Key Lime Cake Recipe
Easy Key Lime Cake is bursting with fresh lime flavor & topped with whipped cream. A yummy twist on a key lime pie!
Prep Time30 minutes mins
Cook Time30 minutes mins
Cooling30 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Dessert
Cuisine: American
Servings: 18 slices
Author: Lil' Luna
Key Lime Cake
- 1 box cake mix , vanilla, yellow or white
- 1/2 cup vegetable oil
- 3 large eggs
- 3/4 cup sour cream
- 2 tablespoons lime zest
- 1/3 cup freshly squeezed lime juice
Key Lime Syrup
- 3 tablespoons lime juice
- 3 tablespoons sugar
Topping
- 2 cups whipped topping , or whipped cream
- 1 tablespoon lime zest
Key Lime Cake
Preheat the oven to 350F degrees (or 325F degrees if using a glass pan). Grease and flour the bottom and sides of a 9x13 inch pan.
Add the cake mix, eggs, sour cream, 1/2 c oil, lime juice and lime zest to a large bowl.
Beat with an electric mixer until smooth.
Pour the batter into the prepared pan and bake for 27-32 minutes or until an inserted toothpick comes out clean and if you give the pan a gentle nudge the cake doesn't wobble in the middle.
Remove from the oven and allow to cool.
Lime Syrup
In a small saucepan over low heat add the lime juice and sugar. Heat until the sugar dissolves while gently stirring.
When the cake is out of the oven, take a small pastry brush or a spoon and brush/drizzle the syrup over top.
*If making the cake ahead of time, make the cake the night before and drizzle with the lime syrup. Cover tightly and leave at room temperature over night. Add the whipped topping before serving.
**Once the cake has been decorated with whipped topping or whipped cream, cover and store in the fridge.
Serving: 18g | Calories: 59kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 21mg | Potassium: 41mg | Fiber: 1g | Sugar: 4g | Vitamin A: 115IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg