Key Lime Meringue Cake Recipes

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KEY LIME CAKE III



Key Lime Cake III image

This is a very moist cake. Very easy to make. If you like key lime, you will love this cake.

Provided by Judy

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Layer Cake

Yield 30

Number Of Ingredients 9

1 (18.25 ounce) package lemon cake mix
1 ⅓ cups vegetable oil
4 eggs
1 (3 ounce) package lime flavored Jell-O® mix
¾ cup orange juice
½ cup butter
1 (8 ounce) package cream cheese
3 tablespoons fresh lime juice
4 cups confectioners' sugar

Steps:

  • Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.
  • To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.

Nutrition Facts : Calories 297.3 calories, Carbohydrate 32 g, Cholesterol 45.6 mg, Fat 18.2 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 5.8 g, Sodium 189.5 mg, Sugar 26.2 g

KEY LIME MERINGUE CAKE



Key Lime Meringue Cake image

Provided by Alexis Touchet

Categories     Cake     Mixer     Citrus     Dessert     Bake     Lime     Winter     Birthday     Shower     Engagement Party     Lime Juice     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 29

Cake:
2 3/4 cups sifted cake flour (not self-rising; sift before measuring) plus more for pans
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened, plus more for pans
1 1/2 cups sugar
4 large eggs, warmed in shell in a bowl of warm water 5 minutes
1 tablespoon grated Key lime or lime zest
1 1/2 teaspoons pure vanilla extract
1 cup whole milk
Filling:
3/4 cup sugar
1/4 cup cornstarch
Pinch of salt
3/4 cup water
3/4 cup fresh Key lime or lime juice
2 large eggs
3 tablespoons unsalted butter, cut into tablespoons
2 teaspoons grated Key lime or lime zest
Frosting:
2 large egg whites
3/4 cup confectioners' sugar
2/3 cup light corn syrup
2 tablespoons water
1 teaspoon pure vanilla extract
1 teaspoon fresh Key lime or lime juice
1/8 teaspoon salt
Special Equipment
2 (9- by 2-inch) round cake pans; a powerful handheld electric mixer or a stand mixer

Steps:

  • For Cake:
  • Heat oven to 350°F. with rack in middle. Butter cake pans, then line bottoms with rounds of parchment. Dust pans with additional flour, knocking out excess.
  • Sift flour, baking powder, and salt together into a bowl.
  • Beat together butter and sugar in a large bowl with an electric mixer (or a stand mixer fitted with the paddle attachment) at medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs one at a time, beating well after each addition. Beat in zest and vanilla and continue beating until light and fluffy, 3 to 5 minutes more. At low speed, add flour mixture in 3 batches alternately with milk, beginning and ending with the flour mixture and mixing until batter is just smooth.
  • Divide batter between cake pans, spreading it evenly. Bake until a wooden toothpick inserted in the center of each cake comes out clean and cakes begin to pull away from sides of pans, 20 to 25 minutes.
  • Cool for 15 minutes in pans on racks. Run a thin knife around sides of pans, invert cake layers onto racks, and cool completely.
  • For Filling:
  • Whisk together sugar, cornstarch, and salt in a heavy 2-quart saucepan, then whisk in 3/4 cup water and juice until smooth. Whisk together eggs in a medium heat-proof bowl until well combined.
  • Bring juice mixture to a boil over medium heat, stirring with whisk, then reduce heat and continue to cook at a slow boil, stirring with whisk, 1 minute (mixture will be thick). Remove pan from heat.
  • Add half of hot juice mixture to eggs in a slow stream, stirring with whisk. Stir egg mixture into juice in pan and cook over medium-low heat, stirring, just until it reaches a simmer. Remove pan from heat and add butter and zest, stirring until butter is melted.
  • Cover filling with a buttered round of wax paper or parchment paper and chill until cold, about 1 hour.
  • For Frosting:
  • Combine frosting ingredients in a large bowl with electric mixer (or stand mixer fitted with the whip attachment). Beat at high speed until frosting is thick and fluffy, 3 to 5 minutes.
  • Assemble Cake:
  • Halve each cake horizontally with a long serrated knife. Put 1 layer on a cake stand or a large plate and spread with one-third of filling (about 2/3 cup).
  • Stack remaining cake layers using half of remaining filling between each layer.
  • Spread top and side of cake generously with frosting.

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