The cake in this recipe comes out quite moist. And is packed with flavor.
The jello mixes nicely and provides the lime flavor. It is very tart!
With all the eggs, the cake could not be anything but moist. The mixture of citrus juices gives more of the tartness to the overall cake.
I did have to cook the cake closer to 45 minutes than the 25 to 30 called for. I used a 13 x 9 glass pan, so perhaps if I had used a metal pan the cooking time would have worked out.
The topping was fabulous! I found the Key Lime Juice at the grocery store with all the other lemon and lime juices. I have purchased it before, so you should be able to find it okay. The nice part is that it keeps in the refrigerator for several months, so you don’t have to worry about not using it all.
Poking the holes in the cake before pouring the sugar mixture over top ensures that the flavor permeates the whole cake.
This very green cake was a delight!
KEY LIME CAKE
1 1/3 Cups Sugar
2 Cups Flour
2/3 Teaspoon Salt
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
3 Ounces Lime Flavored Gelatin
5 Eggs
1 1/3 Cups Oil
3/4 Cup Orange Juice
1/2 Teaspoon Vanilla
1 Teaspoon Lemon Extract
1/3 Cup Key Lime Juice
1/3 Cup Powdered Sugar
Whipped Cream
Lime Slices
Preheat oven to 350 degrees. Place dry ingredients into a mixing bowl. Add eggs, oil, orange juice, vanilla and lemon extract. Beat until well blended. Pour batter into a 13x9 inch pan. Bake for 25 to 30 minutes. Remove from oven. Let stand in pan for 15 minutes. Prick cake all over with a fork. Drizzle thoroughly with key lime juice mixed with powdered sugar. Cover and refrigerate.
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