If you love the tart, refreshing taste of key limes, then this Key Lime Cake is a must-try! With layers of zesty lime flavor baked into a moist, fluffy cake, this dessert is both light and indulgent. Topped with a tangy lime glaze, it’s a perfect treat for summer picnics, birthdays, or any time you want a burst of citrusy goodness. This recipe balances sweetness and tang, making it a real crowd-pleaser.
Recette du gâteau au citron vert
12
portions20
minutes35
minutes356
kcal55
minutesLaissez l'écran de votre appareil allumé
Ingrédients
- For the Cake:
190 g 1 1/2 tasse farine tout usage
1 1/2 cuillère à café 1 1/2 cuillère à café poudre à lever
1/4 cuillère à café 1/4 cuillère à café bicarbonate de soude
1/4 cuillère à café 1/4 cuillère à café sel
115 g 1/2 tasse beurre non salé
200 g 1 tasse sucre cristallisé
2 2 œufs
1 cuillère à café 1 cuillère à café extrait de vanille
120 ml 1/2 tasse lait entier
1 cuillère à café 1 cuillère à café jus de citron
60 ml 1/4 tasse fresh key lime juice
2 2 key limes zest
Green food coloring (optional)
- For the Key Lime Glaze:
120 g 1 tasse sucre en poudre
2 cuillères à soupe 2 cuillères à soupe fresh key lime juice
1 1 key lime zest
1 cuillère à café 1 cuillère à café lait
Equipement
2 8-inch (20cm) round cake pans- Electric mixer or stand mixer
- Bols à mélanger
- Fouet
- Cooling rack
- Zester
- Spatule
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper for easy release.
- In a medium bowl, whisk together the farine, poudre à lever, bicarbonate de soudeet sel. Set aside.
- In a large mixing bowl, cream the beurre et sucre using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Ajouter le œufs, one at a time, beating well after each addition. Mix in the extrait de vanille until fully combined.
- In a small bowl, combine lait entier with 1 tablespoon of fresh lime juice. Let it sit for 5 minutes. This will create a simple buttermilk substitute, giving your cake the needed moisture and slight acidity.
- Alternate adding the dry ingredients and the milk mixture to the butter mixture. Start with the dry ingredients, then half of the milk mixture, followed by the key lime juice and zest. Repeat until everything is combined. If desired, add a drop or two of green food coloring to give the cake a pale lime color.
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- In a small bowl, whisk together the sucre en poudre, key lime juiceet zest. If the glaze is too thick, add a bit of milk to thin it out to your desired consistency.
- Once the cake is completely cool, drizzle the glaze over the top of each cake layer. If layering, add some glaze between the layers as well. Let the glaze set before slicing and serving.
Notes
Can I use regular limes instead of key limes?
Yes! While key limes have a slightly more intense, tart flavor, regular limes (Persian limes) will work perfectly in this recipe. You may need to adjust the quantity of lime juice slightly to taste, but the result will still be delicious.
