Granny can do no harm as long as these cupcakes are seen. Hope that helps!! It was a lot of work (the decorating part mostly) but it tasted so much better than store bought. 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! Just make sure to keep a close eye on it while it’s in the oven and use a toothpick to check for doneness. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. Other topping ideas: If lime zest isn’t your thing, you could add…. A medium sized lime will create about 1 tablespoon of zest. Preheat your oven to 350 F. Butter and flour 2 8" cake pans or place liners in 2 dozen cupcake wells. Grease and flour three 9-Inch round cake pans. It’s just enough lime juice to make it tasty, without being sour. Hope you’ll give it a try! You can use a micro-plane zester or a fine grater, or even a peeler to get it. This looks yummy! Marion Wood, Sorry, about that! The old, genuine flavor type. It's easy, refreshing, and great for feeding a crowd! I’m making it for Super Bowl gathering, St. Pat day, Easter and summer! Add white cake mix and gelatin mix to a medium bowl. All these sound so yummy. Preheat the oven to 350 degrees. The top layer of our wedding cake was key lime cake. Next, grate the peel very finely. Kind of confusing…. Set aside. Stir briefly to combine. The cake layers can be made up to 2 days in advance, wrapped in plastic wrap while slightly warm and refrigerated until you are ready to frost. It was great! Just make sure that you don’t go to deep into the peel. If your frosting is too thick, add a little heavy cream to thin. Use immediately, covering with a damp cloth as you work so the buttercream doesn't crust. But I won in the end and was happy to see them happy. 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. but when looking at all the variations of this cake and search the internet of current jello flavors… it is my guess that you are using “GELATIN”… and is it regular or sugar free?? If you can’t find key limes though, DON’T STRESS! The buttercream was great though. Posted on Last updated: October 5, 2019 By: Author Mary (The Goodie Godmother), Categories Cakes and Cupcakes / Desserts and Sweets. Have a fun summer. Let me know what you think of this cake! Stir in the buttermilk and finally, the lime juice. If the cake is unfrosted you do not need to flash freeze first. Add the remaining three cups of powdered sugar, one at a time, then stir in the salt and vanilla extract. I’m so glad you liked it better!! Can you guess which? Add two cups of powdered sugar, beating and scraping the bowl after each addition. Uh, oh…I changed it! In this particular recipe, it’s very important to give you a light and tender cake. . This tender lime cake recipe has solidly earned a spot in my family’s “top three cake recipes of all time” list. Perfectly moist lime cake, topped with a homemade lime buttercream frosting, and sprinkled with lime zest! The zest is an ingredient taken from the outermost part of a piece of citrus. Since then, I have learned a few more things about working with high acidity batters (especially in situations like this where a different batch of limes can have different acidity levels), and I'm going to test soon and update as needed. It’s perfect to turn on while you are zesting and juicing your limes. This cake has a tart and sweet flavor. 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? 1/2 teaspoon grated rind (optional. What is lime zest? Haha…love it!! You can absolutely substitute the Persian limes you find at the store. Cool the layers in the pans for 5 minutes then turn them out onto racks. 135.8 g Our daughter wishes to have a key lime for her wedding cake. Get New Recipes and Creative Ideas Delivered Right to Your Inbox! Let cool. Pour into a greased 11x16 pan. There isn’t buttermilk in this recipe, it just calls for 1-2T of milk:) It’s is step 5, of the instructions. If you want a very pronounced lime flavor, lime curd is a great option. Remove from the oven and allow to set for 10 minutes before turning cakes onto a cooling rack to cool completely before frosting. 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. If you like, you can also put some lime zest on top of the frosting to make it look pretty! you can use more if you want a stronger citrus taste. I've done so before and baked as a 2 layer 6" cake, but it will work as a 1 layer 8" cake too. Wow!!! This cake sounds so good. And no – not sugar free. I did notice on the Lime Sheet Cake that there was a typing error. (Note: 11×16 is a half-sized small metal sheet pan.). I just cooked it for slightly less time. It is!! My husband loves stuff like this, so I’m gonna have to try it out. Thanks for giving it a try! Grease and flour three 9-Inch round cake pans. This is why key limes are so popular in dessert recipes. Total Carbohydrate Allow the layers to cool completely as you prepare the icing.