This recipe uses lots of limes. You could say, in fact, that the limes are key. THANK YOU! I’M HERE ALL WEEK! TIP YOUR SERVER!
- The Cake!
- 1 lb. room-temperature butter
- 3 cups sugar
- 6 large eggs plus 2 yolks, room temperature
- 3 1⁄2 cups all-purpose flour
- 1⁄3 cup plus 2 tbsp. fresh Key lime juice
- 1⁄4 cup evaporated milk
- 1⁄4 cup grated key Lime zest
- 1 tsp. vanilla
Preheat oven to 325°. Cover inside of 10- inch tube pan with non-stick spray.
Using a stand-up mixer or electric hand-held, beat the butter well until light and fluffy, scraping down the sides of the bowl as needed.
Add sugar and again beat well for at least 5 minutes.
One at a time add the eggs and beat only until the yellow disappears.
Add lime zest to batter and mix to combine.
Stir juice, milk and vanilla together.
Now mixing by hand, gradually flour to the butter/egg mixture alternating with the key lime juice and milk mixture. Begin and end with flour. Mix just enough to incorporate all ingredients. Don’t overdo it unless you really like cake-flavored foam rubber.
Pour evenly into the tube pan; tap pan on the counter to loosen any air bubbles.
Bake for 90 minutes or until cake tester comes out with a few moist crumbs but not wet.
Cool on a cooling rack for 10–15 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool.
The cake is far better the following day or 2 days later.
- The icing!
- 8 oz. cream cheese, room temperature
- 3–4 tbsp. butter, room temperature
- 4 cups confectioner’s sugar
- 2 tbsp. freshly squeezed Key lime juice
- 2–3 tsp. grated key lime zest
- 1 tsp. vanilla extract
Using a hand mixer beat cream cheese and butter in a large bowl until well mixed.
Add confectioner’s sugar and beat well until completely smooth and fluffy.
Add key lime juice, zest and vanilla and mix until all ingredients are incorporated.
This makes lots of icing. You could fill the middle hole with the excess icing and spoon some extra on slices when you serve it. Or you can put it in a fancy bowl so your guests can add some extra themselves.
The best choice is mine: Keep it for yourself. Chef’s prerogative, baby.