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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
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 477 kcal

Equipment

  • 9-inch round cake pan
  • parchment paper

Ingredients
  

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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