Zesty Lime Cake (Printable Version)
This soft, rich cake bursts with lime flavor from fresh juice and zest, finished with a zingy glaze that highlights the citrusy goodness.
# Ingredients:
→ Cake Ingredients
01 -
3 cups granulated sugar
02 -
1 cup softened unsalted butter
03 -
½ cup shortening, room temperature
04 -
3 cups sifted cake flour
05 -
½ teaspoon of baking powder
06 -
⅛ teaspoon sea salt
07 -
6 eggs, large
08 -
1 cup of heavy whipping cream
09 -
¼ cup freshly squeezed Key lime juice
10 -
1 teaspoon grated lime zest
11 -
1 teaspoon pure vanilla extract
→ Glaze Ingredients
12 -
1 cup powdered confectioners' sugar
13 -
2 tablespoons fresh Key lime juice
14 -
½ teaspoon of vanilla extract
# Steps:
01 -
Turn oven on to 300°F (150°C). Prep a 10-inch tube pan by greasing it and sprinkling in flour, then line the base with parchment paper.
02 -
Using an electric mixer, beat sugar, softened butter, and shortening until it's light and airy.
03 -
In another bowl, sift cake flour with baking powder and salt to get it evenly mixed.
04 -
Add dry mixture, eggs, and heavy cream alternately into the butter blend, starting and ending with the dry mix. Use low speed and avoid overmixing.
05 -
Gently stir in Key lime juice, lime zest, and vanilla extract until it's just evenly mixed. Don't overdo it.
06 -
Spoon the batter into the pan, spreading it out in an even layer.
07 -
Slide the pan into the oven and bake for around 1 hour and 30 minutes, or until a toothpick poked in the middle comes out clean.
08 -
Leave it in the pan for 15 minutes before moving it to a wire rack to cool down completely.
09 -
Mix together powdered sugar, lime juice, and vanilla until smooth and runny.
10 -
Drizzle or spread the glaze over the completely cooled cake. Give it a minute to set before serving.
# Notes:
01 -
Squeezing fresh Key limes gives much better flavor than using bottled juice.
02 -
For a softer cake, use cake flour instead of all-purpose, though it can be substituted if needed.
03 -
You can keep the cake at room temp in an airtight container for up to 5 days, or refrigerate it for 7 days.
04 -
For even longer keeping, freeze slices in a sealed bag—they’ll stay good for up to 3 months.