Light key lime cake

Stand-up mixers work better. Beat the mixture for 10-15 minutes. Beat one egg at a time, and beat them only until the yolk is mixed in.

In another bowl, combine the juice, milk, lime zest and vanilla. Whisk everything together, and add flour gradually. Alternate key lime juice and milk mixture.

Transfer the mixture into a pan, and tap it to get rid of any bubbles. You need a 10-inch pan. Grease it well. Bake the butter for an hour and 45 minutes on 300F or until thoroughly cooked.

Cook the cake on baking rack for 20-25 minutes in the pan. Transfer it to a cooling rack to cool completely.

Key Lime Cream Cheese Icing

8 oz. room temperature cream cheese

3-4 Tbsp. room temperature butter

4 cups confectioner’s sugar

¼ cup fresh squeezed key lime juice

2-3 tsp key lime zest

1 tsp vanilla extract

Preparation:

Combine the cream cheese and butter in a bowl. use a hand mixer for this one. Add in the sugar, and beat until smooth. Pour in key lime juice, zest and vanilla. Mix well, and ice your cake.