Key limes are smaller and more potent than their larger counterparts, the Persian or Tahitian lime. Very tart and sour, the citrus pairs well with sugar in desserts. While many people think immediately of key lime pie, the fruit lends itself well to flavoring cakes, too.
Things You'll Need
- Cake pans
- Medium bowl
- Baking soda
- Baking powder
- Key limes
- Large bowl
- Electric mixer or spoon
- Cooling rack
- Frosting or meringue
Preheat your oven. Grease two cake pans and line the bottoms with parchment paper circles cut to size.
Measure out all of your ingredients. Zest your key limes, then juice them. Set aside both for later use.
In a medium bowl, whisk together the flour, baking powder and baking soda. Set mixture aside.
In a large bowl, beat the butter with an electric mixer or spoon until it is light and fluffy. Add in the sugar and beat to blend. Make sure to beat fully, as this will affect the remaining mixing and the ultimate denseness of the cake.
Beat the eggs into the butter and sugar mixture one at a time. Allow each egg to incorporate fully before adding the next. Mix in the key lime zest and juice.
Beginning and ending with the flour mixture, mix in the flour and buttermilk alternately, allowing each addition to incorporate fully before adding the next. Do not over-mix the batter, as you do not want to create excessive gluten.
Pour the batter into the prepared cake pans and bake on the middle rack of the preheated oven for the length of time specified in your recipe. Rotate the pans halfway through baking to ensure even cooking. Remove the pans and allow the cakes to cool in the pans for 10 minutes. Turn out the cakes onto a cooling rack to cool completely before frosting.
Frost the cooled cake layers with your frosting of choice, such as lime or vanilla buttercream or cream cheese frosting. Alternatively, spread or pipe fresh meringue between the layers and on the top of the cake. Serve immediately.