I was looking through some cookbooks from my shelf the other day in order to find something green to make for St.Patrick’s Day. As I looked through Trisha Yearwood’s Home Cooking I remembered I made her Key Lime Cake last year around this same time. It was the perfect find for green!
This is a super, moist cake and sumptuous with my Cream Cheese Icing.
Preheat oven to 350ºF. Grease and flour three 9-inch round pans.
Mix lime gelatin, sugar…
flour, salt, baking powder and baking soda. Stir to mix well.
oil, orange juice, lemon juice and vanilla.
Turn cakes onto racks and poke small holes in top of each cake. Pour lime glaze over each layer.
Spread the icing between the layers and on the top and sides of the cake.
- 1 3-ounce package lime-flavored gelatin
- 1⅓ cups granulated sugar
- 2 cups sifted all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 5 large eggs, slightly beaten
- 1½ cups vegetable oil
- ¾ cup orange juice
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ½ cup Key lime juice (from about 25 small Key limes or 4 regular limes)
- ½ cup confectioners' sugar
- Preheat oven to 350 degrees F.
- Grease and flour three 9-inch round pans
- In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder and baking soda.
- Stir to mix well.
- Add eggs, oil, orange juice, lemon juice and vanilla.
- Divide 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.
- Cool the layers in the pans for 5 minutes, then turn them out onto 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 to allow the glaze to soak in better.
- Allow the layers to cool completely as you prepare the icing.