I spotted this Trisha Yearwood cake recipe on Little Texas Love Nest and shared it a few years back, but my photography was so awful that I decided to take some new shots.
**I will note ahead of time that I used bottled lime juice and bottled lemon juice, which does change the taste, but is still extremely addicting and completely delicious! Having two kiddos running around and a fussy pants baby who wanted his bottle made it virtually impossible to hand squeeze lemons and limes. Trust me, it's okay to use the bottled stuff!
**I will note ahead of time that I used bottled lime juice and bottled lemon juice, which does change the taste, but is still extremely addicting and completely delicious! Having two kiddos running around and a fussy pants baby who wanted his bottle made it virtually impossible to hand squeeze lemons and limes. Trust me, it's okay to use the bottled stuff!
Key Lime Cake with Cream Cheese Frosting
Cake Ingredients:
1 (3 oz) pkg. lime flavored gelatin (I used Jello brand)
1 1/3 c. granulated sugar
2 c. sifted, all-purpose flour
1/2 t. salt
1 t. baking powder
1 t. baking soda
5 large eggs, slightly beaten
1 1/2 c. vegetable oil
3/4 c. orange juice
1 T. lemon juice
1/2 t. vanilla extract
Instructions:
Preheat oven to 350 degrees F. Grease and flour three 9 inch round baking pans. In a large mixing bowl, mix gelatin, sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add eggs, oil, orange juice, lemon juice, and vanilla extract.
Divide batter evenly among the three pans and bake for 35 to 40 minutes. (Test by inserting a toothpick in the center of each cake layer)
Cool layers in the pans for 5 minutes and then lay out on baking racks.
Pierce layers with a fork and spread glaze over top. Cool completely and ice.
Glaze Ingredients:
1/2 c. Key Lime juice (I just used lime juice in a bottle from the store)
1/2 cup confectioners sugar
(Mix together before pouring over cake layers)
Cream Cheese Icing:
1/2 c. butter
1 (8 oz.) package cream cheese. Both at room temperature.
Cream the butter and cream cheese.
Beat in 1 box confectioners sugar until smooth and easy to spread.
Notes: Do not skip the glaze! This part is important to getting the cake infused with that awesome tangy taste. It also makes for a more moist (I hate that word) cake. Also, I doubled the icing recipe. I wanted enough to make a sizable crumb layer. And, yeah, I really like icing.
This makes such a yummy treat for get-togethers. And it's so tall that it doesn't fit in my glass cake stand; I have to keep it in the good old Tupperware cake carrier. It's really a crowd pleaser! Even my kids, who were grossed out by the idea of a green cake, raved about it.
Do you have a favorite spring dessert recipe?
If you enjoyed this post or found it helpful, I hope you'll click your "Pin It" button to add this post to Pinterest, or a +1 for Google+. And I always appreciate kind comments.1 (3 oz) pkg. lime flavored gelatin (I used Jello brand)
1 1/3 c. granulated sugar
2 c. sifted, all-purpose flour
1/2 t. salt
1 t. baking powder
1 t. baking soda
5 large eggs, slightly beaten
1 1/2 c. vegetable oil
3/4 c. orange juice
1 T. lemon juice
1/2 t. vanilla extract
Instructions:
Preheat oven to 350 degrees F. Grease and flour three 9 inch round baking pans. In a large mixing bowl, mix gelatin, sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add eggs, oil, orange juice, lemon juice, and vanilla extract.
Divide batter evenly among the three pans and bake for 35 to 40 minutes. (Test by inserting a toothpick in the center of each cake layer)
Cool layers in the pans for 5 minutes and then lay out on baking racks.
Pierce layers with a fork and spread glaze over top. Cool completely and ice.
Glaze Ingredients:
1/2 c. Key Lime juice (I just used lime juice in a bottle from the store)
1/2 cup confectioners sugar
(Mix together before pouring over cake layers)
Cream Cheese Icing:
1/2 c. butter
1 (8 oz.) package cream cheese. Both at room temperature.
Cream the butter and cream cheese.
Beat in 1 box confectioners sugar until smooth and easy to spread.
Notes: Do not skip the glaze! This part is important to getting the cake infused with that awesome tangy taste. It also makes for a more moist (I hate that word) cake. Also, I doubled the icing recipe. I wanted enough to make a sizable crumb layer. And, yeah, I really like icing.
This makes such a yummy treat for get-togethers. And it's so tall that it doesn't fit in my glass cake stand; I have to keep it in the good old Tupperware cake carrier. It's really a crowd pleaser! Even my kids, who were grossed out by the idea of a green cake, raved about it.
Do you have a favorite spring dessert recipe?
