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Trisha Yearwood Key Lime Cake Recipe

Trisha Yearwood Key Lime Cake Recipe

If you’re looking to add a bit of zing to your dessert repertoire, Trisha Yearwood’s Key Lime Cake has got your name on it!

This cake bursts with the refreshing taste of key lime, making it a stand-out treat that’s both simple and rewarding to make.

I like to zest the limes first before juicing them to get the most out of each fruit.

Oh, and make sure to let the cake cool before glazing to avoid a runny mess!

Let’s construct this goodness!

How to Make Trisha Yearwood Key Lime Cake

Ingredients

  • 1 package Lime Gelatin (3 oz.)
  • 1 1/3 cups Granulated Sugar
  • 2 cups Flour (sifted)
  • 1/2 tsp Salt
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 1/2 cups Vegetable Oil
  • 3/4 cup Orange Juice
  • 1 tbsp Lemon Juice
  • 1/2 tsp Vanilla Extract
  • 5 Eggs
  • 1 Lime (zest)

Step-by-Step Instructions

Step 1:

Preheat your oven to 350 degrees Fahrenheit.

Grease and flour a 9-by-12-inch baking pan.

Step 2:

In a large bowl, mix the lime gelatin, granulated sugar, flour, salt, baking powder, and baking soda.

Step 3:

Add vegetable oil, orange juice, lemon juice, vanilla extract, and eggs.

Stir everything together until well combined.

Step 4:

Pour the batter evenly into the prepared pan.

Bake for 35 to 40 minutes until a toothpick comes out clean.

Step 5:

Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.

Tips and Tricks for Making This Recipe

trisha yearwood key lime cake on a table

Ensure Everything is Well Mixed

Make sure to mix the ingredients thoroughly to avoid any lumps or dry flour patches in the batter, which can affect the cake’s texture.

Use Fresh Lime Zest

Fresh lime zest is key for that bright citrus flavor, so don’t skip this step when you prepare the cake.

Allow to Cool Completely Before Frosting

Do not frost the cake until it is completely cooled, otherwise, the frosting may melt and slide off.

Check for Doneness with a Toothpick

To ensure your cake is fully baked, use a toothpick to check doneness during the final few minutes of baking.

If it comes out clean, the cake is done.

Grease the Pan Well

To prevent the cake from sticking, make sure to grease and flour the pan thoroughly before pouring in the batter.

What to Serve with Trisha Yearwood Key Lime Cake

Fresh Berries

Fresh berries are always a great choice to pair with Trisha Yearwood’s Key Lime Cake, as they offer a bright and refreshing contrast to the cake’s rich sweetness.

I like to serve a mix of strawberries, blueberries, and raspberries, and I suggest a light sprinkle of sugar for added sweetness.

You can serve the berries in a separate bowl, allowing everyone to add as much or as little as they like.

Whipped Cream

Whipped cream is often used as a topping for sweets, and it goes wonderfully with this key lime cake, adding a light and airy texture that complements the cake’s dense moistness.

You could make your own whipped cream with just heavy cream and sugar, which adds a touch of homemade flair!

Feel free to add a hint of vanilla to the whipped cream for an extra layer of flavor.

Lime Sorbet

Lime sorbet might not be something you think of right away, but it actually pairs wonderfully with the key lime cake by enhancing its citrus notes with a smooth and cold texture.

I’ve found that serving small scoops alongside each slice of cake does the trick!

Try serving sorbet in chilled bowls or glasses for added visual appeal and to keep it cold longer.

Coconut Rice

Coconut rice offers a unique way to add some tropical flair to your dessert, and its mild sweetness complements the zesty key lime perfectly.

You can prepare it by cooking jasmine rice in coconut milk, adding a touch of sugar for sweetness.

Serve a small portion on the side, and you might find it becomes a surprising favorite at the table!

Mint Leaf Garnish

Fresh mint leaves are an excellent garnish option, giving both a pop of color and a hint of freshness.

Simply place a small sprig on top of each slice of cake right before serving.

If you have access to chocolate mint, it can add an intriguing mix of flavors.

Variations and Substitutions

Lime Juice Alternatives

When you’re craving a key lime cake and Key limes aren’t available, don’t worry!

You can easily switch to regular lime juice to keep the lime flavor vibrant.

This substitution works well and doesn’t compromise the overall taste of the cake.

Flour Options

If you’re running low on all-purpose flour, consider using cake flour instead.

Cake flour creates a lighter, fluffier texture, which can enhance the cake’s softness.

Just remember to adjust the amount slightly as cake flour is finer.

Citrus Flavor Boost

Try adding a splash of orange juice or even a hint of lemon if you want a citrus twist.

This addition intensifies the tangy flavor without overpowering the key lime essence.

It’s a great way to mix things up and make the cake your own.

Oil Substitutions

You can substitute vegetable oil with coconut oil for a subtle tropical flavor.

This adds a unique twist to the cake, complementing the lime beautifully.

Just ensure to melt the coconut oil before mixing it into the batter.

How to Store Leftover Trisha Yearwood Key Lime Cake

Storing the leftover cake correctly will keep it moist and flavorful for days!

You definitely want to keep this cake fresh and delicious by storing it properly.

In the Fridge

First, cover any exposed parts of the cake with plastic wrap.

This is key for preventing the cake from drying out.

Then, place the cake in an airtight container to maintain its moisture and texture.

In the Freezer

Wrap individual slices tightly with plastic wrap, and then with aluminum foil.

This double-layer wrap keeps it safe from freezer burn and keeps the flavor intact.

Place the wrapped slices in a heavy-duty freezer bag before tossing them into the freezer.

On the Counter

If you plan to enjoy it within two days, keep it on the counter.

Cover the cake with a cake dome or a large bowl.

This can keep it fresh and prevent it from drying out while allowing you to enjoy it sooner.

Common Mistakes to Avoid

Not Measuring Ingredients Accurately

Make sure all your ingredients are measured precisely, especially the lime gelatin and flour.

Too much or too little can alter the texture considerably, impacting its moistness and crumb structure.

Overmixing the Batter

Mix the batter just until the ingredients are combined to keep the cake fluffy.

Overmixing can lead to a dense cake with too tight a crumb, which you want to avoid!

Ignoring Baking Time and Temperature

Watch your cake closely during baking so it doesn’t dry out.

Ovens can vary, so check for doneness a few minutes earlier than the suggested time.

A toothpick inserted should come out mostly clean with a few moist crumbs attached.

trisha yearwood key lime cake recipe

Trisha Yearwood Key Lime Cake Recipe

If you're looking to add a bit of zing to your dessert repertoire, Trisha Yearwood's Key Lime Cake has got your name on it!
This cake bursts with the refreshing taste of key lime, making it a stand-out treat that's both simple and rewarding to make.
I like to zest the limes first before juicing them to get the most out of each fruit.
Oh, and make sure to let the cake cool before glazing to avoid a runny mess!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert
Servings: 12

Ingredients

  • 1 package Lime Gelatin 3 oz.
  • 1 1/3 cups Granulated Sugar
  • 2 cups Flour sifted
  • 1/2 tsp Salt
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 1/2 cups Vegetable Oil
  • 3/4 cup Orange Juice
  • 1 tbsp Lemon Juice
  • 1/2 tsp Vanilla Extract
  • 5 Eggs
  • 1 Lime zest

Instructions

  • Preheat your oven to 350 degrees Fahrenheit.
  • Grease and flour a 9-by-12-inch baking pan.
  • In a large bowl, mix the lime gelatin, granulated sugar, flour, salt, baking powder, and baking soda.
  • Add vegetable oil, orange juice, lemon juice, vanilla extract, and eggs.
  • Stir everything together until well combined.
  • Pour the batter evenly into the prepared pan.
  • Bake for 35 to 40 minutes until a toothpick comes out clean.
  • Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.

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