Key Lime Cake
The Key Lime Cake is the best treat for a hot summer day. When summer arrives, I’m in the mood for something a little fruity! This Key Lime cake is so refreshing and delicious!
Please find below the Key Lime Cake recipe and if you want to see more don't forget to subscribe!
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INGREDIENTS
For the Key Lime Cake:
• 2 eggs
• 5 tablespoons sugar
• 5 tablespoons warm water
• 50g all-purpose flour
• 10g baking powder
• 1 tablespoon vinegar
For the Key Lime Cream:
• 500g mascarpone
• 200ml heavy cream
• 200g powder sugar
• 2 tablespoons lime zest
• 2 tablespoons lemon zest
• juice from 1 lemon
• juice from 1 orange
• juice from 2 limes
• 3 gelatin pieces
• 1 teaspoon white rum extract
Decoration:
• 1 lime
• lime zest
Directions:
Step 1
In a large bowl beat 2 egg whites. Add 1 tablespoon of sugar and 1 tablespoon of water and stir until well combined. Repeat the process 5 times. Incorporate the egg yolks and the flour. Dissolve 10 g of baking powder in 1 tablespoon of vinegar and add it into the mixture. Pour the cake mixture in the prepared pan and bake it at 190 °C for 20 minutes.
Step 2
Meanwhile, start preparing the key lime cream by mixing 500 g mascarpone with 200 ml sour cream and 200 g powder sugar. Add the lemon zest, the lime zest and the juice from 1 orange, 1 lemon and 2 limes. Soften 3 gelatin pieces in cold water and let them rest for 5 minutes. Place the gelatin pieces over low heat together with 2 tablespoons sour cream until fully dissolved. After the dissolved gelatin is completely cooled, add it in the key lime cream mixture and stir until well incorporated. For an extra flavor, add 1 teaspoon of white rum extract.
Step 3
Remove the cake from the oven and set aside to cool. Add the cream mixture and refrigerate for 12 hours. Decorate the key lime cake with key lime slices and lime zest.
Enjoy!
Let’s simplify the art of cooking!
Key Lime Cake
Growing up, I used to love my aunt's Key Lime Cake & Key Lime Pie. She lived in Jacksonville, FL and often had access to fresh key limes. She always had a Key Lime Cake or a Key Lime Pie waiting for me whenever we visited from Savannah, GA. mothertosoncooking.com
Key Lime cake- courtesy of Michael Wysong- adapted: my aunt
Comments: When I was about 8-10 years old, we lived in Valdosta, Ga. and I had an Aunt on my mother's side that lived in Jacksonville, Florida. Our families would visit each other about four times a year. Aunt Janice was a great cook like my mother. She was always making something special, usually some type of dessert for us young military brats, which included me, my two brothers, and her 4 children, plus any of our friends that happened to be over at that moment. In those days our parents wanted our friends playing with us at our homes, now I know why, they wanted to know the friends that we were keeping.
Like my mother, she always used the fresh ingredients of the region or what was on sale at the time. No cake or pie mixes for her, she made everything from scratch. Like Mother she made banana cream pies, coconut cream pies, chocolate cake, pecan pies, apple and peach turnovers, many types of cobbler desserts, and there was always something delicious for dessert. She was a special lady. On Sunday, she would have us kids on the ice cream maker or always having us involved in some type of way with the daily chores. One of my favorite desserts that she made was this Key Lime Cake recipe. She would always get us kids involved in the process, because we knew that we would get to eat the left over cake frosting that she would make. I think she always made more than what she needed, so she could treat us kids- what a treat. My Mother and Aunts were homemakers taking care of the family and spent time teaching us kids the values of Life.
The Key Lime Cake is not difficult to make, but does take some time. The hardest part of the recipe is squeezing the key limes to get the lime juice. It is a special dessert; you must give it a try.
Ingredients:
Dry Ingredients:
2 cups- Flour (use Cake Flour) 3 oz- lime flavored gelatin (follow instructions)
1 tsp- Baking Powder 1 ½ cup- sugar
1 tsp- Baking Soda Cake pan- butter and flour (so no cake sticking)
Wet Ingredients:
1 ½ cup- Vegetable Oil ½ tsp- Vanilla extract
½ - ¾ cup- orange juice 6 large eggs- slightly beaten
2 Tbsp- lemon juice (fresh squeezed) ¼ cup- Key Limes Juice (squeezed)
1- Lemon (completely zested)
Cake Glaze:
½ cup- Key Lime Juice (about 25) ½ cup- confectionary white sugar
Cake Icing:
1 ½ Stick of Butter- room temp. 8 oz- Cream Cheese- room temp.
½ bos (about lb) confectionary sugar 1 lemon (completely zested)
Directions:
Prep-heat: oven to 350 degrees- Two cake pans- greased and floured
In large Bowl: mix the gelatin, sugar, the baking powder and Soda-stirring well. Then add the oil, orange juice, lemon juice and the zest, vanilla, and the slightly beaten eggs. In another large bowl have the flour (I like cake flour), slowly add contents of other bowl and combine well, stirring to get a smooth mixture. Pour batter mix into the two cake pans and bake about 30 to 40 minutes. Test for doneness. Cool the two cake on cake racks, until slightly warm. Add glaze below
The Glaze: Mix the key lime juice with confectionary white sugar, soaks the cakes with fork holes.
The Icing: Cream the butter and cream cheese. Beat in the confectionary sugar until smooth. On a pie plate, add one cake layer-add icing, place other cake layer add icing, sprinkle top with lemon zest.
Learning To Make Key Lime Pie with @thepapaskitchen
NO BAKE KEY LIME PIE – The Way They Make It in Key West, Florida
Ingredients:
CRUST
10 graham crackers
1 tablespoon sugar
Zest of 1 lime. NOTE: TRY TO USE FRESH KEY LIMES IN THIS RECIPE IF POSSIBLE
Generous pinch of Kosher salt
8 tablespoons unsalted butter, melted
FILLING
2 tablespoons of cold water (be sure its cold)
1 ¾ teaspoons unflavored gelatin powder
16 ounces full-fat cream cheese @ room temp
Zest of 2 limes
One 14 ounce can sweetened condensed milk
1 teaspoon pure vanilla extract (NOT IMITATION)
¼ teaspoon kosher salt
½ cup fresh lime juice (from 3 limes that were zested) OR use ½ of Key Lime Juice
Instructions:
Grind 10 graham crackers up till fine in a food processor. Add sugar and salt as well as the zest of 1 lime.
Mix again. Slowly pour in the melted butter until everything is moist. Spray pie pan or plate with a light
dusting of baking PAM. Pour out into a pie pan or plate and form into an even crust on the bottom and
up the sides. Note: start with sides first then bottom. Afterwards use a small glass bowl or glass to
smooth crust down against the sides and the bottom till all is even. Put the crust in the refrigerator
once completed.
For the filling add to the 2 tablespoons of cold water the unflavored gelatin powder in a small
microwaveable bowl. Sprinkle it evenly over the water and allow it to naturally absorb the water. Set to
the side. Mix the cream cheese on medium speed mixer until smooth. Zest to limes into the cream
cheese and mix. Slowly add sweetened condensed milk into mixture until all is mixed and incorporated.
Add vanilla extract and salt, making sure everything is blended. Finally add the lime juice, and make
sure everything is now blended nicely. Scrap down the sides of the mixer bowl a few times during this
process to make sure everything is blended and there are no lumps of unblended cream cheese.
Next, melt the now solidified gelatin mixture by heating the unflavored gelatin mix in the microwave for
about 15 seconds. Remove and stir, and reheat some more if the solution is still lumpy or not even or
not clear and liquids. Once it is fully melted it will be hot and you must temper it before putting it all in
the cream cheese mixture. Do this by taking 2 or 3 tablespoons of the cream cheese mixture and adding
it to the small bowl containing the gelatin. Stir quickly until everything is incorporated and smooth.
Then turn your mixer back on and slowly pour the gelatin mixture into the cream cheese mixture and
mix until everything is nicely incorporated.
Pour the mixture into the cold pie plate smoothing out the top with the back of a spoon or spatula.
Return to the refrigerator and allow to set up at least 8 hours or overnight. Sprinkle more zest on top
before serving or even add a dollop of whipped cream just prior to serving.
Thanks for watching!