Key Lime Cake
~~Ingredients ~~
1 (3-oz.) pkg. lime-flavored gelatin
1-1/2 cups Dixie Crystal granulated sugar
2 cups sifted all-purpose flour, measured correctly
1/8 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
5 large eggs, slightly beaten
1-1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon pure vanilla extract
1/2 cup Key lime juice, or juice of 4 large regular limes
1/2 cup confectioners’ sugar
**For the Cream Cheese Icing*
1/2 cup (1 stick) butter, room temperature
1 (8 oz.) pkg. full-fat Philadelphia brand cream cheese, room temperature
4 - 4-1/2 cups confectioners’ sugar
Decoration:
Zest of one lime
~~Instructions ~~
Preheat oven to 350 degrees. Grease and flour 3 (9-inch) round cake pans.
In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 – 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick in the center.
Cool the layers in the pans for 5 minutes, then turn them out onto cooling racks.
While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. You can pierce the layers with a fork or skewer to allow the glaze to soak into the layers better. Allow the layers to cool completely before icing.
Cream the butter and cream cheese together until smooth and creamy. Beat in the confectioners’ sugar until the mixture is the spreading consistency you desire. Spread the icing between the layers and on the top and sides of the cake. Sprinkle Lime zest over the top of the cake.
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