4 sticks butter, that’s 1 lb, room temperature
3 cups of sugar
6 large eggs plus 2 yolks, room temperature
3 1/2 cups all-purpose flour
1/3 cup plus 2 tablespoons fresh key lime juice. If Key limes are not available conventional limes are perfectly fine. Stay away from the bottled Key lime juice unless you like a distinct metallic taste.
1/4 cup evaporated milk, (I always keep a good number of those small, 5 oz cans in my pantry.)
1/4 cup grated Key lime zest
1 teaspoon vanilla
Key Lime Cream Cheese Icing
8 oz cream cheese, room temperature
3-4 tablespoons butter, room temperature
4 cups confectioner’s sugar
2 tablespoons freshly squeezed Key lime juice
2-3 teaspoons grated key lime zest
1 teaspoon vanilla extract
Step 1: Prepare the oven and preheat to 325 degrees F.
Step 2: Apply cooking spray on a 10-inch tube pan.
Step 3: In a medium mixing bowl, add the butter and beat until creamy.
Step 4: Add in the sugar and beat for another 5 minutes or until well mixed.
Step 5: Add the eggs gradually and beat every addition.
Step 6: Add in lime zest and stir until well mixed.
Step 7: Add in the milk, juice, and vanilla. Stir until well mixed.
Step 8: Add flour into the butter-egg mixture and mix until well incorporated.
Step 9: Transfer the mixture into the prepared pan.
Step 10: Place it inside the preheated oven and bake for about 1 hour and 30 minutes or until a toothpick comes out clean after inserting it in the middle.
Step 11: Remove from the oven and let it sit on a wire rack to cool for at least 10 minutes.
To Make the Lime Cream Cheese Icing:
Step 1: In a large mixing bowl, add the butter and cream cheese. Beat until well blended.
Step 2: Add in the confectioners’ sugar and beat until well mixed.
Step 3: Add in the zest, vanilla, and key lime juice. Stir until well mixed.
Step 4: Frost the cake on top.