Can I use regular lime instead of Key lime?

Yes, you can—but you’ll notice a difference. Key limes are slightly sweeter and more floral than regular limes. If you’re substituting, mix equal parts lemon and Persian lime juice to get closer to that signature Key Lime Cake taste.

How do you keep Key Lime Cake moist?

To lock in that lovely moisture, don’t overbake! Keep a close eye on your timer and always check for doneness with a toothpick. Brushing the cake layers with a light lime syrup before frosting also helps boost both moisture and flavor.

Does Key Lime Cake need to be refrigerated?

Yes—especially if it’s frosted with cream cheese frosting. Pop it in the fridge to keep it fresh. It’ll last 3–4 days covered tightly. Just let it sit at room temp for 10–15 minutes before serving for the best texture.

What is the difference between Key lime and regular lime?

Great question! Key limes are smaller, have thinner skin, and are more aromatic. Their juice is also less acidic and has a sweet, floral edge. That’s what gives Key Lime Cake its signature zing!

Key Lime Cake Recipe – Irresistibly Zesty & Moist (2025)

Description

This Key Lime Cake is a vibrant and zesty dessert made with real Key lime juice, rich cream cheese frosting, and a soft, moist crumb. It’s the perfect citrus cake for spring, summer, or anytime you crave something tangy and sweet!

Ingredients

-Ingredients

2½ cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter (softened)
4 large eggs
½ cup Key lime juice (freshly squeezed)
1 tablespoon Key lime zest
1 teaspoon vanilla extract
1 cup buttermilk
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

Frosting:

8 oz cream cheese (softened)
½ cup unsalted butter
3 cups powdered sugar
2 tablespoons Key lime juice
1 teaspoon Key lime zest
½ teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, then stir in vanilla and Key lime zest.
In another bowl, whisk together flour, baking powder, baking soda, and salt.
Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients.
Stir in Key lime juice just until combined.
Divide batter evenly between pans and bake for 25–30 minutes.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare frosting by beating cream cheese and butter until smooth. Add powdered sugar, Key lime juice, zest, and vanilla. Beat until fluffy.

Frost cooled cakes and garnish with extra zest or lime slices if desired.

Notes

Fresh Key lime juice makes all the difference—avoid bottled juice if possible.
For extra moisture, brush cooled layers with lime syrup before frosting.

Cake can be made ahead and frozen for up to 2 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410 kcal
Sugar: 38 g
Sodium: 170 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 85 mg