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Key Lime Cake with Cream Cheese Icing

With its fresh, fruity flavors, this Key Lime Cake is perfect for serving outdoors.


Key Lime Cake

  • 1 1/3 cups granulated sugar
  • 2 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 3-ounce package lime flavored gelatin
  • 5 large eggs slightly beaten
  • 1 1/2 cups vegetable oil
  • 3/4 cup orange juice
  • 1 tablespoon lemon juice
  • 1/2 cup key lime juice (about 2-3 key limes or 4 regular limes)
  • 1/2 teaspoon vanilla extract

Cream Cheese Lime Icing

  • 1 stick (1/2 cup) butter room temperature
  • 1 8-ounce package cream cheese room temperature
  • 5 cups confectioner's sugar
  • 1 tablespoon key lime juice
  • 1 teaspoon vanilla
  • 4 drops green food coloring
  • 2 tablespoons lime zest


For the Key Lime Cake

  • Preheat the oven to 350 degrees Farenheit. Grease and flour three 9-inch round cake pans.
  • In a large mixing bowl, mix the sugar, flour, salt, baking powder, baking soda, and gelatin, and mix well.
  • In a medium sized bowl, mix the eggs, oil, orange juice, lime juice, lemon juice, and vanilla extract. Add the egg mixture to the dry mixture and mix until just incorporated.
  • Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes, or until you can insert a toothpick and it comes out clean.
  • Cool the layers in the pans for 5 minutes, then turn them out onto cooling racks and allow them to cool completely.

For the Cream Cheese Lime Icing

  • In a mixer, cream the butter and cream cheese. Add confectioner's sugar, lime juice, vanilla, and food coloring, and mix until the icing is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake. Sprinkle the top with the lime zest.