Florida is famous for its key lime pie. It’s the most popular sweet treat, which has also had its own festival for 8 years already.
The taste is so good that the original recipe was kept a secret for a long time. Now, there are a lot of versions of the recipe.
For the light key lime cake, these are the ingredients:
- Half a cup of butter
- 4 large eggs
- 2 teaspoons of key lime zest
- ¾ of a cup of Stevia
- Three and a half cups of almond flour
- A quarter of a cup of coconut flour
- A tablespoon of baking powder
- Half a teaspoon of salt
- Half a cup of unsweetened almond milk
- A third of a cup of key lime juice
In a big bowl, add the dry ingredients. Keep whipping the butter and sugar, until it gets creamy. Mix the eggs, too. Half of the dry mixture should be mixed with the wet one. Add the lime juice, lime zest and milk, and mix the rest of the dry ingredients.
Use 9*5 pan, and grease it first. Leave it for 45 minutes. Then cover the cake batter with foil, and bake for an hour at 325 F.
When the crust gets firm, take the cake out of the oven, and let it cool for 15 min.
Ingredients for the glaze:
- 3 teaspoons of key lime juice
- 3 tablespoons of stevia
Mix the ingredients well, and make sure the glaze you get is quite runny. Pour your lime juice glaze over the cake when it’s cool.
For the sugary pound cake, you need:
- A teaspoon of vanilla
- A pound room temperature stick butter
- Half a cup of fresh key lime juice
- 4 cups of all-purpose flour
- A quarter of a cup of evaporated milk
- 6 large room temperature eggs
- 3 cups of brown sugar
- 4 teaspoons of minced key lime zest
The butter should be whisked until it gets creamy. Add the sugar and mix for 5 minutes. Add one egg at a time, until the yolks are well mixed.
In another bowl, mix the lime zest, vanilla, milk and juice. Start adding the flour.
In a greased 10-inch pan, pour the mixture. Bake this for an hour and 45 minutes on 300F. Make sure you test it carefully using a small, long, wooden skewer.
When done, leave it to cool for 25 minutes.
Key lime cream cheese icing
- 3 teaspoons of key lime zest
- A teaspoon of vanilla extract
- 8 oz. room temperature cream cheese
- 4 tablespoons of room temperature butter
- A quarter of a cup of fresh key lime juice
- 4 cups of confectioner’s sugar
In a bowl, mix the cream cheese to the butter. Add the sugar, vanilla, juice and zest. Pour the mixture you get on the cake.
You’ll surely love this cake filled with bright citrus flavor. The cake is the perfect equilibrium of sweet and tart.
The difference between limes and key limes is key limes are cuter, smaller and not so acidic. Some tips are: go gentle with the mixer, use natural lime extract and serve the next day.