Key Lime Cake From Scratch

• Vegetarian

• Produce

  • 1 cup Key lime, juice
  • 6 Key limes (about 3 tbsp, zest from

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 cups Granulated sugar
  • 5 cups Powdered sugar
  • 2 tsp Salt
  • 3 tsp Vanilla
  • 12 oz White chocolate

• Dairy

  • 4 sticks Butter, unsalted
  • 3 oz Heavy cream
  • 1 cup Sour cream

Found on goodiegodmother.com

Ingredients

• 2 sticks (240 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs
• zest from 6 key limes (about 3 tbsp)
• 4 cups (480 g) all purpose flour
• 1 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 1 cup (237 mL) key lime juice
• 1 cup (227 g) sour cream
• 2 tsp vanilla extract
• 12 ounces (340 g) white chocolate
• 3 ounces (85 g) heavy cream
• 2 sticks (240 g) unsalted butter, softened
• 5-6 cups (568 - 681 g) powdered sugar, sifted
• 1 tsp salt
• 1 tsp vanilla extract

Directions

• Preheat your oven to 350 F. Butter and flour 2 8 cake pans or place liners in 2 dozen cupcake wells. Set aside.
• Cream the sugar, key lime zest, and butter together in the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer) until light and fluffy (about 1-2 minutes). Scrape the sides of the bowl.
• Add the eggs one at a time, scraping the bowl after each addition, then stir in the vanilla extract.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
• Add half the sour cream to the egg mixture, then stir in half the flour mixture, add the rest of the sour cream, add the rest of the flour, then finish with the key lime juice and stir until just combined. The batter might look a little curdled, thats fine.
• Evenly distribute the batter between the pans. This is important because this recipe makes enough batter to bake so the cake domes slightly over the 8 round (2 height). This is convenient because you can level right in the pan, but not so convenient if you have too much batter and it bakes over, spilling in your oven. Alternatively, you can use a 9 pan, or two 8x3 pans. If you are making cupcakes, fill the cups about ⅔ full.
• Bake 20-25 minutes for cupcakes, 40-45 minutes for cake.
• Remove from the oven and allow to set for 10 minutes before turning cakes onto a cooling rack to cool completely before frosting.
• In a double boiler or in the microwave, melt together the white chocolate and heavy cream until smooth.
• In a clean bowl with a hand mixer, or using the paddle attachment on your stand mixer, beat the butter until light and fluffy. Scrape the sides of the bowl.
• Add two cups of powdered sugar, beating and scraping the bowl after each addition. Then pour in your white chocolate ganache and stir until incorporated.
• Add the remaining three cups of powdered sugar, one at a time, then stir in the salt and vanilla extract.
• Mix the frosting on low speed for 5-6 minutes.
• If your frosting is too thick, add a little heavy cream to thin. If its too thin, add additional powdered sugar.
• Use immediately, covering with a damp cloth as you work so the buttercream doesnt crust.