Joyful Steps & Key Lime Pie Cake

key lime pie cake

Of course, grief comes in many different forms cancer being one of them. Losing ones hair, a breast, a voice….a loss is a loss is a loss. It’s terrifying. I remember Bill’s only fear of being sick was the possibility of leaving his children too soon….fatherless. He never could have imagined he would live only to lose his son. It just is not natural for a parent to lose a child.

722226138110But today we celebrate because we can. The goal continues to be to bring joy back into our lives. One joyful step at a time. It’s Bill’s birthday week and what is not to celebrate. I am so very thankful to have the guy still around. If you need the voice of hope when it comes to cancer one can certainly look towards him. Back in 1998 he was given a 25% chance of surviving 5 years. It’s wonderful to beat the odds. IMG_3059

Let’s eat cake, but not just any cake. We are having tart, pucker power, key lime pie cake. It takes a few steps to put this yummy concoction together, but if you like tart this cake will make you happy. I guarantee! Bake this cake and feel the joy.IMG_3053

Key Lime Pie Cake

Step #1: Make the curd the night before

Key Lime Curd

1 ½ cups sugar

1-cup key lime juice

4 eggs

1 stick unsalted butter, sliced into 8 tablespoons

Whisk sugar, key lime juice and eggs in saucepan over low heat until sugar dissolves. Add butter and continue whisking until curd thickens and begins just to bubble; cook 1 more minute. Remove from heat and strain through a fine mesh to remove any bits of over cooked egg. Cover and chill. Makes 3 cups.

Step #2: Make the cake layers

 Lime Scented Cake

1-cup cake flour

¾ cup all purpose flour

2 teaspoons baking powder

½ teaspoon salt

2 sticks unsalted butter, softened

1 ½ cups sugar

grated zest of two limes

4 eggs, room temperature

2 tablespoons key lime juice

Heat oven 350F. Spray three 9-inch cake pans with no-stick baking spray. Line bottom of pans with parchment paper circles. Spray parchment with baking spray. In bowl, whisk both flours, baking powder and salt; set aside. In stand mixer bowl, beat butter, sugar and zest until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Add lime juice; blend well. Fold in flour mixture by hand until fully incorporated. Divide batter evenly among prepared pans. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Turn out the cakes onto a wire rack, peel off the paper and allow to cool completely.cakeStep #3: Make Frosting

Lime Meringue Buttercream

3 egg whites

10 tablespoons sugar

10 tablespoons unsalted butter

1 tablespoon key lime juice

pinch salt

Place egg whites and sugar in the metal bowl of a stand mixer. Place the bowl over a pan of simmering water. Whisk the egg whites and sugar until the sugar dissolves and the mixture reaches 140F on an instant read thermometer. Transfer bowl to stand mixer and using the whisk attachment at medium speed whisk mixture to stiff peaks. The bowl should now feel cool. Switch whisk attachment to paddle attachment. Reduce speed a notch lower and start adding butter, 1 tablespoon at a time, making sure each tablespoon is well mixed before adding another. It may look curdled, but that is normal. Now beat for 10 to 15 minutes until smooth. Add lime juice and salt; beat well.


Step #4: Assemble Cake

Place 1 cake layer on serving plate. Top with 1/3 of the lime curd. Place second cake layer on top and spread with half of the remaining lime curd. Top with remaining cake layer and remaining curd leaving an edge of about ½-inch. Place about ½ to 1 cup of buttercream into a piping bag with a star tip. Spread remaining buttercream on sides of cake. Pipe buttercream around top edge of cake and at bottom edge. Dust cake rim and sides with finely crushed graham crackers. Serves at least 10 joyful souls.

18 thoughts on “Joyful Steps & Key Lime Pie Cake

  1. Looks great! Happy Birthday Mr. Keys!!! My dad would have loved this one as well!

  2. Happy happy birthday to Bill! This cake looks incredibly good. I’ve gotta try that meringue buttercream…yum 😉

    • it is a very silky and luxurious buttercream which is perfect against the tartness of the curd…and easier than the Italian version

  3. We will celebrate on island. Birthdays are always extraordinary, like your expertise in the kitchen Lisa.
    Happy Birthday Bill! Your the man testing those recipies. You have impeccable taste….but you already know that, proof is in those winning;). X0

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