Key Lime Sheet Cake Recipe
This Key Lime Sheet Cake is a zesty and refreshing dessert featuring a moist lime-flavored cake topped with a tangy lime glaze. Perfect for summer gatherings or when you want a bright twist on a classic sheet cake, it combines the tartness of key lime juice with a tender crumb for an irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cake
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- ½ cup key lime juice (freshly squeezed)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
For the Lime Glaze
- 1 cup powdered sugar
- 3 tablespoons key lime juice
- 1 tablespoon unsalted butter, melted
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, baking powder, and salt. In a separate mixing bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in the key lime juice until combined.
- Bake the Cake: Pour the batter evenly into a greased 9×13 inch sheet pan. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool for about 10 minutes in the pan.
- Make the Lime Glaze: While the cake is still slightly warm, whisk together the powdered sugar, key lime juice, and melted butter until smooth. Pour the glaze evenly over the cake, spreading gently with a spatula if needed to cover the entire surface.
- Cool and Serve: Allow the cake to cool completely in the pan so the glaze sets. Once cooled, cut into squares and serve. Refrigerate leftovers in an airtight container for up to 3 days.
Notes
- Fresh key lime juice is preferable for authentic flavor, but bottled juice can be used in a pinch.
- Ensure the cake is still warm when glazing to allow the glaze to soak in slightly.
- This cake pairs beautifully with whipped cream or a sprinkle of toasted coconut.
- For a dairy-free option, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice.
Keywords: Key Lime Cake, Sheet Cake, Lime Dessert, Citrus Cake, Summer Cake
Find it online: https://cookwithyana.com/key-lime-sheet-cake-recipe/
