Key Lime and Graham Cracker Cake
This refreshing layered cake combines the zesty brightness of authentic Key limes with the nostalgic, honeyed crunch of a graham cracker-infused sponge. It is perfectly balanced by a silky cream cheese frosting and a toasted graham cracker crumble.
Ingredients
Ingredients
- 2 cups all-purpose flour sifted
- 1 cup graham cracker crumbs finely pulsed
- 1.5 cups granulated sugar
- 1 tbsp baking powder
- 0.5 tsp salt
- 0.75 cup unsalted butter softened to room temperature
- 3 large eggs room temperature
- 0.5 cup key lime juice freshly squeezed
- 1 tbsp key lime zest finely grated
- 0.75 cup whole milk
- 8 oz cream cheese for frosting
- 2 cups powdered sugar for frosting
Notes
Store the cake in an airtight container in the refrigerator for up to 4 days. For the best flavor, allow the cake to sit at room temperature for 20 minutes before serving. You can substitute regular limes (Persian limes) if Key limes are unavailable, though the flavor will be slightly less tart.