Saturday, July 24, 2010
jackson's lemon key lime cake
My son turned 11 yesterday and asked me to make him a key lime pie for his birthday cake. I told him that wasn't exactlly a birthday cake so he said "well, then make me a lemon key lime cake!" I looked at my recipe's and combined 2 to make a really yummy cake and he loved it and I hope you will too!!
Lemon Sour Cream Cake:
2 sticks butter
2 c. sugar
1/2 pt. sour cream
4 eggs, beaten (beat in one at a time)
3 c. sifted flour, sifted 5 times (cake flour optional)
1 tsp. baking powder
1 tsp. lemon extract
2 tsp lemon zest
Preheat oven at 375 degrees. Set to the side 3 cups sifted cake flour and baking soda. Mix eggs, butter, sugar and sour cream until smooth and creamy. Slowly add flour mix, then lemon extract and zest. Grease and flour a 9x13 glass pan and bake for 1 hour. QUICK TIP: Put water in a pan and place it underneath the cake on a rack. This keeps the cake soft.
Key Lime filling:
1 14 oz. can sweetened condensed milk
3/4 c heavy whipping cream (don't whip)
1/2 cup Key Lime juice
Zest of 1 lime
1/8 tsp green gel food coloring
In a medium bowl, stir together filling ingredients. It will thicken upon stirring.
Let cake cool completely and with the handle of a wooden spoon, poke holes almost to the bottom of the cake every 2 inches. Pour filling over cake and spread evenly over the surface, filling holes (some of the filling will remain on the top of the cake) Refrigerate for at least an hour.
Whipped Cream Icing:
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
2 tsp vanilla extract
2 c heavy cream
Combine the cream cheese, sugar, and vanilla extract large mixing bowl and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
Frost cake with Whipped Cream Icing and refrigerate for at least 30 minutes. Enjoy!!