You didn't get any cake at the party?
Karen The guests ate it all before you got there?
Oh don't worry! I made another one and there's a piece waiting for you.
You're going to like this cake so much that you will want to make your own. So I'm sharing the recipe with you.
First, let me say that I found this cake on Pinterest. It is Trisha Yearwood's Key Lime Cake - from her cookbook and Food Network. The original blog post had a few changes - that I didn't do - and I have a couple of changes of my own. So let's say that this is adapted from Trisha Yearwood's Key Lime Cake. I will put my changes or notes in color you can know what I changed.
Trisha Yearwood Key Lime Cake
- 1 3oz package lime flavored jello
- 1 1/3 cups granulated sugar (I added a couple tbsp of lime zest to the sugar and let it sit for an hour or so before adding to cake)
- 2 cups sifted all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 5 large eggs, slightly beaten
- 1 1/2 cups vegetable oil
- 3/4 cup orange juice (I used fresh squeezed - approx 2 oranges)
- 1 Tbsp lemon juice (I used key lime juice here 1st cake - don't know the purpose of adding lemon juice here instead of lime juice????)
- 1/2 tsp vanilla extract
- 1/2 cup Key lime juice -from about 25 small Key Limes or 3 large regular limes (I used key limes first cake, about half and half key lime and regular lime the second cake - the Key Lime version was better in the taster's opinions - tarter, just more special tasting)
- 1/2 cup confectioners' sugar
- Preheat oven to 350 F. Grease and flour three 9 inch round cake pans (I added parchment paper lining to 2nd cake because the first cakes stuck)
- In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the three pans and bake for 35 to 40 minutes. (this layers are pretty thin, and this is way too long to cook the thin layers - the second cake cooked in 30 minutes and possibly could have cooked a few minutes less) Cool the layers in the pans for 5 minutes, then turn them out onto racks.
- While the layers are still hot, mix the lime juice and confectioners' sugar and pour it over the layers. you can pierce layers with a fork to allow the glaze to soak in better, but it is really not necessary Cool completely. (This is a delicate cake so it is easiest to work with if you chill it prior to icing it. I just slipped it in the freezer long enough to make the icing. )
Cream Cheese Icing
- 1/2 cup (1 stick) butter, room temperature
- 1 8oz pkg cream cheese, room temperature
- 1 (1-lb) box confectioners' sugar
- 1 cup heavy whipping cream whipped
- Whip the whipping cream and put it away in the fridge (I did this before I started making the cake).
- Cream the butter and cream cheese. Beat in the confectioners' sugar until the mixture is smooth and easy to spread.
- Fold in the whipped cream until incorporated. (I add this because it makes the icing lighter, and I think a regular cream cheese icing is too heavy and sweet for this cake)
- I added lime zest to the icing in the second cake-about 1 tbsp. It just looks pretty.
- Spread the icing between the layers, the sides, then the top of cake.
Note 1: The cream cheese icing is optional. The cake is delicious and tastes great with just the glaze poured over it. (no reason to make in layers if you are going to do this!)
Note 2: If you can find key limes use them - we really liked the tartness.
This cake is delicious! It is really hard to just eat just
three one piece s.
I think I'm going to make it without icing next time (this is a big
deal for me because I like a little cake with my icing) and serve it
with whipped cream.
This is perfect for your next summer cookout! Ummm Yummy.....
Make something wonderful today!
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