The Best Key Lime Cake Recipe (2024)

FAQs

What is key lime cake made of? ›

For the Key Lime Cake

In a large mixing bowl, mix the sugar, flour, salt, baking powder, baking soda, and gelatin, and mix well. In a medium sized bowl, mix the eggs, oil, orange juice, lime juice, lemon juice, and vanilla extract. Add the egg mixture to the dry mixture and mix until just incorporated.

The name (Pound Cake) comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. No leaveners were used other than the air whipped into the batter. In the days when many people could not read, this simple convention made it simple to remember recipes.

The Key lime has thinner rind and is smaller, seedier, more acidic and more aromatic than the Persian lime (Citrus × latifolia). It is valued for its characteristic flavor. The name comes from its association with the Florida Keys, where it is best known as the flavoring ingredient in Key lime pie.

Key limes are smaller and contain more seeds than Persian limes. And while Persian limes have thick, bright green skin, a Key lime's skin is thin and tends to be a little on the yellow side.

Nutritional Information & Ingredient Listing. Key Lime Pie: (4.2 oz (119g)) calories 410, calories from fat 250g, total fat 28g, saturated fat 16g, trans fat 0g, cholesterol 180mg, sodium 115mg, total carbohydrate 38g, dietary fiber 0g, sugars 30g, protein 4g, vitamin a 20%, vitamin c 2%, calcium 4%, iron 6%.

SNAPSHOT. Description: Key limes, also called Mexican limes, are small (1-2″), round, thin-skinned yellowish fruit with a brisk, unique flavor compared to other limes. The key lime usually has a more tart and bitter flavor than other limes. Compared to lemons, key limes have a higher sugar and citric acid content.

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.

Extra sugar or leavening causes a cake to fall; extra flour makes it dry.

What causes a pound cake to be gummy? ›

Those gluey pound cake streaks happen when your over-cream the butter and sugar. The cake rises in the oven and then it quickly collapses a bit while cooling which causes those gummy streaks. To prevent this, use a low speed with creaming and do so just until combined and fluffy, about 3 minutes.

Key lime pie ingredients are simple: sweetened condensed milk, lots of lime zest and juice (preferably from key limes), and just enough egg to give it a good set. Pour the filling into a pre-baked graham cracker crust, bake briefly until the pie is set, and let it chill. Top the pie with whipped cream and serve.

What does key lime pie taste like? Citrusy, sweet, and tart are the three words that come to mind when I think of key lime pie. Traditional key lime pie filling contains key lime juice, sweetened condensed milk, and egg yolks giving it a sweet and slightly bitter flavor.

How do you make Key Lime Fudge? Evaporated milk, sugar and salt are heated together in a saucepan and boiled for 8 minutes. Once that mixture has boiled for several minutes, it'll be piping hot. At that point, you'll pull the pan off the stove and stir in marshmallows, white chocolate, lime zest and lime juice.

The main difference between key lime pie and cheesecake is the type of filling used. Key lime pie is made with key lime juice and sweetened condensed milk, while the cheesecake is made with cream cheese, sugar, and eggs. This difference in ingredients gives the two desserts a distinct flavor and texture.