Key Lime Cake Recipe

Spice up a summer soiree with a new twist on a classic dessert.
Original_Camille-Styles-Flower-School-Party-Key-Lime-Cake-Beauty2_h

Original_Camille-Styles-Flower-School-Party-Key-Lime-Cake-Beauty2_h

By: Susan Mason

Yield: 16 servings

Ingredients

For the Cake:

1 (3-ounce) package lime-flavored gelatin
1 1/3 cups granulated sugar
2 cups all-purpose flour, sifted
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
5 large eggs, slightly beaten
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/2 cup lime juice
1/2 cup confectioners' sugar

For the Icing:

1 (8-ounce) package cream cheese, at room temperature
1 (1-pound) box confectioners' sugar
1 stick butter, at room temperature
1 teaspoon vanilla

For the Sugared Raspberries:

1 batch raspberries
1 cup granulated sugar
1 tablespoon water
1 egg white

Directions

For the Cake:

1. Preheat oven to 350 degrees F. Grease and flour three 9-inch round cake pans.

2. In a large mixing bowl, combine gelatin, sugar, flour, salt, baking powder and baking soda. Mix well.

3. Add eggs, oil, orange juice, lemon juice and vanilla to complete batter.

4. Divide batter evenly among the three pans and bake 35 to 40 minutes.

For the Icing:

1. Cream butter and cream cheese until well incorporated.

2. Beat in confectioners' sugar until mixture is smooth and easy to spread.

3. Spread icing between the layers and on the top and sides of the cake.

For the Sugared Raspberries:

1. Beat 1 egg white with 1 tablespoon of water.

2. Dip berries in egg wash and roll in granulated sugar. Shake off excess sugar.

3. Lay on parchment paper to dry.

4. Garnish cake with sugared raspberries and lime zest.

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