key lime cake recipe

Lemon cake decorated over a white plate

Lime and mint cake recipe for 6 to 8 people

Preparation: 30 minutes

Cooking: 50 minutes

Difficulty: Easy


      • A 20 cm diameter bundt cake pan or a 26 cm long rectangular pan
      • A precision balance for small weighings
      • A zester (Microplane)


  • Lime and mint cake batter:
  • 7 g fresh mint leaves
  • zest of 2 limes
  • 70 g of neutral taste oil (like grapeseed oil) or soft butter
  • 200 g sugar
  • 2.8 g salt
  • 90 g eggs (2 eggs)
  • 210 g flour
  • 2.8 g baking powder
  • 210 g liquid cream
  • 70 g lemon juice

Lime frosting:

  • 50 g icing sugar
  • a tablespoon of lemon juice
  • some lime zest

Preparation:  how to make lemon cake

Start by preparing your cake pan. Even if it is non-stick, I advise you to butter and flour it to facilitate demolding.

Lime and mint cake batter:

Preheat your oven to 150 ° C.

Mix the mint leaves and lime zest.

The quantities being small, I used the small mixer that goes with my hand blender. If you don't have anything that would work, you can still have fun chopping the mint as finely as possible with a knife.

In the bowl mix the sugar, salt, and oil.

Add the eggs and mix again with a whisk.

Pour your mixture of mint and lime zest and whisk again.

Add the flour and baking powder and mix roughly.

Finish by pouring the cream, then mix until you get a perfectly smooth and homogeneous paste.

Cooking and soaking:

  • Pour the dough into your mold and bake in your oven preheated to 150 ° C hot air.
  • Let your cake bake for 50 minutes.
  • Unmold the cake on a plate right out of the oven.
  • Soak it with lime juice using your brush. Take your time so that the crumb absorbs the lemon juice well and prevents everything from dripping onto the plate.
  • If once finished, if there is juice at the bottom of the plate, remove it prevents the bottom of the cake from becoming soggy.
  • Let the cake cool completely and store it in an airtight container.

Lime frosting recipe:

Mix icing sugar and a tablespoon of lime.

Then, depending on the texture of your icing, you will probably have to modify it: if it is too liquid, add icing sugar and if it is too thick add a little bit of lime.

Please note that the frosting must be rather thick if it is even a little too liquid it will ultimately flow along with your cake and make a puddle on your dish. You will notice that on my photos it is constrained, do not hesitate to test on a small piece and wait a few minutes to see what it looks like if you have any doubts.

Add a few lime zest on top and you're done, you can serve your lime and mint cake. Remember to keep it at room temperature in an airtight container.

Tips and Advice to Remember:

  • I use oil in this recipe because it makes the lemon cake softer. That said, nothing prevents you from using butter.
  • It is essential to soak the lemon cake when it is still hot to prevent it from drying out as much as possible. Take your time to soak it and remove the excess stagnant from the bottom of the plate when you are done.
  • If you don't like mint, you can take it out. In the same way, you can replace the lime with yellow lemon.

Thank you for all...

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