It's Fat Tuesday, aka Mardi Gras and I'm celebrating with a Key Lime Cake made with fresh key lime zest and juice with a refreshing key lime vanilla cake glaze.
Tips for Key Lime Cake
- Use cake flour for a light fluffy texture.
- Depending on the size of bundt pan you choose, there could be a slight bit of leftover cake batter. Use this to make a couple extra cupcakes for later 🙂
- For this recipe I used the Nordic Ware Kugelhopf Bundt Pan
- Mixing the batter properly is the most important part to creating the right texture.
- Use room temperature eggs, milk, butter, and coconut oil.
- Spoon the cake batter into the bundt pan and then level with a rubber spatula. Banging the pan on the counter won't do it.
- Don't open the oven door while baking. However after the 60 minute mark if you feel the color is getting too brown, cover loosely with a piece of aluminum foil.
- Let cake cool completely before inverting onto serving dish. This is a tender crumb and if you handle it while its warm it will break.
- Store unfrosted cake by slicing and wrapping each piece in plastic wrap. Freeze or store in fridge.
Key Lime Cake
Key Lime Cake made with fresh key lime zest and juice with a refreshing key lime vanilla cake glaze.
Ingredients
Cake Batter
- 3 cups (375 grams) cake flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup (16 Tbsp) unsalted butter, softened
- 2 cups (400 grams) granulated sugar
- 2 tablespoons Key Lime Zest
- 1 cup (240 grams) coconut oil, melted, then cooled to room temperature
- 5 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon fresh key lime juice
- 1 ⅓ cups (320 grams) whole milk
Key Lime Icing
- 2 cups (220 grams) powdered sugar
- 1 tablespoons whole milk
- 1 tablespoon fresh key lime juice
- 1 teaspoon pure vanilla extract
Instructions
Key Lime Cake Batter
- Prepare a bundt cake pan with baking spray and preheat oven to 325 F (170 C).
- In a large bowl, hand whisk together sifted cake flour, salt and baking soda. Set aside.
- Combine sugar and key lime zest in a small bowl. Work the zest into the sugar with a fork and let sit for several minutes to allow the sugar to absorb the lime oils.
- Transfer the lime sugar and butter to the bowl of a stand mixer fitted with paddle attachment. Cream together on medium high speed into a light and fluffy consistency. (3-4 minutes)
- Add the coconut oil and lie juice, mix on medium until incorporated. Scrape sides and bottom of bowl with silicone spatula as needed.
- Continue on medium speed, adding one egg at a time. Make sure each egg is fully incorporated before adding int the next.
- Slowly pour in ⅓ of the milk, alternating with ⅓ of the flour mixture mixing on medium low speed between each. Continue with remaining milk and flour mixture.
- Scrape sides and bottom of mixing bowl again as needed, careful not to over mix the cake batter. It should look light and fluffy.
- Transfer batter into the prepared bundt pan leaving about 1 ¼ inches below the rim for the cake to rise.
- Place bundt pan on a cookie sheet and bake on the middle rack for 75-80 minutes or until a toothpick inserted comes out clean.
- Place cake pan on a wire cooling rack to cool for 15 minutes before inverting onto rack to cool completely.
- While cake is cooling make key lime icing.
Key Lime Glaze
- Make your frosting by starting with two cups of powdered sugar, then add the lime juice and rum cream.
- Stir together in a bowl, slowly adding a little milk as needed to create the consistency you like best. If you want it thicker add more powdered sugar.
- Tranfser cake to serving dish and drizzle glaze over cake before serving.
Did you make this recipe? Let me know by leaving a recipe rating below or by tagging @twocupsflour on instagram. I love seeing your fabulous creations!
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