When I think of Key Lime, I usually think of summertime and sunshine. There is such a bright taste in a little lime! Which is why I think there is no better way to usher in spring than with something so full of summer promise. Click here to jump to recipe.
This recipe is for a dense one-layer cake made with olive oil. It has a bold citrus taste that is enhanced by a sauce made from white chocolate citrus candy.
It is also delicious without the sauce when eaten warm from the oven! The sauce is made with Lindt Lindor Citrus Truffles. Those are the same white chocolate truffles balls that I used to decorate the cake.
The truffles make a perfect sauce that pairs perfectly with this cake.
This recipe makes a thick 8- or 9-inch cake. Once you pour the citrus sauce over it, a slice is very satisfying.
| Prep Time | 20 minutes |
| Cook Time | 40 Minutes |
| Servings |
|
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs, lightly beaten
- 1 cup sugar
- 1 teaspoon lime zest
- 1/2 cup Key lime juice
- 1/4 cup milk
- 1/2 teaspoon vanilla
- 3/4 cup olive oil
- parchment paper
- 2 ounces heavy cream
- 1 ounce Lindt Lindor Citrus Truffles (3 candy pieces)
- 1/4 teaspoon Key lime juice
Ingredients
Key Lime Olive Oil Cake
Lindor White Chocolate Citrus Sauce
|
Rate this recipe!
|
- Preheat oven to 350°. Grease and flour a 9-inch round cake pan. Cut a parchment paper round and place in the bottom of the prepared cake pan. Also grease and flour it.
- 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 mixture and combine on low until all is added, combined, 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 a pale yellow color.
- Let the cake cool for 10 minutes and then turn out on a rack to finish cooling. Remove and discard the parchment paper.
- 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 truffles to the hot cream. Stir until completely melted.
- Add the Key lime juice and stir.
- Pour over the cooled cake.
If Key limes are unavailable, use the zest from a regular lime.
This recipe was tested with Nellie and Joe’s Famous Key West Lime Juice. You can juice regular limes to use in this recipe in place of Key limes.
Use a light or fruity olive oil. Some brands will specify for baking on their labels.
When you go to the extra step to grease and flour a parchment paper to place on top of the already prepared pan, you ensure that the cake will release from the pan without any damage.
This recipe uses brand Lindt Lindor White Chocolate Citrus Truffles in the sauce. If unavailable, substitute ⅛ cup of white chocolate chips for the truffles and increase the amount of Key Lime juice to ½ teaspoon.
Did you know that Key limes are smaller than regular Persian green limes and also turn yellow when they are ripe?
Cake Recipe adapted from Recipe for Perfection. Click on the name to visit the website and see more recipe tips.