Key Lime Cake

There’s something undeniably nostalgic about citrus desserts. Maybe it’s the way they instantly lift your mood, or how they remind you of sun-soaked days, barefoot adventures, and family gatherings under the shade of a backyard tree. For me, Key Lime Cake is one of those timeless treats that brings back memories of summers spent at my grandmother’s house in the Gulf—where a slice of citrus cake was a given at every family get-together.

This cake is inspired by the Southern love for bright, punchy flavors and the unmistakable tang of key lime. It’s soft, moist, and packed with a citrus zing that lingers on the palate in the best way possible. What makes it even more delightful is the balance between sweet and tart—the lime glaze seeps into the sponge, infusing every bite with a refreshing burst.

Unlike key lime pie, which has a smooth custardy texture, this cake is all about the fluff. It’s a beautiful, layered cake that doesn’t feel too heavy, making it ideal for spring brunches, baby showers, or just because you need a slice of joy in the middle of the week.

Whether you grew up with key limes in your backyard or are discovering their magic for the first time, this cake will make you feel like you’re in a sun-drenched kitchen somewhere along the coast.

Why You’ll Love This Recipe:

• It’s wonderfully moist and tender, thanks to the lime glaze that soaks into the layers.
• The cake bursts with bright key lime flavor—it’s refreshing without being overpowering.
• It’s easy enough for beginners, but pretty enough for special occasions.
• The simple lime glaze adds just the right touch of sweetness and citrusy tang.
• Perfect for spring and summer, or anytime you want to channel tropical vibes.

INGREDIENTS YOU’LL NEED:

For the Cake:

• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, room temperature
• 1¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon lime zest (preferably key lime)
• ½ cup key lime juice
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Lime Glaze:

• ½ cup powdered sugar
• 2–3 tablespoons key lime juice

HOW TO MAKE KEY LIME CAKE:

STEP-BY-STEP INSTRUCTIONS:

1. Preheat and Prep: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal. This cake is all about keeping things light and fluffy, so preparing your pans properly makes a world of difference.

2. Mix the Dry Ingredients: In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. Set this aside—you’ll be alternating it into the batter later for that perfect, airy texture.

3. Cream the Butter and Sugar: In a large mixing bowl, cream the butter and sugar together until light and fluffy. This should take about 3-5 minutes. Don’t rush this step—the fluffier your butter-sugar mix, the softer your cake will be.

4. Add the Eggs and Flavor: Add the eggs one at a time, beating well after each addition. Stir in the lime zest, key lime juice, and vanilla extract. Your kitchen should already be smelling like a citrus grove at this point!

5. Combine Wet and Dry: With your mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry mix. Mix just until everything is combined. Overmixing can make the cake tough, and we want this one to stay as tender as a spring morning.

6. Bake: Divide the batter evenly between your prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

7. Glaze and Soak: While the cakes are still slightly warm, whisk together the powdered sugar and key lime juice to make the glaze. Poke holes all over the tops of the cakes with a skewer or fork, then pour the glaze evenly over both layers. It’ll soak in and give the cake that signature tangy sweetness.

8. Assemble: Once completely cool, you can stack the cakes with a simple buttercream if you like, or serve as-is with a dusting of powdered sugar. Honestly, it’s heavenly either way.

HELPFUL TIPS:

• Use fresh key lime juice if you can find it—it’s more floral and tart than regular limes. Bottled key lime juice will work in a pinch though.
• Don’t skip the glaze. It’s what gives the cake that extra zing and keeps it moist.
• Want to dress it up? Garnish with lime zest or thin lime slices on top for a pretty, citrusy finish.
• Make ahead: This cake actually tastes better the next day after the flavors have settled in—perfect for prepping ahead of time.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: Southern-inspired
• Diet: Vegetarian

NOTES:

You can store this cake at room temperature for a day, but it’s best kept in the fridge if you’re making it in advance or during warmer months. The citrus flavor continues to develop as it rests, so don’t be surprised if the leftovers taste even better the next day.

NUTRITIONAL INFORMATION:

Per serving (approximate):
Calories: 375
Fat: 18g
Carbohydrates: 50g
Sugar: 30g
Protein: 4g
Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Can I use regular limes instead of key limes?
Yes! While key limes have a distinct flavor, regular Persian limes will still give you a deliciously tangy cake.

Can this be made into cupcakes?
Definitely. Just adjust the baking time to about 15–18 minutes for cupcakes, and keep an eye on them.

Is there a frosting you recommend?
A light lime buttercream or cream cheese frosting works beautifully. But honestly, this cake is flavorful enough with just the glaze.

Can I freeze this cake?
Yes, you can freeze the unfrosted cake layers for up to 2 months. Wrap them well in plastic wrap and foil. Thaw overnight in the fridge before glazing or assembling.

STORAGE INSTRUCTIONS:

Store the cake in an airtight container at room temperature for up to 1 day or in the fridge for up to 4 days. If frosted, it’s best kept chilled. To freeze, wrap individual slices or whole layers tightly in plastic wrap, then foil, and freeze for up to 2 months.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other citrusy delights:

• Key Lime Pie: A Tangy-Sweet Slice of Sunshine
• Pistachio Tiramisu: A Creamy Twist on a Classic
• Vegan Blue Moon Lime Tart
• Lemon Custard Cake – A Light and Luscious Treat

CONCLUSION

This Key Lime Cake is a citrus lover’s dream. It’s cheerful, tangy, and full of Southern charm—a cake that doesn’t need fuss or fanfare to shine. Whether you’re sharing it at a gathering or enjoying a slice with your afternoon tea, it’s sure to bring smiles and sunshine to the table. So go ahead, grab those limes, and let’s bake some joy into your day.

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