I created a delicious Key Lime Cake combining fresh key lime juice, zest from two key limes, and tangy buttermilk for a unique flavor. With 2 1/4 cups flour, 4 eggs, and creamy butter, this cake dazzles with a smooth key lime glaze and rich cream cheese frosting. Simply irresistible.

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I recently tried my hand at Trisha Yearwood’s KeyLime Cake and let me tell you, it totally surpassed my expectations. I mixed together 2 1/4 cups all-purpose flour, 1 1/2 cups granulated sugar, a tablespoon of baking powder and even a pinch of baking soda and salt.

Adding 1/2 cup unsalted butter and 4 large eggs helped create a super moist cake that practically melted in my mouth. I balanced the sweetness with 1/2 cup buttermilk and 1/3 cup fresh key lime juice plus the zest of 2 key limes.

Once baked, I drizzled a tangy key lime glaze made with 1/2 cup key lime juice and 2 cups powdered sugar all over it. To top it off, I whipped up a cream cheese frosting using 8 oz cream cheese, 1/2 cup unsalted butter and a hint of vanilla extract.

This key lime dessert is a game changer for any Lime Cake Recipe enthusiast, and I couldn’t wait to share it with you.

Why I Like this Recipe

I love that the cake comes out really moist every time and the key lime flavor really shines through in every bite. I also dig how the glaze soaks into the cake making it super tender and giving it that perfect tangy sweetness. Another reason is that the cream cheese frosting adds a rich, creamy texture that balances the tartness of the lime really well. Lastly, I appreciate that the recipe is straightforward so even on a busy day I can whip it up and enjoy a slice of something homemade and delicious.

Ingredients

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All-purpose flour gives lots of carbohydrates and helps the cake have a light structure.
Granulated sugar adds delicious sweetness and energy, making the dessert indulgently tasty.
Fresh key lime juice offers a tangy, sour kick that nicely balances the sugary flavor.
Buttermilk lends moisture and a slight tart taste, ensuring a tender, soft crumb.
Cream cheese brings a rich, creamy vibe and a mild tang perfect for the frosting.
Unsalted butter adds flavor while improving the overall moistness of the cake.
Powdered sugar makes the glaze and frosting delightfully sweet while sealing flavors through every bite.

Ingredient Quantities

2 1/4 cups all-purpose flour

1 1/2 cups granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

4 large eggs

1/2 cup buttermilk

1/3 cup fresh key lime juice

Zest of 2 key limes

1/2 cup key lime juice (for glaze)

2 cups sifted powdered sugar (for glaze)

8 oz cream cheese, softened (for frosting)

1/2 cup unsalted butter, softened (for frosting)

3 to 4 cups sifted powdered sugar (for frosting, adjust as needed)

1 teaspoon vanilla extract (for frosting)

How to Make this

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1. Preheat your oven to 350°F and grease a 9×13-inch pan or two 8-inch round pans.

2. In a bowl, sift together 2 1/4 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.

3. In a large bowl, beat 1/2 cup softened butter with 1 1/2 cups granulated sugar until light and fluffy.

4. Add in 4 large eggs one at a time, mixing well after each, then stir in 1/2 cup buttermilk, 1/3 cup fresh key lime juice and the zest of 2 key limes.

5. Gradually fold the sifted dry ingredients into the wet mixture until just combined.

6. Pour the batter into your prepared pan(s) and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.

7. While the cake is baking, prepare the glaze by mixing 1/2 cup key lime juice with 2 cups sifted powdered sugar until smooth.

8. Once baked, allow the cake to cool a bit then immediately pour the key lime glaze over the cake so it soaks in.

9. For the cream cheese frosting, cream together 8 oz softened cream cheese and 1/2 cup softened butter until smooth.

10. Gradually add 3 to 4 cups sifted powdered sugar and mix in 1 teaspoon vanilla extract until you get a thick, spreadable frosting; spread it on the cooled, glazed cake and enjoy!

Equipment Needed

1. Preheated oven set to 350°F
2. A 9×13‑inch baking pan or two 8‑inch round pans
3. A small bowl with a sifter to sift the dry ingredients
4. At least two mixing bowls, one for the dry ingredients and one large bowl for the wet mix
5. An electric hand mixer or stand mixer for beating butter and sugar
6. Measuring cups and spoons for all the ingredients
7. A spatula for folding the dry ingredients into the wet mix
8. A toothpick to check if the cake is done
9. A cooling rack or a suitable flat surface for cooling the cake
10. A small bowl for mixing the glaze
11. A knife or spatula to spread the cream cheese frosting on the cake

FAQ

Q: How do I know when the cake is done?

A: I usually do the toothpick test. Stick one in the center, and if it comes out mostly clean then its ready. Remember, every oven runs differntly so keep an eye on it.

Q: Can I use bottled key lime juice if I cant get fresh limes?

A: Sure thing! Bottled juice will work fine though the flavor might not be quite as vibrant as fresh key lime juice.

Q: What if my glaze is too thick or too runny?

A: If it’s too thick, just add a few extra drops of key lime juice until it loosens up. If its runny, give it a few minutes to set or add a little more powdered sugar.

Q: Can I store leftovers and if so, for how long?

A: Yeah, you can store it in an airtight container in the fridge for up to 3 days. Just let it come back to room temp before serving so the flavors really come through.

Q: I dont have buttermilk on hand, what should I do?

A: No worries! You can make a quick substitute by addinge a tablespoon of white vinegar or lemon juice to a 1/2 cup of milk and letting it sit for about 5 minutes.

Trisha Yearwood’s KeyLime Cake Recipe Substitutions and Variations

If you don’t have buttermilk, mix 1/2 cup whole milk with 1/2 tablespoon lemon juice and let it sit for 5 mins.
You can swap unsalted butter for the same amount of margarine if you’re in a pinch.
For cream cheese in the frosting, try using mascarpone cheese instead; it gives a similar creamy texture.
If you’re out of granulated sugar, you can use coconut sugar but it might slightly change the flavor.

Pro Tips

1. Make sure your butter and cream cheese are at room temperature so they mix together real smooth. Cold ingredients can mess up the texture, so let them sit out for a bit before you start mixing.

2. When you fold in your dry ingredients, do it slow and gentle. Overmixing can make your cake dense and chewy, and we want it light and fluffy.

3. Keep an eye on your cake with a toothpick test but don’t poke too many holes. Every time you stick a toothpick in, you’re letting heat escape, so only check it in one spot.

4. Right after your cake comes out of the oven, pour the lime glaze on while it’s still warm to help the glaze seep in. If you wait too long, the glaze might just sit on top instead of soaking in.