Q: Can I use regular limes instead of key limes?

A: Yes, but the flavor will be slightly different as key limes are more aromatic and tangy.

Q: Can I make this Zesty Key Lime Cake ahead of time?

A: Absolutely! You can bake the cake layers a day in advance and frost them before serving.

Q: How do I store Zesty Key Lime Cake?

A: Keep it in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature before serving.

Q: Can I freeze Zesty Key Lime Cake?

A: Yes, wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months. Thaw and frost when ready.

Q: Can I use a different frosting?

A: Yes! Try a whipped cream frosting or a white chocolate glaze for a different take.

Bolo de limão picante

Name: Zesty Key Lime Cake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 ½ tsp baking powder; ½ tsp salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tbsp key lime zest; ½ cup fresh key lime juice; 1 cup buttermilk; 1 tsp vanilla extract; 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 4 cups powdered sugar; 2 tbsp key lime juice; 1 tsp key lime zest

Zesty Key Lime Cake

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

25 minutes

Cook Time

20 minutes

Calories

410

A Key Lime Cake is the perfect balance of sweet and tart, making it a refreshing and indulgent dessert.

This cake takes inspiration from the classic key lime pie, transforming its zesty citrus notes into a soft and fluffy cake.

With each bite, you’ll experience a burst of tangy lime flavor complemented by a rich and smooth cream cheese frosting.

Whether served at a summer gathering, birthday celebration, or just because you love citrus desserts, this cake is guaranteed to impress.

Key lime zest and juice infuse this cake with an unmistakable fresh flavor, while buttermilk ensures a moist, tender crumb. The cream cheese frosting adds a luscious contrast to the vibrant cake, balancing its citrusy punch with a hint of sweetness.

Garnish it with extra lime zest, whipped cream, or even graham cracker crumbs for a fun twist. If you’re a fan of bright, refreshing flavors, this Key Lime Cake is a must-try!

Ingredients

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp key lime zest
½ cup fresh key lime juice
1 cup buttermilk
1 tsp vanilla extract

FOR THE FROSTING

8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 tbsp key lime juice
1 tsp key lime zest

Directions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in key lime zest, juice, and vanilla extract.
Gradually add flour mixture alternately with buttermilk, beginning and ending with flour.
Divide batter evenly between the prepared cake pans.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in key lime juice and zest.
Frost the cooled cake layers and garnish with additional zest if desired.

Nutrition

Serving Size: 1 Slice
per serving: Calories; 410

Amount/Serving % Daily Value

Fat: 18 grams; 23%
Saturated Fat: 10 grams; 50%
Cholesterol: 85 milligrams; 28%
Sodium: 220 milligrams; 10%
Carbs: 58 grams; 21%
Protein: 5 grams
Sugar: 42 grams
Fiber: 1 grams; 4%

10 dicas para assar bolo de limão

Use limas -chave frescas para obter o melhor sabor - o suco de abastecimento não terá o mesmo brilho.
Cure os limas antes de sucutá -los para obter a máxima eficiência.
Verifique se todos os ingredientes estão à temperatura ambiente antes de misturar uma massa suave.
O soro de leite coalhado acrescenta umidade e ternura, então não pule.
Evite misturar demais a massa para manter o bolo leve e fofo.
Use papel manteiga nas panelas de bolo para evitar a aderência.
Deixe os bolos esfriarem completamente antes da cobertura para evitar derreter.
Refrigere a cobertura levemente antes de se espalhar para uma aplicação mais fácil.
Para um sabor extra -cítrico, escove as camadas do bolo com xarope de limão antes da cobertura.
Armazene as sobras em um recipiente hermético na geladeira por até 5 dias.

Servindo sugestões

Sirva com chantilly e fatias de limão fresco.
Combine com um sorvete de baunilha ou coco para um tratamento extra.
Decore com biscoitos esmagados para um acabamento inspirado em torta de limão.
Regue com chocolate branco para uma reviravolta decadente.
Aproveite com uma xícara de chá quente ou uma bebida cítrica gelada.

FAQs

P: Posso usar limas regulares em vez de limas -chave?
UM: Sim, mas o sabor será um pouco diferente, pois as principais limas são mais aromáticas e picantes.

P: Posso fazer este bolo de limão picante com antecedência?
UM: Absolutamente! Você pode assar as camadas do bolo com um dia de antecedência e gentra -as antes de servir.

P: Como faço para guardar o bolo de limão picante?
UM: Mantenha -o em um recipiente hermético na geladeira por até 5 dias. Deixe descansar à temperatura ambiente antes de servir.

P: Posso congelar o bolo de limão picante?
UM: Sim, embrulhe as camadas de bolo despojadas em filme plástico e congele por até 3 meses. Descongelamento e geada quando estiver pronto.

P: Posso usar uma cobertura diferente?
UM: Sim! Experimente uma cobertura de chantilly ou um esmalte de chocolate branco para uma tomada diferente.

Chef's Recommendation

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