreshing and delightful treat. Happy baking!
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