Key Lime Sheet Cake

Key Lime Sheet Cake is the perfect balance of sweet and tart, packed with citrusy goodness in every bite. If you’re craving a little sunshine in dessert form, this is the cake for you!

Recently I found an amazing deal on a big bag of limes at the grocery store. At first, I put them to good use in my favorite savory dishes. Zesty pico de gallo, Brazilian , and fresh guacamole. But even after all that, I still had so many left over! What to do? I usually consider lime desserts a summertime thing. But I’ve decided that they’re just as refreshing off-season. Plus, there’s something about making a bright, citrusy cake that feels like manifesting warm weather. I know that’s something we’re all craving right now!

Among my long list of bookmarked recipes, I found the perfect citrusy inspiration – , featured in Southern Living magazine. It’s a recipe that hails from in Alabama. The drugstore, which dates back to the 1890s, later became a souvenir and ice cream shop on the Auburn campus and still sells the famous sheet cake. With my bounty of limes, I decided to turn it into a Key Lime Sheet Cake. I’m sure the lemonade version is wonderful. But let me tell you, everyone who tastes this lime version loves it. I’m not sure it’s better than the original, but it has to be equally as tasty!

Dry Ingredients and Wet Ingredients

Start by whisking together flour, baking soda, and salt in a large mixing bowl. Easy peasy. Set the dry mixture aside while you prepare the wet ingredients.

The wet ingredients are just two: buttermilk and fresh lime juice. If you have , then that will work, too. In a large measuring cup with a spout, combine the buttermilk and lime juice. Stir the mixture well and set it aside. The acidity in the buttermilk and lime juice will help create a tender crumb in the cake.

Creamed Ingredients

In the bowl of an electric mixer, beat the butter and granulated sugar together until the mixture is light and fluffy, about three minutes. Add 3 tablespoons of lime zest (If you need a good zester, I like !) and vanilla extract, mixing until well incorporated. Add the eggs in one at a time, beating thoroughly after each addition. This step ensures a smooth, even texture in the batter.

With the mixer on low speed, alternate adding the dry ingredients and the buttermilk mixture to the creamed butter mixture, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Bake in a 13×18-inch Pan

Let’s talk about the pan for a sec – it’s a big one! I used , and it perfectly held all the batter and baked evenly. However, if you don’t have that exact size, then similar sized pans will work. If you’re an avid cake baker, you may already have , which has deeper edges, and will also work. I haven’t tested it myself, but in theory, you could halve this recipe and bake it in a 13x9x1-inch pan. Since the batter will be about the same thickness, the baking time should be similar, but I’d start checking for doneness a little earlier, around the 18-minute mark.

Food Advertisements by

Preheat your oven to 350°F and grease and flour the sheet pan. Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 18-24 minutes, or until a toothpick inserted in the center comes out clean. While the cake bakes, prepare the lime syrup.

Poke Holes and Drench with Lime Syrup

Prepare the lime syrup by combining granulated sugar and fresh lime juice in a microwave-safe bowl. Microwave for about a minute, stirring until the sugar dissolves completely. Using a fork, poke holes all over the surface of the cake, then brush the syrup evenly across the top. This step infuses every bite with bright lime flavor and keeps the cake moist. Allow the cake to cool completely before frosting.

Frost and Decorate

For the cream cheese frosting, beat the cream cheese and butter together in an electric mixer until smooth and fluffy. Add the lime zest and a little sea salt, mixing to combine. Gradually add the powdered sugar, a little at a time, beating well after each addition. Continue to beat until the frosting is light and creamy.

Spread the frosting evenly over the cooled cake, using an offset spatula to create swirls. Finish with a sprinkle of lime zest and garnish with thin lime wheels. The sliced strawberries are optional, but so nice for a beautiful, fresh presentation.

This Key Lime Sheet Cake bakes up thin and even in a shallow pan, but don’t let its modest height fool you – it’s incredibly moist. Thanks to the lime syrup, which soaks into every bite, the cake stays soft, tender, and full of zesty flavor without feeling heavy. And then there’s the cream cheese frosting with just the right amount of creaminess to complement the tartness of the cake.

This recipe feeds a crowd of people – so consider making it for your next picnic, potluck or family gathering. Personally, I’m eyeing it for this year’s Easter dessert.

Related recipe:

Source: http://feeds.feedburner.com/SprinkleBakes