18 Zesty Key Lime Cake Recipes Irresistibly Tangy

Zesty doesn’t even begin to cover it! If you’re a fan of desserts that pack a punch with their tangy, sweet, and utterly refreshing flavors, you’re in for a treat. Our roundup of 18 Zesty Key Lime Cake Recipes is here to satisfy your cravings with irresistibly tangy creations perfect for any occasion. From classic to innovative twists, these recipes promise to delight your taste buds and brighten your day. Let’s dive in!

Classic Key Lime Pound Cake

Amidst the quiet hum of the kitchen, there’s something profoundly comforting about the process of baking, especially when it involves the bright, tangy flavors of a Classic Key Lime Pound Cake. This recipe, with its tender crumb and zesty glaze, feels like a little slice of sunshine, perfect for those moments when you crave both simplicity and a burst of flavor.

Ingredients

• 1 cup of unsalted butter, softened to room temperature (because nobody likes a cold butter struggle)
• 2 cups of granulated sugar, for that sweet, sweet base
• 4 large eggs, at room temperature to blend smoothly
• 3 cups of all-purpose flour, spooned and leveled to avoid a dense cake
• 1/2 teaspoon of baking soda, for just the right lift
• 1/2 teaspoon of baking powder, to keep things light and airy
• 1/2 teaspoon of salt, to balance the sweetness
• 1 cup of sour cream, for moisture and a slight tang
• 1/4 cup of key lime juice, freshly squeezed for the brightest flavor
• Zest of 2 key limes, because the zest is where the magic happens
• A splash of vanilla extract, for that warm, comforting aroma

Instructions

1. Preheat your oven to 325°F (163°C) and generously grease a 10-inch bundt pan. This ensures your cake releases beautifully.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. This step is crucial for a tender texture.
3. Add the eggs one at a time, beating well after each addition. Room temperature eggs incorporate more evenly.
4. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the butter mixture, alternating with the sour cream, starting and ending with the flour mixture. This method prevents overmixing.
5. Stir in the key lime juice, zest, and vanilla extract until just combined. Overmixing can lead to a tough cake.
6. Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. This patience prevents breakage.

Delightfully moist with a fine crumb, this pound cake carries the perfect balance of sweet and tart. Serve it with a dollop of whipped cream and a sprinkle of lime zest for an extra zing, or enjoy it as is with your afternoon tea, letting the flavors speak for themselves.

Key Lime Coconut Bundt Cake

Perhaps there’s no better way to savor the lingering days of summer than with a dessert that captures the essence of the season. This Key Lime Coconut Bundt Cake is a tender, moist confection that marries the tartness of key limes with the sweet, tropical whisper of coconut, creating a symphony of flavors that’s both refreshing and indulgent.

Ingredients

• 2 cups of all-purpose flour, because that’s what we always have on hand
• 1 cup of granulated sugar, for that just-right sweetness
• 1/2 cup of unsalted butter, softened to room temperature
• 3 large eggs, because they make everything better
• 1 cup of coconut milk, for a touch of the tropics
• 1/4 cup of key lime juice, freshly squeezed if you can
• 1 tbsp of key lime zest, for that extra zing
• 1 tsp of vanilla extract, because it’s a classic
• 1/2 tsp of baking powder, to give it a little lift
• 1/2 tsp of baking soda, because balance is key
• A pinch of salt, to round out the flavors

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a Bundt pan to ensure your cake comes out beautifully.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. This step is crucial for a tender crumb.
3. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
4. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. This ensures your leavening agents are evenly distributed.
5. Alternately add the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
6. Gently fold in the key lime juice and zest, being careful not to overmix. The zest will add little bursts of flavor throughout the cake.
7. Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
8. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. This patience ensures your cake maintains its shape.

As the cake cools, the flavors deepen, offering a perfect balance of tart and sweet with every bite. Serve it with a dollop of whipped cream and a sprinkle of toasted coconut for an extra special touch, or enjoy it as is, letting the simple elegance of the cake shine.

Creamy Key Lime Cheesecake

Remembering the first time I tasted a creamy key lime cheesecake, it was like a gentle whisper of summer, its tangy sweetness lingering just long enough to make me crave another bite. This recipe, a homage to those fleeting moments of bliss, is surprisingly simple to recreate at home, blending the zest of key limes with the richness of cream cheese for a dessert that feels both indulgent and refreshing.

Ingredients

• 2 cups of graham cracker crumbs (because every great cheesecake starts with a buttery, crunchy base)
• 1/2 cup of melted butter (just enough to make those crumbs stick together)
• 3 packages (8 oz each) of cream cheese, softened (room temperature is key for a smooth filling)
• 1 cup of sugar (for that perfect sweet balance)
• 3 eggs (they’ll help set the cheesecake beautifully)
• 1/2 cup of key lime juice (freshly squeezed if you can, for that vibrant tang)
• 1 tbsp of key lime zest (because the zest packs a punch of flavor)
• A splash of vanilla extract (for a hint of warmth)

Instructions

1. Preheat your oven to 325°F (163°C) and grab a 9-inch springform pan. This temperature is just right for baking cheesecake without cracking.
2. Mix the graham cracker crumbs and melted butter until they’re well combined. Press this mixture firmly into the bottom of your pan to form the crust. Tip: Use the bottom of a glass to press it down evenly.
3. In a large bowl, beat the softened cream cheese and sugar together until smooth. This might take a few minutes, but it’s worth it for that creamy texture.
4. Add the eggs one at a time, beating well after each addition. This ensures each egg is fully incorporated.
5. Stir in the key lime juice, zest, and vanilla extract until everything is beautifully blended. Tip: Taste the batter now to adjust the lime or sugar if needed.
6. Pour the filling over the crust and smooth the top with a spatula. Bake for about 50 minutes, or until the edges are set but the center still jiggles slightly. Tip: A water bath can prevent cracks, but it’s optional.
7. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. This gradual cooling helps prevent sinking.
8. Chill in the fridge for at least 4 hours, though overnight is better. Patience is key here.

Gently slice into this cheesecake to reveal its creamy, dreamy interior, where the bright lime flavor dances with the rich cream cheese. Serve it chilled, perhaps with a dollop of whipped cream or a sprinkle of extra zest for a touch of elegance.

Key Lime Angel Food Cake

Dreaming of a dessert that feels like a gentle breeze on a warm summer day? This Key Lime Angel Food Cake is light, airy, and infused with the perfect balance of sweet and tart, making it an ideal treat to savor slowly.

Ingredients

• 1 cup of cake flour, sifted
• 1 1/2 cups of granulated sugar, divided
• 12 large egg whites, at room temperature
• 1 tsp of cream of tartar
• 1/4 tsp of salt
• 1 tbsp of key lime zest
• 1/4 cup of key lime juice
• 1 tsp of vanilla extract
• A splash of water

Instructions

1. Preheat your oven to 350°F. Have an ungreased 10-inch tube pan ready.
2. In a small bowl, whisk together the sifted cake flour and 1/2 cup of the granulated sugar. Set aside.
3. In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form. Tip: Ensure your bowl and beaters are completely clean for the best volume.
4. Gradually add the remaining 1 cup of sugar, a couple of tablespoons at a time, beating on high until stiff peaks form.
5. Gently fold in the flour mixture, a little at a time, followed by the key lime zest, juice, and vanilla extract. Tip: Fold gently to keep the batter airy.
6. Pour the batter into the tube pan. Run a knife through the batter to remove any air pockets.
7. Bake for 35-40 minutes, or until the top is golden and springs back when lightly touched. Tip: Avoid opening the oven door too early to prevent the cake from collapsing.
8. Invert the pan onto a cooling rack and let it cool completely, about 1 hour, before removing the cake from the pan.

Gloriously light with a tender crumb, this cake carries the vibrant zestiness of key limes in every bite. Serve it with a dollop of whipped cream and fresh berries for a delightful contrast, or enjoy it as is, letting its simplicity shine.

Key Lime Yogurt Cake with Glaze

Lately, I’ve been craving something that balances the zest of summer with the comfort of home baking, leading me to this delightful creation. It’s a cake that whispers of sunny afternoons and gentle breezes, perfect for those moments when you need a little sweetness in your life.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1/2 cup of plain yogurt
• 1/2 cup of key lime juice
• 1 cup of sugar
• 2 eggs
• 1/2 cup of vegetable oil
• 1 tsp of baking powder
• A pinch of salt
• For the glaze: 1 cup of powdered sugar and a splash of key lime juice

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, mix the yogurt, key lime juice, sugar, eggs, and vegetable oil until smooth.
4. Gently fold the wet ingredients into the dry ones until just combined; overmixing can make the cake tough.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
6. While the cake cools, whisk together the powdered sugar and key lime juice for the glaze until smooth.
7. Drizzle the glaze over the cooled cake, letting it drip down the sides for a beautiful finish.

What emerges is a cake with a tender crumb, bursting with the bright, tangy flavor of key limes, balanced by the creamy sweetness of the glaze. Serve it with a dollop of whipped cream or fresh berries for an extra touch of indulgence.

Key Lime Poke Cake with Whipped Topping

Gently, as the afternoon sun filters through the kitchen window, let’s embrace the simplicity and joy of baking with this Key Lime Poke Cake with Whipped Topping. It’s a dessert that whispers of summer breezes and the tangy sweetness of key limes, perfect for those moments when you crave something light yet indulgent.

Ingredients

• 1 box of white cake mix (plus the eggs, oil, and water it calls for)
• 1/2 cup of key lime juice (freshly squeezed if you can)
• 1 can (14 oz) of sweetened condensed milk
• 1 tub (8 oz) of whipped topping, thawed
• A handful of graham cracker crumbs for that extra crunch
• A splash of vanilla extract for warmth

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan lightly.
2. Prepare the white cake mix according to the package instructions, then pour the batter into the prepared pan.
3. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
4. While the cake is still warm, poke holes all over the top with the handle of a wooden spoon. Tip: Space the holes evenly for maximum flavor absorption.
5. In a small bowl, whisk together the key lime juice and sweetened condensed milk until smooth, then pour this mixture over the warm cake, ensuring it seeps into the holes.
6. Allow the cake to cool completely at room temperature, then refrigerate for at least 2 hours to set. Tip: Covering the cake with plastic wrap prevents it from absorbing any fridge odors.
7. Spread the whipped topping evenly over the chilled cake and sprinkle with graham cracker crumbs for a delightful texture contrast.

With its creamy topping and moist, tangy cake beneath, this dessert is a celebration of contrasts. Serve it chilled on a warm evening, garnished with thin lime slices for an extra pop of color and flavor.

Key Lime Cupcakes with Cream Cheese Frosting

As the golden light of late summer spills through the kitchen window, there’s something about the zesty aroma of key limes that feels like a gentle whisper of the tropics, inviting us to pause and savor the moment.

Ingredients

• 1 1/2 cups of all-purpose flour, because every good cupcake starts with a solid foundation
• A pinch of salt, just to balance the sweetness
• 1/2 cup of unsalted butter, softened to room temperature for that perfect blend
• 1 cup of granulated sugar, for a touch of sweetness that doesn’t overpower
• 2 large eggs, because they’re the secret to a fluffy texture
• 2 tablespoons of key lime zest, for that unmistakable citrus punch
• 1/4 cup of key lime juice, freshly squeezed for the brightest flavor
• A splash of vanilla extract, to round out the flavors
• 1/2 cup of buttermilk, for a tender crumb that melts in your mouth
• 8 oz of cream cheese, softened, because frosting should be as indulgent as the cake
• 1/4 cup of powdered sugar, to sweeten the frosting just right

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners, ensuring each cup is ready for its batter.
2. In a medium bowl, whisk together the flour and salt, setting the stage for your dry ingredients.
3. Cream the butter and granulated sugar in a large bowl until light and fluffy, about 3 minutes, to incorporate air for a lighter cupcake.
4. Beat in the eggs one at a time, then stir in the key lime zest, juice, and vanilla extract, blending until the mixture is smooth and fragrant.
5. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour, to ensure a perfectly balanced batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean, signaling they’re perfectly baked.
8. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely, preventing any sogginess.
9. For the frosting, beat the cream cheese and powdered sugar together until smooth and spreadable, about 2 minutes, for a creamy topping that holds its shape.
10. Once the cupcakes are cool, frost them generously with the cream cheese mixture, using a knife or piping bag for a decorative touch.

Now, the cupcakes boast a tender crumb that’s perfectly moist, with a vibrant key lime flavor that’s both refreshing and indulgent. Serve them chilled for a refreshing treat, or at room temperature to fully appreciate the creamy frosting against the zesty cake.

Key Lime Layer Cake with White Chocolate Ganache

Evenings like these call for something sweet, something that carries the tang of key limes and the creamy whisper of white chocolate, a dessert that feels like a gentle hug after a long day.

Ingredients

• 2 cups of all-purpose flour, because it’s the trusty base of most cakes
• 1 cup of sugar, for that just-right sweetness
• 1/2 cup of unsalted butter, softened to room temperature for easy mixing
• 3 large eggs, because they bind everything together beautifully
• 1/2 cup of key lime juice, freshly squeezed for that vibrant flavor
• 1 tbsp of key lime zest, for an extra punch of citrus
• 1/2 cup of buttermilk, to keep the cake moist and tender
• 1 tsp of baking powder, to give the cake its lift
• 1/2 tsp of baking soda, because it works hand in hand with the buttermilk
• A pinch of salt, to balance the sweetness
• 1 cup of white chocolate chips, for the ganache
• 1/2 cup of heavy cream, to melt the chocolate into silky perfection

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. A little flour dusting wouldn’t hurt to ensure the cakes come out clean.
2. In a large bowl, cream together the butter and sugar until light and fluffy. This is where the magic starts, so take your time.
3. Beat in the eggs one at a time, then stir in the key lime juice and zest. The mixture might look a bit curdled, but it’s all part of the process.
4. Whisk together the flour, baking powder, baking soda, and salt in another bowl. Gradually add this to the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture. Mix just until combined; overmixing is the enemy of a tender cake.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
6. For the ganache, heat the heavy cream until it just begins to simmer. Pour it over the white chocolate chips, let it sit for a minute, then stir until smooth. Let it cool slightly to thicken.
7. Place one cake layer on your serving plate, spread a generous amount of ganache over the top, then place the second layer on top. Cover the entire cake with the remaining ganache.

The cake is a delightful contrast of textures, with the soft, moist crumb giving way to the rich, creamy ganache. Serve it chilled, with a sprinkle of lime zest on top for a fresh, zesty finish that cuts through the sweetness.

Key Lime Drizzle Cake with Pistachios

How the gentle zest of key limes can transform a simple cake into a moment of sunshine, even on the cloudiest of days, is nothing short of magical. This drizzle cake, with its tender crumb and vibrant glaze, is a testament to the joy found in the simplest of pleasures, especially when paired with the subtle crunch of pistachios.

Ingredients

• 1 1/2 cups of all-purpose flour, because every good cake starts here
• 1 cup of granulated sugar, for that just-right sweetness
• 1/2 cup of unsalted butter, softened to room temperature, because patience is key
• 3 large eggs, at room temperature, to bind it all together
• The zest and juice of 4 key limes, for that unmistakable tang
• 1/4 cup of shelled pistachios, roughly chopped, for a bit of crunch
• A splash of whole milk, to bring the batter to perfection
• 1/2 cup of powdered sugar, for the drizzle that makes it all come together

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan, ensuring every corner is covered to prevent sticking.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes, which is the foundation of your cake’s texture.
3. Beat in the eggs one at a time, fully incorporating each before adding the next, to ensure a smooth batter.
4. Gently fold in the flour, alternating with the key lime juice and zest, and that splash of milk, mixing just until combined to keep the cake tender.
5. Stir in the chopped pistachios, saving a few for garnish, because every bite should have a surprise.
6. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean, signaling it’s perfectly baked.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack, because patience rewards you with the best texture.
8. Whisk together the powdered sugar and remaining key lime juice to create a drizzle, then pour over the cooled cake, garnishing with the reserved pistachios for that final touch.

Key lime drizzle cake with pistachios offers a delightful contrast between the moist, zesty cake and the crunchy, nutty topping. Serve it with a cup of tea in the afternoon or as a bright end to a summer dinner, letting the flavors speak for themselves.

Key Lime Chiffon Cake with Citrus Glaze

Zestfully wandering through the flavors of summer, this cake brings a whisper of the tropics to your table, with its airy texture and tangy sweetness that dances lightly on the palate.

Ingredients

• 1 1/2 cups of cake flour, because it’s all about that tender crumb
• 1 cup of granulated sugar, for just the right sweetness
• 3 large eggs, separated, because we’re building volume here
• 1/2 cup of key lime juice, freshly squeezed for that vibrant zing
• 1/4 cup of water, to keep things moist
• 1/2 cup of vegetable oil, for a light texture
• 1 tbsp of key lime zest, because fragrance is flavor
• 1 tsp of vanilla extract, a splash of warmth
• 1/2 tsp of cream of tartar, to stabilize those egg whites
• A pinch of salt, to balance the sweetness
• 1 cup of powdered sugar, for the glaze
• 2 tbsp of orange juice, for a citrusy glaze twist

Instructions

1. Preheat your oven to 325°F. This gentle heat is key to a cake that rises evenly without browning too quickly.
2. In a large bowl, sift together the cake flour and 3/4 cup of granulated sugar. Sifting not only removes lumps but also aerates the flour for a lighter cake.
3. Make a well in the center of your dry ingredients and add the egg yolks, key lime juice, water, vegetable oil, key lime zest, and vanilla extract. Whisk until smooth. The mixture should ribbon off the whisk, indicating it’s well emulsified.
4. In a separate, spotlessly clean bowl, beat the egg whites with cream of tartar and a pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form. This is your ticket to that chiffon lightness.
5. Gently fold the egg whites into the yolk mixture in three additions. A light hand here ensures the batter stays airy.
6. Pour the batter into an ungreased tube pan. The cake needs to cling to the sides as it rises, so no greasing!
7. Bake for 55 minutes, or until the top springs back when lightly touched. Then, invert the pan immediately to cool completely. This prevents the cake from collapsing.
8. For the glaze, whisk together powdered sugar and orange juice until smooth. Drizzle over the cooled cake.

Fluffy and fragrant, this cake is a cloud of citrus with a tender crumb that melts in your mouth. Serve it with a dollop of whipped cream and a few thin slices of lime for an extra touch of elegance.

Key Lime Ricotta Cake with Almond Crust

Zesty yet soothing, the key lime ricotta cake with almond crust is a dessert that whispers of summer evenings and the joy of baking something truly special. It’s a blend of tangy and sweet, with a crust that crumbles just right, inviting you to take a moment, breathe, and savor.

Ingredients

• 1 1/2 cups of almond flour for that nutty, tender crust
• A stick of unsalted butter, melted, to bind the crust together
• A pinch of salt to balance the sweetness
• 3 eggs, at room temperature, for a smooth batter
• 1 cup of ricotta cheese, creamy and light
• 1/2 cup of granulated sugar, for just the right sweetness
• The zest and juice of 3 key limes, for that signature tang
• A splash of vanilla extract, for warmth
• 1/4 cup of all-purpose flour, to give the cake structure

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
2. Mix the almond flour, melted butter, and salt in a bowl until it resembles wet sand. Press firmly into the bottom of the pan to form the crust.
3. Bake the crust for 10 minutes until it’s just starting to turn golden. Let it cool slightly.
4. While the crust cools, beat the eggs, ricotta, and sugar together until smooth. Tip: Room temperature eggs blend more evenly.
5. Stir in the key lime zest, juice, and vanilla extract. Gently fold in the all-purpose flour until just combined. Tip: Don’t overmix to keep the cake light.
6. Pour the batter over the pre-baked crust and smooth the top. Bake for 35-40 minutes until the edges are set but the center still has a slight jiggle. Tip: The cake continues to set as it cools.
7. Let the cake cool in the pan for at least an hour before removing the springform ring.

How the cake comes together is nothing short of magic—the almond crust offers a delicate crunch against the creamy, citrus-kissed filling. Serve it chilled with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.

Key Lime Icebox Cake with Graham Crackers

Vividly remembering the first time I stumbled upon this dessert, it was a humid summer evening much like tonight, where the tang of lime and the sweetness of cream danced together in perfect harmony.

Ingredients

• a couple of sleeves of graham crackers
• a quart of heavy whipping cream
• a can of sweetened condensed milk
• a generous half cup of key lime juice
• a splash of vanilla extract
• a pinch of salt

Instructions

1. In a large bowl, whip the heavy whipping cream until stiff peaks form, about 3 minutes on high speed. Tip: Chill your bowl and beaters in the freezer for 10 minutes beforehand for better results.
2. Gently fold in the sweetened condensed milk, key lime juice, vanilla extract, and salt until fully combined. The mixture should be smooth and slightly thick.
3. In a 9×13 inch dish, layer graham crackers to cover the bottom, breaking them as needed to fit.
4. Spread half of the cream mixture over the graham crackers, ensuring an even layer.
5. Add another layer of graham crackers, then the remaining cream mixture. Tip: Smooth the top with a spatula for a neat appearance.
6. Cover and refrigerate for at least 4 hours, or overnight. Tip: The longer it chills, the softer the graham crackers become, blending beautifully with the cream.

Delightfully creamy with a zesty lime kick, this cake transforms in the fridge, the graham crackers softening into layers that mimic cake. Serve chilled, perhaps with a sprinkle of lime zest or a dollop of whipped cream for an extra touch of indulgence.

Key Lime Olive Oil Cake with Honey Drizzle

Basking in the quiet of the morning, I find myself drawn to the simplicity and brightness of a key lime olive oil cake, its honey drizzle catching the light just so. It’s a recipe that feels like a gentle embrace, perfect for those moments when you crave something sweet yet understated.

Ingredients

• 1 1/2 cups of all-purpose flour
• 3/4 cup of granulated sugar
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of baking soda
• A pinch of salt
• 2 eggs, at room temperature
• 1/2 cup of extra virgin olive oil
• 1/4 cup of key lime juice
• A splash of vanilla extract
• 1/2 cup of plain Greek yogurt
• For the drizzle: a couple of tablespoons of honey, warmed

Instructions

1. Preheat your oven to 350°F and lightly grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs lightly, then mix in the olive oil, key lime juice, and vanilla extract.
4. Fold the wet ingredients into the dry ingredients until just combined, then stir in the Greek yogurt for a tender crumb.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
8. Drizzle the warmed honey over the top of the cake while it’s still slightly warm.

How the cake comes together is nothing short of magical—moist with a delicate crumb, the tang of key lime perfectly balanced by the sweetness of honey. Serve it with a dollop of whipped cream or alongside a cup of strong coffee for an afternoon treat that feels both indulgent and wholesome.

Key Lime Mousse Cake with Raspberry Coulis

Here’s a little something to whisk you away to a sunnier place, a dessert that balances the tangy zest of key limes with the sweet whisper of raspberries. It’s a dance of flavors, light yet profound, perfect for those moments when you crave something sweet but not too heavy.

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of melted butter, just enough to make the crumbs cling together
• 3 cups of heavy cream, because richness is key
• 1 cup of sugar, divided into two halves for balance
• 1 tbsp of key lime zest, for that unmistakable fragrance
• 1/2 cup of key lime juice, freshly squeezed if you can
• a splash of vanilla extract, for depth
• a couple of egg yolks, to thicken the mousse just right
• 1 cup of raspberries, for the coulis that’ll tie it all together
• a drizzle of honey, to sweeten the raspberries naturally

Instructions

1. Preheat your oven to 350°F. Mix the graham cracker crumbs with melted butter until it feels like wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool. This crust is your foundation, so make it even.
2. In a bowl, whip 2 cups of heavy cream with half the sugar until stiff peaks form. Gently fold in the key lime zest and juice. This is your mousse, so keep it airy.
3. In another bowl, whisk the egg yolks with the remaining sugar and vanilla over a double boiler until thick. Cool slightly, then fold into the whipped cream mixture. Patience here ensures a smooth texture.
4. Pour the mousse over the cooled crust. Chill for at least 4 hours, or overnight if you can wait. The longer it sets, the better the flavors marry.
5. For the coulis, blend raspberries with honey until smooth. Strain to remove seeds if you prefer it silky. Drizzle over slices when serving for a pop of color and taste.

Just imagine the first bite: the crust crumbles slightly, giving way to the creamy, tangy mousse, all brightened by the raspberry coulis. Serve it on a warm afternoon, with the sun casting long shadows, and let the flavors do the talking.

Key Lime Sponge Cake with Coconut Frosting

Zephyrs of summer breeze remind me of the times I’ve spent in the kitchen, experimenting with flavors that speak of warmth and comfort. Today, I’m sharing a recipe that combines the tangy zest of key limes with the sweet, fluffy embrace of sponge cake, all topped with a dreamy coconut frosting that feels like a whisper of the tropics.

Ingredients

• 1 1/2 cups of all-purpose flour, because every good cake starts here
• A pinch of salt, just to balance the sweetness
• 1 cup of granulated sugar, for that perfect sweetness
• 4 large eggs, at room temperature to ensure a fluffy texture
• The zest of 3 key limes, for that unmistakable tang
• A splash of vanilla extract, because it makes everything better
• 1/2 cup of unsalted butter, melted and slightly cooled
• For the frosting: 1 cup of heavy cream, whipped to soft peaks
• 1/2 cup of powdered sugar, to sweeten the deal
• The zest of 1 key lime, to tie it all together
• A couple of tablespoons of shredded coconut, for that tropical crunch

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. A little butter or non-stick spray will do the trick.
2. In a large bowl, sift together the flour and salt. This ensures your cake is light and airy.
3. In another bowl, beat the eggs and granulated sugar until the mixture is pale and doubles in volume. This is the secret to a sponge cake’s signature fluffiness.
4. Gently fold in the key lime zest and vanilla extract into the egg mixture. The zest is where all the flavor is, so don’t skip it.
5. Carefully add the melted butter to the mixture, folding gently to keep as much air in the batter as possible.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake cools, whip the heavy cream with the powdered sugar until soft peaks form. Fold in the key lime zest and shredded coconut for the frosting.
8. Once the cake is completely cool, spread the coconut frosting evenly over the top.

Gently slice into this cake to reveal its tender crumb, a perfect balance of tart and sweet. Serve it on a sunny afternoon, perhaps with a cup of tea, and let the flavors transport you to a lazy beach day.

Key Lime Marble Cake with Vanilla Swirls

Fondly remembering the first time I stumbled upon the perfect balance between tart and sweet, this cake brings back those warm, sunny afternoons. It’s a delightful dance of flavors, where the zestiness of key lime meets the comforting embrace of vanilla, all swirled into a tender, buttery cake.

Ingredients

• 2 cups of all-purpose flour, because that’s what gives it the perfect crumb
• 1 cup of granulated sugar, for just the right sweetness
• 1/2 cup of unsalted butter, softened to room temperature, because it blends better
• 3 large eggs, they’re the backbone of our cake’s structure
• 1 cup of buttermilk, for that slight tang and tenderness
• 2 tbsp of key lime zest, because it’s all about that vibrant flavor
• 1/4 cup of key lime juice, freshly squeezed, no compromises
• 1 tsp of vanilla extract, for those beautiful swirls
• 1/2 tsp of baking powder and 1/2 tsp of baking soda, to give it the perfect rise
• A pinch of salt, to balance all the flavors

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch bundt pan, ensuring every nook is covered to prevent sticking.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. This step is crucial for aeration.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Patience here ensures a smooth batter.
4. Whisk together the flour, baking powder, baking soda, and salt in another bowl. This avoids overmixing later.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry. Mix until just combined; overmixing leads to toughness.
6. Divide the batter in half. To one half, fold in the key lime zest and juice. Leave the other half plain for the vanilla swirls.
7. Drop spoonfuls of each batter into the prepared pan, then use a knife to gently swirl for a marbled effect. Don’t overdo it; you want distinct flavors.
8. Bake for 45-50 minutes, or until a toothpick inserted comes out clean. The top should be golden and spring back when touched.
9. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. This prevents it from breaking.

When you slice into it, the marbled interior is a sight to behold, each bite offering a surprise of flavor. The cake is moist, with the key lime providing a refreshing zing against the sweet vanilla. Serve it with a dollop of whipped cream and a sprinkle of lime zest for an extra touch of elegance.

Key Lime Upside-Down Cake with Caramelized Sugar

Perhaps there’s no better way to savor the fleeting sweetness of summer than with a dessert that captures its essence in every bite. This key lime upside-down cake, with its caramelized sugar topping, is a tender nod to those warm, golden afternoons that seem to stretch on forever.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1 cup of granulated sugar, plus a couple of tablespoons for the topping
• 1/2 cup of unsalted butter, softened, plus a bit more for greasing
• 2 large eggs
• 1/2 cup of whole milk
• 1/4 cup of key lime juice
• A splash of vanilla extract
• 1 teaspoon of baking powder
• A pinch of salt
• 3 key limes, thinly sliced

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan with a bit of butter.
2. Sprinkle the couple of tablespoons of sugar evenly over the bottom of the pan, then arrange the thinly sliced key limes on top in a single layer.
3. In a large bowl, cream together the 1/2 cup of butter and 1 cup of sugar until light and fluffy. Tip: Make sure your butter is at room temperature to achieve the perfect consistency.
4. Beat in the eggs one at a time, then stir in the vanilla extract and key lime juice.
5. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Tip: Don’t overmix the batter to keep the cake tender.
6. Pour the batter over the limes in the pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should be golden and pull away slightly from the sides of the pan when it’s done.
8. Let the cake cool in the pan for 10 minutes, then invert it onto a serving plate. Be careful—the caramelized sugar topping is hot!

The cake emerges with a sticky, sweet topping that contrasts beautifully with the tart key limes and the soft, buttery crumb. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Key Lime Mini Cakes with Candied Lime Zest

Gently, the afternoon light filters through the kitchen window, casting a warm glow over the counter where these little delights come to life. There’s something about the tangy sweetness of key lime that feels like a whisper of summer, no matter the season.

Ingredients

• 1 1/2 cups of all-purpose flour, because sometimes simplicity is key
• A pinch of salt, just to balance the sweetness
• 1/2 cup of unsalted butter, softened to room temperature for that perfect blend
• 1 cup of granulated sugar, for a touch of sweetness
• 2 large eggs, because they’re the backbone of our mini cakes
• 1/4 cup of key lime juice, freshly squeezed for that vibrant flavor
• A splash of vanilla extract, for a hint of warmth
• 1 tbsp of key lime zest, because we’re all about that lime life
• 1/2 cup of powdered sugar, for dusting or a simple glaze
• A couple of limes, thinly sliced and candied for that gorgeous garnish

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a mini cake pan. This ensures your cakes come out effortlessly.
2. In a bowl, whisk together the flour and salt. This step is all about creating a uniform base for your cakes.
3. In another bowl, cream the butter and sugar until light and fluffy. This is where the magic starts, so take your time.
4. Beat in the eggs one at a time, then stir in the key lime juice, vanilla extract, and zest. The zest is where the flavor really pops, so don’t skip it.
5. Gradually mix in the dry ingredients until just combined. Overmixing is the enemy of tender cakes.
6. Divide the batter evenly among the prepared pan’s cups. A cookie scoop works wonders here for uniformity.
7. Bake for 15-20 minutes, or until a toothpick comes out clean. Keep an eye on them; mini cakes bake quickly.
8. Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack. Patience is key to prevent breaking.
9. While the cakes cool, dust them with powdered sugar or drizzle with a simple glaze made from powdered sugar and a bit more key lime juice.
10. Garnish each cake with a piece of candied lime zest. This not only adds flavor but makes them Instagram-worthy.

You’ll find these mini cakes are wonderfully moist with a bright, tangy flavor that’s perfectly balanced by the sweet candied zest. Serve them at your next brunch for a touch of elegance, or enjoy one with your afternoon tea as a little treat to yourself.

Summary

Here’s to discovering your next favorite dessert among these 18 zesty key lime cake recipes! Each one promises a delightful tang that’s sure to impress. We’d love to hear which recipe stole your heart—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest for fellow home cooks to enjoy. Happy baking!