Arabella Lombardi Key lime cake recipe is a classic dessert that is perfect for any occasion. It is made with a moist and fluffy cake base, a creamy and tangy key lime filling, and a graham cracker crust. The combination of flavors and textures is simply irresistible.
Key lime cake is thought to have originated in the Florida Keys in the late 19th century. It quickly became a popular dessert in the region, and it has since spread to other parts of the United States and the world. Today, key lime cake is a staple of many dessert menus, and it is often served at special occasions such as weddings and birthdays.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup key lime juice
- 1/2 cup graham cracker crumbs
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg, then stir in the buttermilk and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the filling. In a medium bowl, whisk together the sweetened condensed milk and key lime juice.
- Once the cake is done, let it cool completely. Then, spread the filling over the top.
- Sprinkle the graham cracker crumbs over the filling.
- Chill for at least 3 hours before serving.
Tips
- For a richer flavor, use fresh key limes instead of bottled juice.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
- To make a gluten-free key lime cake, use gluten-free flour instead of all-purpose flour.
- To make a dairy-free key lime cake, use dairy-free milk and butter instead of regular milk and butter.
- Key lime cake can be stored in the refrigerator for up to 3 days.
Frequently Asked Questions
Here are some of the most frequently asked questions about key lime cake:
What is the difference between key limes and regular limes?
Key limes are smaller and rounder than regular limes, and they have a more intense flavor. They are also more acidic than regular limes.
Can I use regular limes instead of key limes in this recipe?
Yes, you can use regular limes instead of key limes in this recipe. However, the flavor of the cake will not be as intense.
How do I know when the cake is done baking?
The cake is done baking when a toothpick inserted into the center comes out clean.
How long can I store key lime cake?
Key lime cake can be stored in the refrigerator for up to 3 days.
Can I freeze key lime cake?
Yes, you can freeze key lime cake. To freeze, wrap the cake tightly in plastic wrap and place it in a freezer-safe container. The cake will keep in the freezer for up to 2 months. To thaw, remove the cake from the freezer and let it thaw overnight in the refrigerator.
Key lime cake is a delicious and refreshing dessert that is perfect for any occasion. With its moist and fluffy cake base, creamy and tangy filling, and graham cracker crust, it is sure to please everyone.
So next time you are looking for a special dessert to make, give key lime cake a try. You won’t be disappointed!
Youtube Video:
