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Key Lime Cake

A vibrant and moist cake that captures the zesty essence of the tropics, perfect for summer, and easy to prepare with just one bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 1 cup buttermilk
  • 4 large eggs Use room temperature for a fluffier cake
  • 0.5 cups key lime juice Fresh juice is preferred
  • 2 teaspoons baking powder
  • 0.5 teaspoons baking soda
  • 0.25 teaspoons salt
  • Optional: powdered sugar for dusting

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Mix in the buttermilk, key lime juice, and zest.
  5. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Pour the batter into the prepared baking pan and smooth the top.
  7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow cooling in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. Dust with powdered sugar before serving if desired.

Notes

Store leftover cake in an airtight container in the fridge for 4-5 days. You can freeze it wrapped in plastic for up to 3 months. For best flavor, use fresh key limes and do not overmix the batter.