Glazed Key Lime Snack Cake

Key Lime Snack Cake Well, my husband went back to work today. He took the end of last week off, so he could go with me to drop the kiddo off for his first day of Kindergarten.

We ran around so much and kept busy, that today is a bit of a shock for me. The house is so.....quiet. 

I keep expecting to hear stampeding footsteps running down the stairs, mysterious thumps from above, and the assuring sound of toys being clashed together.

A quiet house is just not right.

I have to admit, it was much easier to get my next recipe baked, photographed, and posted. Without having to stop every 5 minutes to snap Iron Man's head back on, or find a particular piece of Lego the size of a flea, it's amazing how much I can get done.

I decided to make a tasty after-school treat for my newly school-bound son - O.K. I admit it, the cake is for me.

This cake is so moist and light, and then drizzled in a tart lime-glaze that seeps down into the cake through poked holes. It's not too sweet and not too heavy. A perfect snack cake. 

Glazed Key Lime Snack Cake
Serves: 12   Printable Recipe

1 package (3oz) lime gelatin
1 1/2 cups sugar
2 cups flour, sifted
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
5 eggs
1 1/3 cups cooking oil
3/4 cup orange juice
1/2 tsp vanilla
1/2 lemon, juiced

For the Glaze:
1/3 cup key limes (or regular limes)
1 cup powdered sugar, sifted

Directions:
Soak gelatin in a little bit of cold water (a few tablespoons) for 3-5 minutes. Combine sugar, flour,salt, baking powder, baking soda, and gelatin in a mixing bowl. Add eggs, oil, orange juice, vanilla, and lemon juice. Mix until combined.

Pour batter into a greased 9" x 13" pan and bake at 350F for 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes. Prick cake all over with a fork. Drizzle well with the lime glaze.

Key Lime Snack Cake


24 comments:

Jen @ Savory Simple said...

What a gorgeous color! I love anything with key limes!

Julia said...

Great coloring!

Aimee said...

Mmmm, sounds great!!

Julie @ Table for Two said...

This looks so unbelievably good! I love key lime anything!

Amanda @ Once Upon a Recipe said...

I love anything citrus, so this cake would be a winner for me. And I LOVE the vibrant color!

ally said...

oh my, look at that vibrant green! summer love!
xo
http://allykayler.blogspot.ca/

Ashley said...

This looks so good! I love key lime :)

Julia @The Roasted Root said...

This is great! I've never seen a cake made with gelatin before and it looks very fun. I bet my nieces and nephews would go wild over it.

Medeja said...

That color looks so fun! :) Now you will always have that excuse that you are making after school snack? :)))

thesmartcookiecook.com said...

This certainly does look moist and light! My mouth is watering just looking at it. I've stopped by before, but I wanted to tell you that your site is so pretty. I love the light colors and your photos.

Amber Potter said...

Thanks Jen!

Amber Potter said...

Smart Cookie Cook, thanks for stoppIng by! :)

Amber Potter said...

Medeja, yes! Quite convenient for me. :)

Amber Potter said...

Hi Julia, yes it very fun...and delicious!

Amber Potter said...

Thanks Ashley! I love me some key lime anything. So good. :)

Amber Potter said...

Thank you Ally!

Amber Potter said...

Amanda, this cake really is a winner. So tasty.:) Thanks!

Amber Potter said...

Thanks Julie, it is!

Amber Potter said...

Thank you Aimee.:)

Amber Potter said...

Thanks Jen!

Amber Potter said...

Hi Julia, I love the color too, and it tastes even better.:) Thanks!

Eleigh said...

I love anything with KEY LIME but just wondering what kind of cooking oil to use? Can I use olive oil or vegetable oil? does it have to be 1 1/3 cup or can it be less?

Amber Potter said...

Hi Eleigh,

I use vegetable oil in this cake, but any oil that has a neutral flavor would work. You could get away with a bit less oil if you wanted too, but no too much less. Alternatively, substitute some ofr the oil with unsweetened applesauce.

Hope this helps!

Amber (Sprinkled With Flour)

Cynthia Briggs said...

I made this cake and it was really good. Was able to use fresh lime juice from the limes off our tree.
There was such a volume of batter that I baked it in two 8" cake pans and froze one.

We noticed it improved with age, in other words, it tasted better the 2nd, 3rd and 4th days. Also, for being lime it was surprisingly rich.

Thanks for sharing the recipe.
CB




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