Today is my husband’s birthday! One of JT’s favorite desserts is Key Lime Pie so I always make one for his birthday. This year, however, I decided to change things up a bit and make a cake instead. When we enjoyed the birthday cake over the weekend with family and friends, I was happy to see that this Key Lime Cake was a hit!
This is what my mom calls a “doctored up” cake. You take a box of cake mix, add the essential ingredients (eggs, oil, water), and stir in a few extras (sour cream, yogurt, extracts) to bump your cake to next level. After an appointment with The Cake Doctor, your cake will be worthy of a blue ribbon.
For hubby’s birthday cake, I used my cake doctoring skills and created this amazing Key Lime Cake. It’s a moist, tangy, and sweet delight. It gets its amazing flavor from lime zest added to the batter and the addition of an easy homemade lime curd. Hubby and I agreed that this was one of the best cakes I have ever made. We find that it tastes best when served cold.
If you need a different type of dessert to bring a spring gathering or a summer barbecue, this is it. Key Lime Cake looks pretty and tastes phenomenal!
Key Lime Cake
1 box of yellow cake mix
1 cup water
1 tablespoon key lime juice (I use Nelly and Joe’s.)
¼ cup canola oil
1 cup sour cream
zest of 2 limes
Key Lime Curd:
1 cup sugar
¼ cup butter
¾ cup key lime juice (I use Nellie and Joe’s.)
1 tablespoon lime zest
1 teaspoon flour
½ cup sweetened condensed milk
sliced strawberries, for garnish
Preheat oven to 350 degrees. Combine all the ingredients and mix well. Pour into a 13×9 pan and bake for 25-35 minutes, until a toothpick inserted comes out clean.
While the cake bakes, prepare the Lime Curd.
Place sugar, butter lime juice, lime zest and flour in a small sauce pan and heat over medium heat until butter melts. In a separate bowl, whisk the eggs lightly. Slowly pour 3 tablespoons of hot lime mixture into eggs to temper them. Whisk the eggs as you pour. Pour the tempered eggs into lime mixture on the stove. Cook until mixture becomes thick and creamy and coats the back of a spoon. Remove the mixture from heat and whisk in the sweetened condensed milk. Pour the curd through a strainer to remove any lumps.
Remove the cake from the oven, poke holes in the top with a end of a wooden spoon. Pour the lime curd evenly over the cake. Spread it evenly with a spatula. Top with sliced strawberries and refrigerate until ready to serve.
© 2014, Andrea Thorpe. All rights reserved.