Maybe you have heard of Key Lime Pie, a dessert originated of Key West, Florida in the 1800s, which finds itself on the dessert menus of a variety of American restaurants. Its distinct tart flavor from the key lime juice combined with sweetened condensed milk makes for a very palatable treat. I was lucky enough to have my first taste of it as a youngster in the Keys and have not forgotten it ever since. If you love Key Lime Pie, like I do, you are sure to love this Key Lime Cake Recipe too!
My mother, a seasoned baker, took fondly to the key lime flavor as well and has been making a key lime cake from scratch for years that has become a family favorite. The key lime cake recipe that she found in Home Cooking With Trisha Yearwood, a cookbook by country star Trisha Yearwood, is perfect for special occasions. I included the affiliate link below. Trisha Yearwood’s key lime cake recipe has also been featured on Redbook Mag. However, this recipe is for the slightly tweaked version my mom made this weekend for my brother’s birthday. The pictures I included are also of my mother’s tweaked Key Lime Cake recipe. Enjoy! 🙂
Key Lime Cake From Scratch
(via Trisha Yearwood’s recipe with some changes)
Key Lime Cake Ingredients:
- 1 3 oz. package lime-flavored gelatin
- 1 1/2 cups cups granulated sugar
- 2 cups sifted self-rising flour
- 5 large eggs, slightly beaten
- 1 1/2 cups vegetable oil
- 3/4 cup orange juice
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/2 cup Key lime juice
- 1/2 cup confectioners’ sugar
Key Lime Cake Instructions:
1. Preheat the oven to 350°F. Grease and flour three 9-inch-round cake pans.
2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks.
3. While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.
Cream Cheese Icing Recipe
(via Trisha Yearwood‘s cookbook)
Cream Cheese Icing Ingredients:
- ½ cup (1 stick) butter, room temperature
- 1 (8-oz) package cream cheese, room temperature
- 1 (1-lb) box confectioners’ sugar
Cream Cheese Icing Instructions:
1. Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the key lime cake.
Here’s another picture of my brother’s key lime birthday cake just for good measure! 😉
Printable Recipe For Key Lime Cake
Key Lime Cake Recipe
Ingredients
- Key Lime Cake Ingredients:
- 1 3 oz. package lime-flavored gelatin
- 1 1/2 cups cups granulated sugar
- 2 cups sifted self-rising flour
- 5 large eggs, slightly beaten
- 1 1/2 cups vegetable oil
- 3/4 cup orange juice
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/2 cup Key lime juice
- 1/2 cup confectioners’ sugar
- Cream Cheese Icing Ingredients:
- ½ cup (1 stick) butter, room temperature
- 1 (8-oz) package cream cheese, room temperature
- 1 (1-lb) box confectioners’ sugar
Instructions
- Preheat the oven to 350°F. Grease and flour three 9-inch-round cake pans.
- In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks.
- While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.
- Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the key lime cake.
Nutrition Facts
Key Lime Cake Recipe
Serves: 12
| Amount Per Serving: | ||
|---|---|---|
| Calories | 748.53 kcal | |
| % Daily Value* | ||
| Total Fat 44.37 g | 67.7% | |
| Saturated Fat 11.02 g | 55% | |
| Trans Fat 0.53 g | ||
| Cholesterol 118.63 mg | 39.3% | |
| Sodium 363.45 mg | 15.1% | |
| Total Carbohydrate 78.32 g | 26% | |
| Dietary Fiber 0.64 g | 0% | |
| Sugars 60.76 g | ||
| Protein 12.1 g | ||
| Vitamin A 18.77 % | Vitamin C 12.52 % | |
| Calcium 11.06 % | Iron 8.7 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
Try it out and let me know what you think in the comment section. What are some other unique desserts that you enjoy? Have you tried any of Trisha Yearwood’s other recipes? If so, what’s your favorite?
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