Key Lime Cake
Does anyone have a recipe for key lime cake? I've done a google search and they all seem to 'cheat' using lime jello mix for a lot of the flavoring. I had an amazing key lime cake when living in Miami a few years ago and really want to make one for Easter.
I don't have a recipe for a key lime cake, but it sounds like it would be good. I have recently made a ricotta orange cake that I saw mentioned here on the what are you baking now thread. Maybe that could successfully be adapted to become a key lime cake. The ricotta orange cake recipe is a Giada one from food tv. You could google it, that's how I found it, and then try substituting key lime zest, juice etc for the orange in the original recipe If i remember correctly, the recipe also calls for orange liqueur, and i don't know if there is such a thing as key lime liqueur. Hmmm, now I am curious...off to search and will report back:)
or use a tried & true lemon cake recipe and just sub key lime juice. i'd probably start with one of these:
Key Lime Pound Cake
2 cups sugar
1 cup butter or margarine, at room temperature
2 Tbsp Key lime juice
2 tsp lime rind, finely grated
1 tsp vanilla extract
5 eggs, beaten
1/4 cup sour cream
2 cups flour
1/2 tsp baking soda
1/2 cup confectioner's sugar
1 Tbsp key lime juice, plus 1 teaspoon
Preheat oven to 350°F. In large bowl of electric mixer, cream together sugar and butter until light and fluffy. Beat in key lime juice, lime rind, and vanilla. Add eggs in 3 additions, mixing well after each. Add sour cream, mixing well. Sift flour and baking soda into butter mixture. Mix to blend thoroughly. Spoon batter into greased 10-inch fluted or plain tube pan. Bake until a skewer inserted in center comes out clean (1 hour to 1-1/4 hours). Cool on wire rack 15 to 20 minutes before turning cake out of pan.
Meanwhile, mix together confectioners' sugar and key lime juice until smooth. Drizzle over warm cake and let cool completely.
(You can use two 8 1/4" loaf pans in place of the Bundt pan.)
* Timesaver Tip: Cake batter can be made ahead and frozen before baking. Wrap pan tightly with heavy-duty aluminum foil. Label and date. Freeze up to 4 weeks. Do not thaw. To bake, remove foil and bake at 350°.F until a skewer inserted in center comes out clean (about 1 hour, 15 minutes up to 1 hour, 20 minutes). If cake starts to get too brown, cover loosely with aluminum foil the last 30 minutes of baking. Cool on wire rack 15 to 20 minutes before turning out of pan.