Key Lime Cake (Printable Version)
# What You'll Need:
→ Cake Batter
01 -
1 teaspoon finely grated lime zest
02 -
360 g cake flour, sifted
03 -
227 g unsalted butter, softened
04 -
0.5 g salt
05 -
6 large eggs
06 -
115 g vegetable shortening
07 -
240 ml heavy cream
08 -
600 g white sugar
09 -
60 ml fresh Key lime juice
10 -
1 teaspoon vanilla extract
11 -
2.5 g baking powder
→ Glaze
12 -
0.5 teaspoon vanilla extract
13 -
120 g powdered sugar
14 -
30 ml Key lime juice
# Steps to Follow:
01 -
Pour the glaze all over the completely cooled cake. Let it hang out for at least 10 minutes before you cut into it.
02 -
Mix up powdered sugar, Key lime juice, and vanilla in a little bowl. Whip it up with a whisk until it’s silky and runs off a spoon easily.
03 -
Once baked, keep the cake in its pan for around 10 minutes. Then tip it out onto a wire rack and let it chill out until it’s totally cool.
04 -
Spoon the batter into your greased pan(s). Give it a smooth top. Pop it into the center of the oven and bake for 55 to 65 minutes, or until sticking a skewer in comes out clean.
05 -
Take the dry ingredients and blend them into the wet stuff bit by bit, mixing just until things look even. Don’t overdo it or you’ll end up with a tough cake.
06 -
In a fresh bowl, stir together cake flour, baking powder, and salt with a whisk till everything is mixed up.
07 -
Now pour in heavy cream, Key lime juice, lime zest, and vanilla. Gently fold it all so it’s just blended.
08 -
Drop in one egg after another, mixing each time so the batter stays smooth and creamy.
09 -
Chuck the sugar, soft butter, and shortening in a big bowl. Beat them up with your mixer until super fluffy and pale.
10 -
Fire up the oven to 175°C. Slather your bundt or loaf pans with butter and sprinkle in flour, making sure the sides and bottom are coated nicely so your cake pops right out.
# Additional Tips:
01 -
For bold citrus vibes, squeeze Key limes by hand and zest them fresh.
02 -
Can’t find Key limes? Use regular ones instead—just know the zing will be milder.