Key Lime Cake
Ingredients
For the Key Lime Cake:
- 1 13-ounce package lime-flavored gelatin
- 1-⅓ cups granulated sugar
- 2 cups all-purpose flour, sifted
- ½ tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 5 large eggs, slightly beaten
- 1-½ cups vegetable oil
- ¾ cup orange juice
- 1 tbsp. lemon juice
- ½ tsp. vanilla extract
- ½ cup key lime juice, use small key limes, if available
- ½ cup confectioners’ sugar
For the Key Lime Cake Icing:
- 1 stick butter, room temperature
- 1 8-ounce package cream cheese, room temperature
- 1 1-pound box confectioners’ sugar
- Lime zest and lime juice, for icing, optional
Instructions
To prepare the key lime cake:
- Pre-heat 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, place in pre-heated oven 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; pour over the layers on the racks.
- Feel free to 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.
To prepare the key lime cake icing:
- In a medium bowl, 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.
Notes
The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it.