The Pioneer Woman Tasty Kitchen
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Key Lime Cake

4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

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Level: Intermediate

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Description

Do you like key lime pie? Well, if not, you probably won’t like this cake. But if you do … you will LOVE it. A moist cream cheese pound cake drenched in a lemon/lime sugar bath, then topped with a tart cream cheese frosting is my idea of heaven. Try it out! I promise it will be a crowd pleaser!

Ingredients

  • FOR THE CAKE:
  • 3 sticks Margarine
  • 8 ounces, weight Cream Cheese
  • 3 cups Sugar
  • 6 whole Eggs
  • 1 Tablespoon Vanilla
  • 3 cups All-purpose Flour
  • _____
  • FOR THE SUGAR BATH:
  • 1 cup Sugar
  • ½ cups Fresh Lemon Juice
  • ½ cups Fresh Lime Juice
  • _____
  • FOR THE FROSTING:
  • 8 ounces, weight Cream Cheese
  • 1 stick Margarine
  • 4 cups Powdered Sugar
  • 1 teaspoon Fresh Lemon Juice
  • 1 teaspoon Fresh Lime Juice
  • 1 teaspoon Vanilla
  • ⅓ cups Fresh Lime Zest

Preparation

Preheat oven at 325 degrees.

Begin by preparing the cake. Beat 8 oz. (1 package) of cream cheese with 3 sticks of margarine until creamy. Add 3 cups sugar. Add eggs one at a time and mix until combined. Add 1 tablespoon vanilla, then 3 cups of flour and mix until combined. Bake in a greased and floured bundt pan for 75 minutes or until an inserted toothpick comes out clean.

While cake is baking, prepare the lemon/lime sugar bath. Bring 1 cup sugar, 1/2 cup lemon juice and 1/2 cup lime juice to a boil, then let simmer for 10 minutes. Set aside.

Now make the tart cream cheese frosting by beating the remaining cream cheese (8 oz.) with 1 stick margarine. Slowly add in 4 cups powdered sugar, mixing until creamy. Add the teaspoons of lemon, lime juice, and vanilla, then mix until incorporated. Stir in lime zest. Set aside.

Once cake is done, pour half of the lemon/lime sugar mix into the pan with the hot cake. Wait for 5 minutes, then flip the cake and paint the remaining lemon/lime sugar mix onto the top of cake. Once cool, drizzle tart cream cheese frosting all over cake. Serve and enjoy!

30 Comments

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happymomof4 on 4.17.2011

I have made this twice….it is my son’s favorite cake!!

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Kelsey Barnard on 6.30.2010

Homegirl- What a sweet comment. And it made me laugh so much. Thank you!
Terrilw-So glad you liked it and that you figured out what works for you. Thank you for commenting!
kellysahm-that is crazy! Congrats to her and thank you so much for the feedback!

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kellysahm on 6.30.2010

My oldest daughter made this cake for our county fair, she made the auction with it! It brought her $500! Thank you for this recipe!

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terrilw on 5.7.2010

Oh my goodness!!! The cake alone was wonderful but when you put the sugar bath and frosting on, it is heaven on a plate. Incredibly delicious!!! (I had to bake mine for 85 minutes and also used only 1/2 recipe of frosting which was plenty.)

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homegirl on 2.5.2010

I made this and it’s awesome-uh. I want to live in a world made of Baking in Boots Key Lime Cake.

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Dede on 3.11.2018

Absolutely fantastic. If you love key lime pie you will LOVE this cake. May it the first time for friends for her birthday. In the process of making 2nd one for my neighbor’s birthday. Definitely “tart & tangy” but oh so yummy!

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terrilw on 8.4.2010

Terrific! Next time though I would only use half of the sugar bath and half of the frosting.

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Sharon on 5.20.2010

I made this wonderful cake for a Christmas 2009 get together. It was well recieved and I was requested to bring it for Christmas 2010. I made the candied lime. It was a bit time consuming but added so much to the presentation. I could have easily halved the quanity of frosting and still had plenty. As it was, I used the remainder on sugar cookies. This cake was a yummy delight!

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homegirl on 5.18.2010

I made this and it’s awe-some-uh. I want to live in a world made of Baking in Boots Key Lime Cake.

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