Key Lime Cake

(We used  PERSIAN LIME EVOO & KEY LIME WHITE BALSAMIC)

 

CAKE

~ 1 3-oz package lime-flavored gelatin

~1⅓ cups granulated sugar

~2 cups sifted all-purpose flour

~½ tsp salt

~1 tsp baking powder

~1 tsp baking soda

~5 large eggs, slightly beaten

~1 Cup Persian lime olive oil

~1/2 Cup Vegetable oil

~¾ cup orange juice

~1 Tbsp lemon juice

~½ tsp vanilla extract

 

GLAZE (this makes cake extra moist)

~½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)

~½ cup confectioners’ sugar

 

1. Preheat the oven to 350°F. Grease and flour pan.

 

2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Bake for 40-45 minutes. Test for doneness by lightly inserting a toothpick or fork.

 

3. While the cake is still hot, mix the lime juice and confectioners’ sugar and pour it over the cake. Pierce the cake with a fork to allow the glaze to soak in. Allow the cake to cool completely as you prepare the icing.

 

CREAM CHEESE ICING

~2 TBS Key Lime White Balsamic

~½ cup (1 stick) butter, room temperature

~1 (8-oz) package cream cheese, room temperature

~1 (1-lb) box confectioners’ sugar

 

1. Cream the butter and cream cheese. Beat in the confectioners’ sugar & balsamic until the mixture is smooth and easy to spread. Spread the icing on cake. Key lime zest on top optional.

 

Enjoy!

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