Key Lime Cake (for Brandon)

Brandon loves key lime pie. Our Costco unfortunately wasn't making it this year for his birthday so I finally got the opportunity to make him this cake I've wanted to make. It's not the most beautiful cake ever because it's SO moist, but it is delicious! So fresh and you can tell it's lime flavored which makes it super summery and fresh.  I cut the recipe in half because we didn't want a huge cake but wish I had made the full batch. It was GOOD. This is the Trisha Yearwood full recipe but I read the reviews and wanted it to be limey so I made some modifications which are included in my recipe. 

Trisha Yearwood Key Lime Cake

1 3-oz package lime-flavored gelatin
1⅓ cups granulated sugar
2 cups sifted all-purpose flour
½ tsp salt
1 tsp baking powder
1 tsp baking soda
4-5 large eggs, slightly beaten
3/4 cup canola oil & 1/2 cup applesauce (She calls for 1 1/2 cups oil originally)
¾ cup lime juice Kool-aid or other lime drink mix made
1 Tbsp lemon juice
½ tsp vanilla extract

LIME GLAZE: For cake before frosting
½ cup lime juice(from about 2 big juicy limes...more if you need)
½ cup powdered sugar

1. Preheat the oven to 350°F. Grease and flour two 9-inch-round cake pans. GREASE THEM WELL...AS IN WITH FLOUR AND EVERYTHING YOU CAN THINK OF THESE WILL STICK!

2. In a large mixing bowl, mix the gelatin powder, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, lime flavored juice, lemon juice, and vanilla. Divide the batter evenly among the 2 pans and bake for 20-40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks.

3. While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. Allow the layers to cool completely as you prepare the icing.

CREAM CHEESE ICING

½ cup (1 stick) butter, room temperature
1 (8-oz) package cream cheese, room temperature
1 (1-lb) box confectioners’ sugar
zest of 2 limes (zest before you juice it)

1. Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.