Key Lime Cake

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“In' All Cakes Considered' by Melissa Gray”
1hr 35mins

Ingredients Nutrition


  1. Position oven rack in center of oven; preheat oven to 350°; line the bottom of an 8-inch square or round cake pan with parchment paper and spray the sides and bottom with baking spray.
  2. Cream the butter with the mixer on medium speed and gradually add the sugar, beating well after each addition.
  3. Add the eggs, one at a time, and beat after each addition.
  4. In a separate bowl, dry whisk the flour, baking powder, and salt together.
  5. Slow down the mixer and add half of the flour mixture to the batter; beat, then add 1/3 cup heavy whipping cream.
  6. Beat, then add the rest of the flour mixture.
  7. Beat, then add the rest of the cream; beat on med-high speed for about 2 minutes.
  8. Grate the rind of 1 key lime; squeeze out about 1 tablespoons of the juice; add the zest and juice to the batter and beat for 2 minutes.
  9. Pour the batter into the prepared pan; bake for 20 minutes.
  10. Cover the pan with foil and bake for another 20 minutes (this prevents the top of the cake from browning and burning).
  11. Once the cake is done (pick comes out clean), cool for 10 minutes in the pan.
  12. Remove the cake from the pan to a wire rack.
  13. Put a plate under the cake rack to catch the drips from the glaze.
  14. Take a skewer or a toothpick and poke small holes through the top of the cake.
  15. Make the glaze--mix the key lime juice and powdered sugar together in a bowl until smooth.
  16. While the cake is still warm, spoon the glaze over the cake to soak up the liquid.
  17. After you are done, you can reuse the juice pooling under the cake on the plate below the rack to further drench the cake.
  18. After the cake has cooled, dust with a little powdered sugar and serve.

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