Key Lime Cake: Excellent Time To Make This Dessert

Key lime cake is the perfect treat to welcome the warmth and brightness of spring! With its vibrant citrus flavor and the irresistible richness of olive oil, this cake will make any gathering feel like a celebration.

Lime Juice for Key Lime Cake

When I think of Key Lime, I envision warm days and sunshine, which is the essence of the bright taste in a bit of lime! To create that taste in this cake, there are three options for the lime juice. The first option is using Key limes. They are smaller than regular limes and harder to juice, so you will need several. Try using a garlic press to extract the juice of this tasty little lime.

The second option is to use a bottled Key lime juice, such as Nellie and Joe’s Famous Key Lime Juice. This is the most convenient, but you will still need a lime to grate the zest. The third option is to use regular limes, also called Persian limes. More readily available than Key limes, Persian limes are larger and less firm, making them easier to juice. Either of these options will make a delicious cake.

A Unique Take on Cake

This cake stands out for its rich, dense texture, thanks to the olive oil. Unlike traditional butter cakes, the olive oil imparts a fruity flavor and keeps the cake wonderfully moist. As you slice into it, the delightful aroma of citrus fills the air, inviting everyone to taste a piece. The recipe combines the tangy essence of Key lime juice and zest with olive oil, resulting in a bold, delicious cake that excites the palate with every bite.

The Perfect Complement to Key Lime Cake: White Chocolate Citrus Sauce

A white chocolate citrus sauce elevates this lime cake. The creamy, sweet sauce complements the cake’s tartness perfectly, creating a contrast that enhances each bite. Made from white chocolate chips, cream, and key lime juice, this easy sauce heats in the microwave in seconds.

Versatility and Enjoyment

One of the best aspects of this Key Lime Olive Oil Cake is its versatility. You can serve it at a spring gathering, a summer barbecue, or even as a charming dessert for a cozy dinner at home. The thick, satisfying slices make it the ultimate dessert to accompany a cup of coffee or tea. Whether you enjoy it warm, drizzled with the white chocolate citrus sauce, or plain with a dusting of powdered sugar, this cake never fails to delight your guests’ taste buds.

Storage

You can store this cake in an. airtight container on the countertop for about three days. For more extended storage, wrap it well and store it in the freezer for up to 2 months.

Other Lime Recipes You Might Enjoy

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Key Lime Cake

A one-layer cake with olive oil, key lime juice, and a white chocolate citrus sauce

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 8

Calories 477 kcal

Equipment

• 9-inch round cake pan
• parchment paper

Ingredients

  

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Key Lime Olive Oil Cake

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 eggs, lightly beaten
• 1 cup sugar
• 1 teaspoon lime zest
• ½ cup Key lime juice
• ¼ cup milk
• ½ teaspoon vanilla
• ¾ cup olive oil

Citrus Sauce

• 2 ounces heavy cream
• 3 tablespoons white chocolate chips
• 1 teaspoon Key lime juice

Instructions

 

Key Lime Olive Oil Cake

• Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. Cut a round piece of parchment paper and place it in the bottom of the prepared cake pan. Also, grease and flour the parchment paper.
• Sift together the flour, baking powder, baking soda, and salt and set aside.
• In an electric mixer bowl, combine the eggs, sugar, and lime zest and beat on medium speed for 3-4 minutes until well combined.
• In a large measuring cup, combine the lemon juice, milk, vanilla, and olive oil and stir to combine.
• Add 1/3 of the flour mixture to the sugar mixture and mix on low speed until just combined.
• Then add 1/3 of the liquid mixture and combine. Alternate the dry and liquid mixtures, then combine on low until all is added, and the batter is smooth.
• Pour the batter into the prepared pan. Tap the pan on the countertop to remove air bubbles.
• Place the pan in the oven and bake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. The cake top will be pale yellow.
• Let the cake cool for 10 minutes, then turn it out on a rack to finish cooling. Remove and discard the parchment paper.

Citrus Sauce

• In a microwaveable container, heat the heavy cream for 30 seconds. The cream should be steaming hot. If not, microwave for a few more seconds.
• Add the chocolate chips to the hot cream. Stir until completely melted.
• Add the Key lime juice and stir.
• Pour over the cooled cake.
• Garnish with lime slices.

Notes

Substitutions

If Key limes are unavailable, use the zest and juice from regular limes. You can also use a bottled Key lime juice, such as Nellie and Joe’s Famous Key Lime Juice.

Oil Olive

Use a light or fruity olive oil. Some brands will specify for baking on their labels.

Greasing Parchment Paper

When you go the extra step of greasing and flouring a parchment paper liner to place on top of the already prepared pan, you ensure the cake will release from the pan without damage.

Key Limes

Key limes are smaller than regular Persian green limes and turn yellow when they are ripe.

Nutrition

Calories: 477kcalCarbohydrates: 54gProtein: 6gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 71mgSodium: 302mgPotassium: 110mgFiber: 1gSugar: 29gVitamin A: 215IUVitamin C: 5mgCalcium: 71mgIron: 2mg

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