Lime Cake Recipe from Scratch That’s Moist and Fluffy

Benefits and Advantages of Lime Cake

This lime cake recipe is known for its simple preparation, making it ideal for bakers at any skill level. It uses common kitchen ingredients while delivering a moist, tender crumb with a lively lime flavor that brightens the palate. Fresh lime juice and zest enrich the cake with natural vitamin C and antioxidants, providing a healthful element beyond just sweetness. This citrus infusion enhances flavor naturally without overwhelming sugar.

The recipe’s adaptability is another key benefit. It can be tailored for gluten-free diets by swapping flours or adapted to vegan diets using plant-based substitutes, making it inclusive for different dietary preferences. With its light yet rich cream cheese and butter base, this lime cake balances texture and flavor perfectly, offering a refreshing alternative to heavier desserts. Its versatility and approachable recipe make it a favored choice for spring or summer gatherings, combining deliciousness with nutritional advantages.

Essential Ingredients for Lime Cake

8 oz (226 g) cream cheese, softened
1 ½ sticks (170 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs, room temperature
3 cups (375 g) cake flour (or substitute all-purpose flour and cornstarch: remove 2 tbsp flour per cup and replace with 2 tbsp cornstarch)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (240 ml) buttermilk
¼ cup (60 ml) fresh or bottled lime juice
¼ cup (60 ml) vegetable oil (canola oil preferred)
Zest of two limes

Ingredients for Lime Curd Filling

&frac38; cup (150 g) sugar
¼ cup (30 g) cornstarch
&frac38; cup (180 ml) water
2 egg yolks, slightly beaten
2 tablespoons (28 g) unsalted butter
Zest of one lime (optional)
¼ cup (60 ml) lime juice

Ingredients for Lime Cream Cheese Frosting

16 oz (450 g) cream cheese, softened
3 sticks (340 g) unsalted butter, softened
½ teaspoon salt
6 ½ to 7 cups (780-840 g) powdered sugar
2 tablespoons (30 ml) lime juice

Dietary Substitutions to Customize Your Lime Cake

This lime cake recipe offers flexibility for various dietary needs through these substitutions:

Gluten-Free: Replace cake flour with a gluten-free flour blend; sift well and adjust baking time slightly to maintain texture.
Vegan: Use flax eggs or commercial egg replacers to substitute eggs, and plant-based butter or coconut oil instead of traditional butter and cream cheese alternatives for a rich texture.
Lower Fat: Replace some or all of the butter with unsweetened applesauce to reduce fat while preserving moistness.
Sweeteners: Swap granulated sugar for erythritol or stevia to lower caloric content and adjust sweetness accordingly.
Dairy-Free: Use almond milk or oat milk in place of buttermilk and vegan cream cheese substitutes to keep it lactose-free.

These modifications keep the cake’s vibrant lime flavor and moist crumb intact, catering to diverse dietary preferences and ensuring inclusivity.

How to Prepare the Perfect Lime Cake: Step-by-Step Guide

Preheat Oven and Prepare Pans: Set oven to 325°F (163°C). Grease and flour three 8-inch round cake pans; line the bottoms with parchment paper circles for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt to evenly combine.
Combine Wet Ingredients: In another bowl, mix buttermilk, vegetable oil, fresh lime juice, and lime zest.
Cream Butter and Cream Cheese: Beat softened butter and cream cheese together until smooth and creamy.
Add Sugar and Eggs: Gradually add sugar to the creamed mixture, mixing well. Add eggs one at a time, beating after each to maintain a fluffy texture.
Alternate Dry and Wet Ingredients: On low speed, alternate adding the dry flour mixture and wet buttermilk mixture to the creamed butter mixture, starting and ending with the flour mixture. Mix until just combined to avoid overmixing.
Divide Batter and Bake: Evenly divide the batter among the prepared pans. Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool Cakes: Allow cakes to cool in pans on wire racks for 5-10 minutes before removing them to cool completely.

Optionally, while cakes bake, prepare a lime soak by gently heating sugar and lime juice until sugar dissolves. After baking, poke holes evenly in the cakes and apply soak slowly to boost moistness and citrus flavor.

Finish by layering the cake with lime curd filling, frosting with lime cream cheese frosting, crumb coating, chilling briefly, then applying a final textured frosting layer. Garnish with lime zest for a vibrant finish.

For more baking inspiration and tips on working with cake flour, see Tips for Baking with Cake Flour, or explore how cream cheese benefits baking here. Learn to make fresh lime curd at home with this easy guide.

Advanced Tips and Variations

To make your lime cake truly special, begin by using room temperature eggs, butter, and cream cheese to achieve a smooth, well-incorporated batter. Adding additional zest from lemon or orange along with lime zest can create a multi-dimensional citrus flavor that is bright and refreshing. For moisture and a slightly denser crumb, consider substituting a small portion of the butter with sour cream or coconut yogurt, which enriches the texture without overpowering the lime’s freshness. Incorporate finely ground almond flour or coconut flour to add texture and flavor for gluten-free variations.

Experiment with a lime syrup soak, gently poured over the warm cake layers to boost moistness and intensify lime flavor. For an elegant presentation, garnish the finished cake with candied lime slices or toasted coconut flakes, which complement the lime and cream cheese frosting beautifully. For a dairy-free and vegan version, swap butter with vegan alternatives and use plant-based milk with flax or chia eggs as binders.

If you prefer more texture, sprinkle poppy seeds or chopped pistachios into the batter or atop the frosting. Additionally, creating mini cupcakes using this batter is an easy and festive way to serve lime cake in bite-sized portions. These variations allow you to customize the lime cake to fit a range of diets and preferences while keeping the core citrusy and creamy character intact.

How to Store Lime Cake: Best Practices

Proper storage of your lime cake ensures it stays moist and flavorful. For short-term storage, place the cake in an airtight container and keep it at room temperature for up to 2 days, avoiding direct sunlight or heat sources.

For longer freshness, refrigerate the cake wrapped tightly or in a sealed container for up to 5 days. Before serving, allow the cake to warm to room temperature for 2-3 hours to bring back softness and enhance the citrus aroma and flavor.

Long-term storage is best achieved by freezing the cake. Wrap it multiple times in plastic wrap and then aluminum foil to prevent freezer burn. Lime cake can be frozen for up to 3 months. Thaw in the refrigerator overnight or for a few hours at room temperature, then briefly warm slices in the microwave (about 15 seconds) or oven (350°F for 5-7 minutes) to restore its tender texture.

Storing lime cake properly helps preserve the delicate balance of creamy frosting, lime curd, and moist cake layers, so every slice remains delicious and satisfying.

Nutritional Value of Lime Cake

Nutrient	Approximate Amount per Slice
Calories	300-350 kcal
Total Fat	18-22 g
Saturated Fat	10-13 g
Cholesterol	65-85 mg
Sodium	180-220 mg
Carbohydrates	28-35 g
Dietary Fiber	1-2 g
Sugars	22-25 g
Protein	4-6 g
Vitamin C	10-15% DV

This lime cake offers moderate calories with balanced macronutrients mostly from butter, cream cheese, and sugary ingredients. The fresh lime zest and juice provide vitamin C and antioxidants, adding nutritional value. Choosing lower-fat substitutes or sugar alternatives can modify these values to suit health goals without compromising flavor.

FAQs: Frequently Asked Questions About Lime Cake

Can I use bottled lime juice instead of fresh lime juice in lime cake?

It’s best to use fresh lime juice and zest for lime cake because they provide a brighter, more natural lime flavor. Bottled lime juice often tastes processed and lacks the essential oils found in fresh zest, which contribute significantly to the cake’s aroma and taste. For the best results, plan to juice the limes yourself and zest before juicing.

What type of flour should I use to get a tender lime cake?

Cake flour is recommended for lime cake as it produces a finer, softer crumb compared to all-purpose flour. If you don’t have cake flour, you can make a substitute by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch per cup, then sifting together. This helps reduce gluten formation and keeps the cake tender.

How should I store lime cake with lime curd or frosting?

Because lime curd and frosting contain dairy and eggs, it’s important to store the lime cake in the refrigerator to prevent spoilage. Keep the cake tightly covered or in an airtight container to avoid drying out. Before serving, remove it 2-3 hours ahead to allow the cake and frosting to soften to room temperature for the best texture and flavor.

Can I make a dairy-free or gluten-free version of lime cake?

Yes, to make a dairy-free lime cake, substitute butter with vegan butter and use dairy-free yogurt instead of sour cream. For gluten-free options, you can try a gluten-free vanilla cake recipe and add fresh lime juice and zest for flavor. Keep in mind texture may vary slightly, so some experimentation may be needed for best results.

What’s the best way to add lime flavor to a boxed cake mix?

To boost lime flavor in a boxed vanilla or white cake mix, add 1/4 cup fresh lime juice in place of part of the liquid and stir in lime zest or a couple teaspoons of lime extract. This gives a fresh, tangy taste similar to homemade. Avoid bottled lime juice alone, as it can lack brightness, and balance the added liquid by reducing other liquids slightly.

Lime Cake Recipe: Moist, Fluffy, and Easy to Make from Scratch

Author: Valentina Lewis
Total Time: 3 hours
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

🍈 Indulge in the velvety texture and bright citrus flavor of this homemade Lime Cake, perfect for any spring or summer celebration.
🧁 With a delicate balance of creamy frosting and zesty lime curd, it’s a delightful indulgence for your sweet tooth.

Instructions

1. Preheat oven to 325°F (163°C). Grease and flour three 8-inch round cake pans, lining with parchment paper.
2. Whisk together cake flour, baking powder, baking soda, and salt in a bowl.
3. In another bowl, mix buttermilk, vegetable oil, lime juice, and lime zest.
4. Beat together butter and cream cheese until smooth. Gradually add sugar, beating well. Add eggs one at a time.
5. Alternate adding dry flour mixture and wet buttermilk mixture to the batter, starting and ending with flour mix.
6. Divide batter among pans. Bake 28-30 minutes, or until a toothpick comes out clean. Cool on wire racks.
7. For lime curd: Combine sugar, cornstarch, water, yolks, lime juice, zest, and butter in a saucepan. Cook over medium heat until thickened. Chill.
8. For frosting: Beat butter until smooth. Add cream cheese, lime juice, and salt. Gradually add powdered sugar.
9. Assemble: Layer one cake with frosting, pipe a dam, add lime curd, then another cake layer. Finish with frosting.
10. Optional lime soak: Heat sugar and lime juice to dissolve. Pour over cake layers after baking for added flavor.

Notes

🥄 Tip: Use softened cream cheese and butter for smoother frosting texture.
🍰 Tip: Ensure cake layers are completely cool before assembling to prevent melting.
🧊 Tip: Chill frosting if it becomes too soft before usage.

Prep Time: 30 minutes
Cooling time: 1 hour
Cook Time: 30 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 40g
Sodium: 350mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 5g
Cholesterol: 110mg

Keywords: Lime Cake, Moist and Fluffy, Homemade Cake, Easy Lime Dessert