I started working on this simple recipe after visiting St. Simons Island and having a lime cupcake from a local dessert shop. It is so simple to throw together and always a crowd favorite in the spring and summer at cookouts, although I think my favorite way to enjoy a slice is with a fresh cup of coffee in the morning. I hope you enjoy it as well and share it with all your friends and family!

Key Lime Cake Ingredients:

1 box of Duncan Hines lemon cake mix

3 eggs

1/3 cup vegetable oil

1/2 cup lime juice

1/2 cup water

1/2 package of instant cheese cake Jello mix

Zest of 1 lime

Key Lime Cake Instructions:

1. Follow directions on the back of boxed cake mix (I used Duncan Hines as an example to have a specific recipe, but any brand will do!) *The only substitution made to the boxed cake directions is using 1/2 lime juice and 1/2 water instead of all water. *

2. Add zest of 1 lime

3. Incorporate 1/2 a package of the cheesecake Jello mix powder to your batter (This will make your cake extra moist and add a creamy flavor.)

4. Bake according to box instructions

Lime Buttercream Icing Ingredients:

2 sticks of unsalted butter

Pinch of salt

Zest of 1 lime

1 32 oz bag of powdered sugar

1 to 2 tbsp fresh lime juice

Green food coloring to desired color

1/2 tsp almond extract

Lime Buttercream Icing Instructions:

1. Let butter rest to room temperature then cream in stand mixer until it is an even texture

2. Slowly incorporate entire bag of powdered sugar

3. If icing is too stiff, add a small amount of lime juice until it reaches the texture desired texture. (I usually use about 1.5 tbsp.)

4. Add a pinch of salt, lime zest, and almond extract

5. Add food coloring until you reach the color you like (I usually add a very light amount so it has the color of a Key Lime Pie.)

Once the cake is fully assembled, use remaining lime slices and extra zest to decorate the Key Lime Cake and enjoy!

By Caroline Rainer