Key Lime Pie Cake
This key lime pie cake takes classic key lime pie flavor and turns it on its head. Sweet, tart, and with great texture, it's a summer hit! Recipe is for one 9" round cake, which I cut in half and frost + stack to create a perfect half-cake. If you want to make a full 2 layer cake, double everything below.
- 1 cup all purpose flour
- 1/3 cup sugar
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1 egg beaten
- zest of half a lime
- 6 tbsp fresh lime juice
- zest of one lime
- 4 egg yolks
- 5 tbsp butter
- 1/2 cup granulated sugar
- 6 tbsp unsalted butter softened to room temperature
- 1/2 cup graham cracker crumbs or 2.5 sheets, crushed finely
- 1.5 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tbsp milk may need to add more to reach desired consistency
Preheat oven to 350F
Combine flour, sugar, baking powder, salt in a medium bowl. In a separate bowl, beat together egg, canola, milk, vanilla, lime zest. Combine wet and dry ingredients into one bowl and stir until you have a uniform batter. Pour into a greased 8" or 9" cake pan and bake for 25-30 minutes, until a toothpick comes out clean.
While the cake is baking, start on your lime curd.
Stir egg yolks, sugar, lime juice, and lime zest in a small saucepan until well combined. Put over low heat and stir consistently with a wooden spoon until the mixture begins to thicken. Add butter and stir until smooth. Remove from heat and pour into jar and allow it to cool.
Once cake is out of the oven (you can level off the top if you wish), place is on a cooling rack and allow it to come to room temp.
While it's cooling, make your frosting. Combine softened butter with powdered sugar and vanilla and beat in the bowl of a stand mixer until mixture is uniform. Add graham cracker crumbs and beat on medium speed. Once well incorporated, add milk a little at a time to thin the frosting out to the proper consistency.
Once cake is cooled, pipe a ring of frosting around the outer edges to hold in the lime curd. Then fill your cake with curd and pop it in the fridge to set.
Once the curd has firmed up a bit (give it 30 min or so), frost your cake as you normally would, slice it, and enjoy!
Calories: 590kcalCarbohydrates: 83gProtein: 7gFat: 27gSaturated Fat: 10gCholesterol: 191mgSodium: 291mgPotassium: 119mgFiber: 1gSugar: 61gVitamin A: 616IUVitamin C: 5mgCalcium: 130mgIron: 2mg
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