Lemon Key Lime Layer Snack Cake Recipes

A Cake That Tells a Story

My grandson calls these my Sunshine Cakes. One bite makes you smile. It’s the lemon and lime working together. They are like old friends in a bowl.

I first made this for a rainy spring picnic. We ate it anyway, under a big tree. I still laugh at that. The cake was the only sunny part of the day! That’s why this matters. Food can change your whole mood.

Your Kitchen Helper Tips

Let’s talk about that cake layer. You’ll bake a doubled pound cake. Ovens can be tricky, like old friends who are always late. Mine was done in about 55 minutes.

Just keep an eye on it. A toothpick should come out clean. This is the most important step. A good base holds everything up. What’s your oven usually like? Do you have to adjust times often?

The Magic, Zippy Filling

This filling is pure magic. You cook eggs, sugar, and juice. You whisk and whisk. Then you add butter slices. It turns thick and creamy.

Straining it is my secret. It makes everything silky smooth. Fun fact: Key limes are smaller and yellower than regular limes. They have a special tang! Doesn’t that smell amazing? The zest makes it sing. Always use fresh juice here. It matters for that bright, happy flavor.

Putting on the Icing

The icing is a fun cloud. You beat the butter until it’s fluffy. Then add the sugar bit by bit. This keeps it from puffing up in a big sweet cloud all over your kitchen!

A tiny drop of green coloring is fun. It whispers “lime.” The real flavor comes from the juice and zest. Do you like your icing sweeter or tangier? You can add a touch more juice to taste.

Building Your Masterpiece

Now for the best part. Slice the cake in half like a sandwich bun. Spread all that creamy filling on the bottom. Gently put the top back on.

Frost the whole thing. Then, sprinkle with coconut and zest. The coconut adds a little tropical crunch. Finally, let it chill. Waiting is the hardest part! What’s your favorite cake to build? Is it layer cakes, or maybe cupcakes?

Ingredients:

Ingredient	Amount	Notes
Williams Sonoma Lemon Pound Cake Recipe (doubled)	1 recipe	Baked in a 9×13 pan
Eggs	4	For the filling
Granulated sugar	1 cup	For the filling
Key lime juice, freshly squeezed	3/4 cup	For the filling
Butter, sliced	1/2 cup	For the filling
Gelatin, softened	1 teaspoon	For the filling
Key lime, zested	1	For the filling
Butter, softened	1/2 cup	For the icing
Key lime zest	1 1/2 teaspoons	For the icing
Vanilla extract	1 teaspoon	For the icing
Salt	1/8 teaspoon	For the icing
Key lime juice, freshly squeezed	3 tablespoons	For the icing
Milk	1 1/2 Tablespoons	For the icing
Green food coloring	1 drop	For the icing; optional
Powdered sugar	16 ounces	For the icing
Extra Key Lime Zest and Coconut	For topping	For garnish

My Sunshine Layer Cake

Hello, my dear! Come sit. Let’s bake my Lemon Key Lime Layer Cake. It’s like a little burst of sunshine on a plate. I first made this for my grandson’s birthday. He still asks for it every summer. Doesn’t that smell amazing? The citrus just makes you smile. Today, I’ll walk you through it, step-by-step. We’ll make memories together.

Step 1: Bake the Cake

First, make your lemon cake. Use your favorite lemon pound cake recipe. Double it for a 9×13 pan. My oven runs a bit hot, you see. I check it at 50 minutes. A toothpick should come out clean. (My hard-learned tip: ovens are like old friends, all a little different. Watch yours closely!). Let the cake cool completely on a rack.

Step 2: Make the Filling

Now, the creamy filling. Whisk eggs, sugar, and lime juice in a pan over simmering water. Keep whisking! It will slowly get thick. Then add your butter, one slice at a time. This part is magic. It turns into the smoothest, tangiest custard. Strain it to keep it super smooth. Stir in the lime zest and let it chill.

Step 3: Assemble the Layers

Time to slice and fill. Carefully cut the cake in half, like a hamburger bun. Lift the top off and set it aside. Spread all that cool lime filling on the bottom half. Be generous! Gently place the top cake layer back on. It’s like putting a lid on a treasure box.

Step 4: Prepare the Icing

Let’s make the icing. Beat the soft butter with zest and vanilla. It will smell so good. Add your lime juice, milk, and powdered sugar bit by bit. Go slow with the sugar so it doesn’t fly everywhere! I add one tiny drop of green food coloring. It just looks more fun. Do you prefer your icing tart or sweet? Share below!

Step 5: Frost and Chill

Almost done! Frost the whole cake with your creamy icing. Sprinkle coconut and more lime zest on top. The coconut looks like little snowflakes. Finally, let the cake chill in the fridge for an hour. This helps all the flavors become friends. Then, slice and enjoy your beautiful creation!

Cook Time: 50-60 minutes (cake) + 15 minutes (filling)
Total Time: About 3 hours (with cooling and chilling)
Yield: 12 generous servings
Category: Dessert, Cake

Three Twists to Try

This cake is wonderful as-is. But playing with recipes is half the fun! Here are three simple twists. I think you’ll love them.

• Berry Swirl: Swirl some raspberry jam into the lime filling before you chill it.
• Tropical Dream: Use the juice of regular limes and add a teaspoon of coconut extract to the icing.
• Cookie Crunch: Mix crushed graham crackers into the coconut topping for a key-lime-pie feel.

Which one would you try first? Comment below!

Serving with a Smile

This cake is a star all by itself. But a little extra touch makes it special. Serve a slice with a few fresh blueberries on the side. Or a dollop of softly whipped cream. For a party, cut it into small squares. They make perfect little two-bite treats.

What to drink? A glass of cold iced tea with a lemon slice is just right. For the grown-ups, a small glass of crisp prosecco pairs beautifully. The bubbles cut through the sweetness. I still laugh at that. Which would you choose tonight?

Keeping Your Sunshine Cake Fresh

This cake loves the cold. Store it covered in the fridge. It will stay happy for four days. You can also freeze it for a month. Wrap slices tightly first.

I love making a double batch. I bake one cake for now. I freeze the other cake layer for later. This is a wonderful trick for busy weeks. A ready-made cake brings instant joy.

I once left my cake on the counter overnight. The filling softened too much. It taught me to always refrigerate it. This matters because the cool fridge keeps everything firm and tasty.

Have you ever tried storing it this way? Share below!

Little Hiccups and Easy Fixes

Is your filling too runny? You did not cook it long enough. Keep whisking over the heat. It will thicken as it cools. Patience is your friend here.

Is the cake hard to slice? Let it cool completely first. A warm cake crumbles too easily. I remember rushing this step once. I had to patch my cake back together.

Is the icing too sweet? Add a tiny pinch more salt. This balances the sugar perfectly. Fixing small problems builds your cooking confidence. It also makes the flavors sing together.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free flour blend. It works very well.

Q: Can I make parts ahead? A: Absolutely. Bake the cake a day early. Make the filling the day before, too.

Q: No key limes? A: Regular lime juice works just fine. Your cake will still be delicious.

Q: Can I make a smaller cake? A: Just make the single pound cake recipe. Use a smaller pan.

Q: Is the food coloring needed? A: Not at all! It is just for a fun, green color. Fun fact: Key lime juice is actually yellow!

Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings a smile. It is a little bit of sunshine on a plate. Baking is about sharing joy with people you love. I would love to see your creation.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreKitchen. Share your photos and stories with me.

Happy cooking!
—Anna Whitmore.