Fresh Key Lime Cake!

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Key Lime Cake


We all know about Key Lime Pie – but I like my dessert in cake form.   I want cake, cake and more cake!  Nothing against all you pie lovers – I got nuthin’ but love for ya.  It’s just this thing, this thing with cake, it’s big…and it’s getting bigger! Well everything is gonna get bigger if I don’t stop making cake every weekend…ugh.  But I do share, so that makes it okay, right? I have Monday meetings and I bring whatever I have left over to the office.  (I do too have leftovers!!)

Notes:  Regular old limes work just as well as Key limes and they are a little easier to zest…key limes are tiny little suckers and you can easily zest your finger tip off.  Not a good start to cake day.

Photography Note:  I truly wish I would have sprinkled additional zest over this piece of cake!  But like I said, key limes are tiny and I couldn’t get another piece of green off that thing – it all went in the cake and frosting!  I sacrificed the photo for the flavor of the cake – and that my friends,  is a good thing!

5.0 from 1 reviews
Fresh Key Lime Cake!
  • For the Cake
  • ¾ cup butter, softened
  • 1⅔ cups sugar; superfine sugar is best
  • 3 large eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • ¼ cup fresh key lime juice
  • 2 teaspoons fresh key lime zest
  • 2¾ cups all purpose flour
  • 1 Tablespoon baking powder
  • ¾ teaspoon salt
  • Fresh Lime Frosting
  • 4 oz butter
  • 4 oz cream cheese
  • 2 cups confectioners sugar
  • 2 teaspoons lime zest
  • 4 tablespoons fresh lime juice
  1. Preheat the oven to 350°F. Spray a 9" x 13" pan with non-stick spray.
  2. Mix together butter and sugar. Add eggs one at a time.
  3. Add milk, vanilla, lime juice, lime zest to combine.
  4. Add flour, baking powder and salt.
  5. Mix with electric mixer until well blended
  6. Pour the batter into the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cake and frost with Fresh Lime Frosting.
  8. For Fresh Lime Frosting
  9. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Add lime zest and lime juice. Beat an additional minute until well combined.









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  1. What a great idea! I love key lime pie, but I almost love cake more. Can’t wait to try this!

  2. Yum! I don’t think I’ve ever had key lime cake, and boy am I craving this right now… 🙂 Pinned it!

  3. i love key lime. it looks yummy!

  4. Mmmmm, good! Kathi, you have me drooling. This is a great switch from the pie and I love it! Thanks for sharing. 🙂

  5. I am going to make this over the weekend! My key lime tree had a ton of ripe limes and I zested and juiised all afternoon! Thanks for shareing I will get back to you on the taste but as a baker I know this will work!

  6. Confused. The recipe is incomplete. The frosting directions are incomplete

    • Could you be more specific. I don’t see a problem. The instructions for the frosting are under “Frosting”. You might be looking for them under ‘Instructions’ – which I will admit is confusing. But from what I can see they are all there. Let me know if you are still having problems.

  7. This cake looks perfectly delightful and I’m making it right now for a birthday party later today, but I have a question about the frosting recipe. The list of ingredients include lime juice and zest, but in the instructions under that list, you don’t mention those ingredients, but you mention adding vanilla – and there’s no vanilla listed in the ingredients for the frosting. Can you please clarify? Thank you.

    • Argh! My goof and I was out of town and couldn’t respond in time. I updated the recipe to read ‘add in lime zest and juice’ in stead of vanilla. I hope you were able to make it work!

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