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Key Lime Sheet Cake is a citrus take on buttermilk sheet cake, with a light frosting with a hint of lime, this cake is great for summertime gatherings.
I am on a dessert kick lately. Not a great idea since it is summer swimsuit season. Oh well! Guess I will have to hit the gym. 🙂
During the summer I crave ALL the fresh citrus flavors. Key lime pie and lemon squares are always on my list to make. The tart, bright flavor just goes well with the warm weather. This key lime sheet cake is no exception. It is one of my favorite citrus desserts. A yummy combination of tart and sweet.
Sheet cakes are simple to make and I love that they feed a crowd. Made in a sheet pan, the cake itself is on the thin side but that allows for a nice cake to frosting ratio. Because after all, you can never have too much frosting.
This lime sheet cake is easy to make, you don’t even need a mixer. Start with a big bowl and whisk together sugar, flour, baking soda and salt. Next, I juice enough limes to get ¼ cup of juice. About 2 limes. Bring lime juice and water to a boil. Just stick it in the microwave until it bubbles.
Pour the boiling water and lime juice into the flour mixture and stir. Add the melted butter and stir until combined. Next mix in buttermilk, vanilla, lime zest and eggs. Pour the cake batter into a greased 11×17 rimmed baking sheet pan. Bake for 15 minutes and cool.
To make the lime frosting, stir together melted butter, powdered sugar, milk, vanilla and lime juice. Spread over the cake and then top with extra lime zest.
This is a great dessert for summer BBQ’s, family reunions, birthdays, you name it! A little scoop of vanilla ice cream on the side and you are set. Enjoy!
Please tell what size shert pan to use
I crave citrus a lot too! Sadly, no one else in my family likes it so I don’t have an excuse to make this cake. I suppose I could just eat the whole thing myself? 😉
How much is a serving???
Can I use regular milk instead of buttermilk? I hate it.
In the actual instructions for the cake it doesn’t mention the lime zest but it’s listed as an ingredient for the cake mix.
Could I bake this in a 9×13 pan? If so, for how long? Thank you.