This lemony-lime cake is mouthwatering with a delightful, creamy citrus frosting and a sprinkling of lime zest for the finishing touch.
My sons raved about its decadent tart-sweetness after I served a thin slice to them. They usually prefer anything chocolate, so I was pleasantly surprised when they asked for another helping. I enjoyed a few slices myself. So good!
Key Lime & Lemon Cake
1 boxed Lemon Supreme Cake Mix (I used Duncan Hines)
2 eggs
1/3 cup oil
1/2 cup sour cream
1/3 cup fresh lime juice or bottled key lime juice
1/3 cup water
Key lime frosting recipe below
Preheat oven to 350 degrees and grease two round cake pans. Line bottom in wax paper to fit if you like. With electric mixer, blend all ingredients scraping sides until incorporated. Pour into pans and bake for 25 minutes or until lightly brown and done. Allow to cool completely. Use butter knife and easily loosen cake from pan, sliding spatula underneath slowly to loosen. Put cake plate on top and turn upside down to remove each cake.
First cake will be upside down. Brush away extra crumbs and layer frosting liberally across top. Add second cake on top by easily flipping upward and move into place. Fold more frosting on top and allow to fall over the sides. Once cake is covered completely with frosting sprinkle lime zest over top. Refrigerate before serving.
Creamy Key Lime Frosting
1 cup softened butter
1 – 8 oz box Neufchâtel Cream Cheese or regular cream cheese
1-1/3 cup sugar
3 tbsp sour cream
1/2 tbsp fresh squeezed lime juice or bottled key lime juice
Grated lime zest
With electric mixer, whip all ingredients except for lime zest until creamy. Refrigerate to keep firm until ready to use.
Modern Hen home 