Those crafty girls at Redbook had to tease me today with a tweet promoting this recipe. How could I resist passing it along to you guys! Key Lime Cake? I’m so intrigued!!!
CAKE
- 1 3-oz package lime-flavored gelatin
- 1⅓ cups granulated sugar
- 2 cups sifted all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 5 large eggs, slightly beaten
- 1½ cups vegetable oil
- ¾ cup orange juice
- 1 Tbsp lemon juice
- ½ tsp vanilla extract
- ½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)
- ½ cup confectioners’ sugar
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
- ½ cup (1 stick) butter, room temperature
- 1 (8-oz) package cream cheese, room temperature
- 1 (1-lb) box confectioners’ sugar
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 cake.
Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it. Serves 12.
Vera Sweeney is a mom of two beautiful children and the founder of 
at 9:17 am
This looks amaaaaazing! Yum!
at 5:04 pm
I love Key Lime! Thanks for this delicious sounding and looking
recipe…..Cindi
at 6:59 pm
My son is a Key Lime addict. I’m going to make this soon!!!
at 1:25 pm
Yeah, it’s good, very useful, thanks
at 12:30 pm
I have made this recipe and gotten rave reviews from everybody who tried it. It is so moist and such a unique flavor instead of just an overwhelming sweet cake.
at 12:26 pm
Can i bake in 1 pan & cut it to 3 layers??
at 3:27 pm
Made this cake last weekend for my Mothers Birthday, it is “ABSOLUTELY” delicious! Made exactly as Trica’s directions. Can’t wait to make another one. YUMMMMMM
at 11:33 am
I wanted top print this recipe as my computer is not close to the kitchen. That way I would not be running back and forth plus I could do the grocery list from the recipe. I had to print 14 pages to get one recipe!