In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder and baking soda. To make your own zest, be sure to remove any wax and wash the fruit thoroughly. Add the eggs, oil, orange juice, lemon juice and vanilla. 1 TB lime juice (you can use more if you want more lemon taste) NOTICE it says more LEMON and I’m sure you mean Lime. Granny can do no harm as long as these cupcakes are seen. I hope you love it! I have made this once before. Pour into a greased 11x16 pan. You can use a citrus zester, the fine side of a box cheese grater, a microplane or even a sharp paring knife. The zest is an ingredient taken from the outermost part of a piece of citrus. Hope you’ll give it a try! I do not see it in the list of ingredients. Followed the recipe. 45 %, Key Lime Cake With White Chocolate Frosting (Paula Deen). * Percent Daily Values are based on a 2000 calorie diet. I’m the mom of six stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. I added the word GELATIN to the recipe. Hope this info helps. All these sound so yummy. Just the right balance of citrus and sweet in this yummy sheet cake. My family and I loved it. The zest is an ingredient taken from the outermost part of a piece of citrus. Marion Wood, But don’t worry, it’s not sour at all! Next, grate the peel very finely. Uh, oh…I changed it! Thank you! Reverse creaming is a cake mixing technique where you add your dry ingredients to your main mixing bowl first and then add the wet ingredients. Oh, thanks so much!! Total Carbohydrate Allow the layers to cool completely as you prepare the icing. This looks delightful, but we are a household of 2 with poor self control - do you think the cake recipe will still work if I cut it in half to make one 8” cake? They are a bit higher in acidity than a “standard” lime and has more of a sweet tart flavor. Trust me, it tastes as good as it looks! I’m so glad you liked it better!! Beat in the confectioners' sugar until the mixture is smooth and easy to spread. (Note: 11×16 is a half-sized small metal sheet pan.). Remove from the oven and allow to set for 10 minutes before turning cakes onto a cooling rack to cool completely before frosting. Posted on Last updated: October 5, 2019 By: Author Mary (The Goodie Godmother), Categories Cakes and Cupcakes / Desserts and Sweets. Grease and flour three 9-Inch round cake pans. You’ll actually see a difference in the crumb of the cake from the photos to the video and a lot of it is due to the method! In a clean bowl with a hand mixer, or using the paddle attachment on your stand mixer, beat the butter until light and fluffy. If you’d prefer to use something else, we’ve also liked cream cheese frosting, classic American buttercream, and pretty much any vanilla or vanilla bean icing. We had it recreated for our first year anniversary. Add the ingredients on the back of the cake mix box and lime juice. A medium sized lime will create about 1 tablespoon of zest. I used Dream Foods Organic Lemon. Usually I make the one with the lemon box cake and lime jelly. Thank you so much for letting me know!! So many people raved about it at my church. Be sure to follow me on Pinterest for even more great ideas... and don't forget to use the little "pin" button at the top of this card to save this recipe! I have three grandsons and they were all over the Key Lime Cup Cakes I made. Looking at other recipes, perhaps a whole cup of lime juice without anything to balance the ph may be the culprit? Just make sure that you don’t go to deep into the peel. Let cool. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder and baking soda. Stop before you get to the white layer. Required fields are marked *. I’ll have to fix it. What is lime zest? It’s perfect to turn on while you are zesting and juicing your limes. Don’t think I have a 11×16. And I get this great lime flavor without using lime extract! Thank you Lily for your email and recipe. Thanks, I can’t wait to try this! What I really love about this recipe for key lime cake is the flavor! This recipe is really easy to make like I said, and I had a lot of fun making it. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Also, doesn’t say anywhere when or where you put in the lime juice… (I’m guessing with the cake mix since the cake turns green…). I will make them over and over. Thanks! My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. Bake 30-40 minutes until a tester comes out clean and you see the cakes just start to slightly pull away from the edges of the pan. This site uses Akismet to reduce spam. I have such a variety of flavors, there’s one for any occasion. I’m going to go out on a limb and say this was even better than our wedding cake! It’s easy, refreshing, and great for feeding a crowd! I go into a full explanation in the video on this page – definitely worth a watch – but basically you need this to get the best lime cake from scratch possible! If you want a very pronounced lime flavor, lime curd is a great option. How else does one celebrate such a milestone without cake? Beat until well combined. Just make sure to keep a close eye on it while it’s in the oven and use a toothpick to check for doneness. Bake for 20-22 minutes. Nothing wrong with more icing I am so glad your family loved it! Hope you liked it!! Thank you. For the icing Cream the butter and cream cheese. You do this by placing the entire cake in the freezer or place cut pieces on a baking sheet, be sure they are not touching. Learn how your comment data is processed. Lime zest is the outer green layer of the lime peel. I’ve made this cake with both varieties and it’s always turned out with a great lime cake flavor.