KEY LIME CAKE
2 cups all purpose flour
1 1⁄2 cups granulated sugar
1 tsp baking powder
1⁄2 tsp salt
1 tsp baking soda
5 large eggs
1 1⁄2 cups vegetable oil
3⁄4 cup orange juice
1 tbsp fresh lime juice
1 tbsp vanilla extract
1⁄2 tsp creme bouquet (optional)
3 oz lime flavored jello mix
Cream Cheese Lime Frosting:
1 stick salted butter, softened
8oz cream cheese, softened
1⁄2 tsp vanilla extract
Juice of 1 lime
4 cups powdered sugar
Preheat oven to 350°F. Grease two 9-inch cake pans with baking spray or butter and flour the pans.
In a large mixing bowl, whisk together the eggs, vegetable oil, orange juice, lime juice, vanilla, and creme bouquet if using.
Add in the lime jello mix and whisk until dissolved.
In another bowl, stir together the flour, sugar, baking powder, salt, and baking soda.
Slowly add the dry ingredients to the wet ingredients and mix for 1 minute until just incorporated.
Pour batter evenly into prepared cake pans. Tap pans on counter to remove air bubbles.
Bake for 30-35 minutes until a toothpick inserted in center comes out clean.
Allow cakes to cool in pans for 10 minutes, then flip out onto a wire rack to cool completely.
In a large bowl, beat together the butter and cream cheese until smooth.
Add vanilla, lime juice, and powdered sugar and mix until incorporated and reaching desired consistency.
Once cakes are cooled, spread a layer of frosting evenly on one cake layer. Top with second cake layer.
Frost the top and sides of the cake with remaining lime cream cheese frosting.
Refrigerate cake for at least 30 minutes before slicing and serving. Enjoy!
Be sure your ingredients are at room temperature for best texture and rise.
Zest your limes before juicing to add even more lime punch!
For a 3-layer cake, split the batter between 3 greased and floured round cake pans.
Garnish with lime zest or slices for a pretty presentation.
Store frosted cake covered in the fridge for up to 5 days. Freeze unfrosted cake layers for longer storage.
Substitute lemon for the lime if desired for a lemon cake variation.