Vintage Key Lime Cake

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 12
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This Vintage Key Lime Cake is a refreshing twist on a classic dessert. With its zesty lime flavor and tender crumb, it brings a burst of sunshine to your table, no matter the season.

Ingredients for Vintage Key Lime Cake

Butter is the backbone of this cake, providing richness and a smooth texture. Granulated sugar sweetens and helps create a tender crumb. Eggs add structure and moisture, while all-purpose flour gives the cake its body. The star, key lime juice, infuses the cake with its distinctive tartness. Whole milk contributes to a creamy texture, and vanilla extract enhances the overall flavor profile. Baking powder and baking soda ensure the cake rises perfectly, and a pinch of salt balances the flavors. Lastly, lime zest adds a fragrant citrus aroma and extra zing.

Tips & Tricks

  • Use freshly squeezed key lime juice for the best flavor. Bottled juice can be too acidic.
  • Room temperature ingredients mix more evenly, resulting in a smoother batter.
  • If you don't have key limes, regular limes can work in a pinch, though the flavor will be slightly different.

Serving Suggestions

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a tropical twist, serve with a side of fresh berries or mango slices. A sprinkle of extra lime zest on top adds a vibrant touch.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes, you can bake the layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature.
What frosting goes well with this cake?
A simple cream cheese frosting complements the tart lime flavor beautifully.
How should I store leftover cake?
Keep it in an airtight container in the fridge for up to 3 days.

Vintage Key Lime Cake Recipe Walkthrough

Start by preheating your oven to 350°F. Grease two 9-inch round cake pans thoroughly, so your cakes release easily after baking. In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes with an electric mixer.

Next, add the eggs one at a time, beating well after each addition. This step is crucial for a smooth batter. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This dry blend will be added to the wet mixture gradually.

Now, it's time to combine everything. Add the dry ingredients to the butter mixture in three parts, alternating with the key lime juice and milk. Start and end with the dry ingredients, mixing until just combined after each addition to avoid overworking the batter.

Finally, stir in the vanilla extract and lime zest. Divide the batter evenly between the prepared cake pans. You'll want to smooth the tops with a spatula for even baking. Pop them in the oven and bake for 25-30 minutes. Check them with a toothpick — if it comes out clean, they're ready.

After baking, let the cakes cool in their pans for about 10 minutes. Then, transfer them to a wire rack to cool completely before you think about frosting or serving.

Why You'll Love This Recipe

  • Bright, tangy flavor that's perfect for citrus lovers.
  • Moist and tender crumb that melts in your mouth.
  • Simple ingredients that come together beautifully.

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 3/4 cups all-purpose flour
1/4 cup key lime juice
1/2 cup whole milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lime zest

Step-by-step Instructions

1. Preheat the oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the lime juice and milk. Begin and end with the dry ingredients.
6. Stir in the vanilla extract and lime zest until just combined.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

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