I love all sorts of cakes all year round, but when summer arrives, I’m in the mood for something a little fruity! Bring me strawberry cake, lemon cake, coconut cake, Piña Colada, and I have a new one now–mmmm…..Lime Cake from Scratch!!
Today I’m going to share the most DELICIOUS homemade Lime Cake recipe. It is moist, flavorful, and has a freshness that feels like summertime!
Mom (aka our BeBe) is the mastermind behind many of our wonderful scratch recipes. Lucky for me, we work together every day and I get to taste test.
In the past week, we have tried at least six versions of lime cake, along with various combinations of frostings and fillings.
One thing that we discovered in our experimenting is that it is difficult to achieve a strong lime flavored cake from lime juice and zest alone.
We found the same for our favorite lemon cake recipe but we had lemon extract to bump up the flavor.
However, lime extracts are much more difficult to find, especially locally. We wondered if adding a bit of lime jello would be the answer– but it wasn’t…. the flavor was too artificial.
In the end, brushing our lime cake layers with lime syrup and lime curd was the key to giving us a delicious lime cake!
**This recipe would taste great with buttercream also, but we decided to use cream cheese frosting which was divine ;0) You can find the recipe here!: Cream Cheese Frosting
** This recipe calls for the Reverse Creaming Method of Mixing. This refers to the order that the ingredients are mixed, and the result is a cake that is slightly denser with a velvety texture. If you have never made a cake with the Reverse Creaming Method, you may want to watch our free video tutorial: Reverse Creaming Method of Mixing-Video Tutorial.
We frosted our cake with a delicious Cream Cheese Frosting. Find the recipe here!: Cream Cheese Frosting
Don’t forget to save this AMAZING Lime Layer Cake Here!
Lime Cake from Scratch
Delicious Lime Layer Cake from Scratch with Lime Curd Filling
Ingredients
FOR THE CAKE
- 2 1/2 cups (285g) cake flour
- 1 1/2 cups (300g) granulated sugar
- 1/2 teaspoon (3g) salt
- 2 1/2 teaspoons (12g) baking powder
- 1 1/2 sticks (12T) (169g) unsalted butter, softened slightly, still cold to the touch (do not soften in the microwave) you can cut into 1/2 inch slices onto waxed paper to soften more quickly.
- If it becomes too soft, just refrigerate for a few minutes.
- 4 large eggs, room temperature
- 1 cup (242g) milk
- 2 Tablespoons (18g) vegetable oil
- 1/4 cup (59g) lime juice (We used Nellie & Joe's bottled Key Lime Juice.)
- zest of 2 limes - best done with a microplane, just the green of the lime
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FOR THE LIME SIMPLE SYRUP:
- 1 cup sugar
- 1 cup water
- 2 Tablespoons lime juice
FOR THE LIME CURD:
- 3/4 cup (150g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1 cup (236g) water
- 2 egg yolks, slightly beaten
- 2 Tablespoons (28g) unsalted butter
- 1 Tablespoon grated lime zest
- 4 Tablespoons (55g) lime juice
Instructions
FOR THE CAKE:
- Preheat the oven to 350 degrees. Grease and flour two 8 x 2 inch round pans. I split the layers for four layers to assemble the cake, your could also bake in three 8 x 2 pans. This will give you more lime curd per slice. I used the reverse creaming method for this recipe.
- In the bowl of your mixer combine the cake flour, sugar, salt, baking powder, and lime zest.
- In a separate bowl combine eggs, milk, vegetable oil, and lime juice. Blend with a fork.
- Whisk the dry ingredients for 30 seconds to combine. Begin with your mixer on low speed, gradually increasing to medium speed as you add the slices of butter a few pieces at a time. Beat until the dry ingredients are crumbly and moistened by the butter. The look & texture will be similar to coarse sand. Scrape the bottom and sides of the bowl to make sure there is no dry flour.
- Slowly add approximately 1/2 of the egg mixture to the dry ingredients and beat at medium speed for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the bowl and add the remaining egg mixture in 2 additions, beating for 20 seconds after each addition.
- Bake at 350 degrees for 30 to 35 minutes (25 to 30 minutes if you bake in 3 pans) or until a toothpick inserted in the center comes out clean. Let cakes cool 10 minutes then turn out. Makes 6 1/2 cups of batter, works well for cupcakes.
FOR THE LIME SIMPLE SYRUP:
- In a saucepan over medium heat bring the water and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves and the mixture is clear.
- Remove from heat and stir in the lime juice. Cool. If you want the mixture to be a thicker consistency, cook longer over low heat.
- Brush a small amount of the syrup onto your cake layers before you begin assembling your cake. Apply sparingly so that the cake does not become soggy. We apply while the cakes are still warm but you could also do this at room temp just before assembling. We prefer to use a pastry brush. With lime juice added to the mixture it will last 3 to 4 days in the refrigerator.
FOR THE LIME CURD:
- Combine sugar and cornstarch in a saucepan, pour in water. Over medium heat, stir the mixture constantly until it thickens and comes to a boil. Boil for 1 minute, remove the pan from the heat.
- Spoon about 1/2 cup of the hot mixture into a small bowl containing the egg yolks and stir quickly until combined.
- Pour the egg mixture back into the saucepan. Return pan to medium heat and cook, stirring constantly, approximately 1 min. The mixture will thicken slightly.
- Remove from heat and stir in the butter, lime juice and lime zest. Cool before using.
TO ASSEMBLE THE CAKE:
After lightly brushing our layers with lime syrup, we filled with the lime curd, and then crumb coated and frosted the cake with our Cream Cheese Frosting recipe (linked above the recipe).
Wow, this is absolutely Wonderful!! I can’t stop eating. it! So moist! Refrigerate it a couple hours before serving to let the frosting harden and the flavors to settle in the cake.AAA+++
YAY!! I am so happy you like it. Thanks for posting!
Hey, I’m having trouble with the measurement for the butter is it 1 1\2 cups or sticks also the grams are not adding up to the cup measurement… Please help….
Hi Kathy, yes the recipe above calls for 1 1/2 sticks of butter which is the equivalent of 12 Tablespoons. I’m not sure why the gram weight isn’t working out for you, unless maybe your scale isn’t zeroed out…should be right around 170g.
I tired this recipe twice.the first time it came out dense and barely rose.I tried it again and when it came out the oven it immediately sank dense.both times very pale in colour.
Hi Kelly, It sounds as though you had a problem using the reverse creaming method. If you ever decide to try the recipe again you might want to use the conventional mixing method, which is: In a separate bowl, add the flour, salt, baking powder and lime zest. Whisk and set aside. In another bowl, combine the milk, vegetable oil, and lime juice. Set aside. In the bowl of your mixer, cream the butter until softened, gradually add the sugar and mix 3 to 5 minutes until it is light and fluffy. Add the eggs one at a time, mixing each egg until the yellow of the yolk is blended in. Alternately add the flour and milk mixture. Beginning and ending with the flour mixture (3 additions of flour mixture and 2 of milk mixture. Mix until just blended, do to over mix or mix above medium speed. Pour in pans. Hope all goes well.
my layers were very dense and small. I tried the reverse creaming even timed the beating time. Flavor was good. Not sure if it is supposed to be so dense. used 3 8″ pans cake was small?
Can u use green food coloring in the batter? If so how much ?
Hi Judy, You can tint the cake layers green. Add a small amount at a time until you get the tint of green you are happy with. If you wait until the end of mixing before adding color, be careful not to over mix the cake batter.
How many egg yolks do you use for the curd? I’ve read the recipe and ingredients several times and can’t find that anywhere.
Hi Hannah, if you look under “Ingredients”, you’ll see “Lime Curd” where we have 2 egg yolks, slightly beaten. Hope you enjoy the recipe!
Bebe, hi
Thank you for the recipe, it is delicious!
I made this for Mother’s Day, but with reverse creaming method it came out very dense, I thought that maybe I put to much syrup. But reading the comments I saw that I am not the only one, I just finish baking it again with your recommendation of traditional creaming method and came out great!! I have some left over curd and a coconut buttercream (from another baking project) so I will be trying it again.
My question would be, what could I have done wrong with the reverse method? To be honest I rarely use this method, so I am not very knowledgeable of it kinks.
I loved this cake! My family wasn’t too excited about the curd but I did only 2 layers so there was a lot of curd between them. But the quality of the cake itself was what I would imagine mousse would be like if it were baked: tender and soft, not dense. The buttercream frosting was a huge amount and seemed too loose. I had no problem with the reverse creaming method. I will make this cake again!
Hi Sue, Thank you so much for posting your thoughts on the recipe. Did you use full fat cream cheese for the frosting? It will be too soft if you use reduced fat. It can also become too soft if it is mixed for too long. Refrigerating it for a short while will firm it to a good spreading consistency .
Do you use key limes or regular limes for the juice and zest in this recipe?
Hi Darla, We used Nellie and Joe’s bottled Key Lime Juice and for the lime zest we did not use key limes, just regular limes. It would be fine to use key lime zest, we did not have any available to us at the time we were making the cake. I hope you will enjoy the recipe.