Lemon Key Lime Layer Snack Cakes are a citrus lovers dream. Each creamy, bite is filled with a slightly tart, but traditionally sweet flavor! Delicious! A super fun, summer treat! (or anytime really!)
Do you smile when you think of citrus? Well, I do!
And today I am bringing you these Lemon Key Lime Layer Snack Cakes.
The tastemakers are bringing you a whole TON of fantastic citrus recipes that will make you smile!
If you love citrus, this recipe and this weeks recipes are for you!
We love citrus fruits at our house, whether its an ice cold beverage, a mixed drink, a dressing or marinade, salad or especially a dessert!
And that’s what I have for you today!
These Lemon Key Lime Layer Snack Cakes are a HUGE hit at our house and the pan goes fast! REALLY fast!
It starts out with a simple lemon pound cake which is sliced in half and then filled with a creamy Key Lime filling.
Then it is topped with a delicious Key Lime Frosting and sprinkled with coconut and Key Lime zest!
Oh, and they aren’t just delicious! They are so very pretty too!
Let’s make some Lemon Key Lime Layer Snack Cakes
More Great Citrus Recipes
- Key Lime Muffins with Key Lime Glaze
- Lemon Poppy Seed Quick Bread
- Tiny Batch Blood Orange Marmalade
- Citrus Marinated Chicken Thighs
- Lemon Lime Shrimp Cocktail w/a Citrus Yogurt Dipping Sauce
- Meyer Lemon Chicken Piccata
- One Pan Parmesan Lemon Chicken and Asparagus
- Homemade Grapefruit Soda
Recipe for Lemon Key Lime Layer Snack Cakes
Lemon Key Lime Layer Snack Cakes
For the Filling:
- 4 eggs
- 1 cup granulated sugar
- ¾ cup key lime juice freshly squeezed
- ½ cup butter sliced
- 1 teaspoon gelatin softened
- 1 key lime zested
For the Icing:
- ½ cup butter softened
- 1 ½ teaspoon Key lime zest
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 tablespoons key lime juice freshly squeezed
- 1 ½ Tablespoons milk
- 1 drop green food coloring optional
- 16 ounces powdered sugar
- Extra Key Lime Zest and Coconut topping
For the Cake:
- Double the Williams Sonoma Lemon Pound Cake Recipe and pour into a 9×13 pan. With the doubled recipe, I found the time to be a little off. I kept the baking temp the same but I only went about 50-60 minutes before it was ready to be pulled. So just watch it so you don’t burn it. Since everyone’s ovens are different.
For the Filling:
- In the top pan of a double boiler, whisk the eggs, sugar and key lime juice.
- Continue to whisk over medium heat. When the mixture starts to thicken, add a slice of butter, one at a time until you’ve added it all. Don’t stop whisking. Keep whisking until the butter has completely melted. The mixture should be pretty thick.
- Pour the softened gelatin to the lime mixture.
- Remove from heat. Using a fine mesh strainer, strain the mixture to ensure you don’t have any clumps or egg pieces left.
- Stir the lime zest. Allow to cool in the refrigerator until ready to use.
For the Icing:
- Beat the butter, key lime zest, vanilla and salt until creamy. Add the remaining ingredients one at a time and fully incorporate before moving on to the next one.
- When you get to the powdered sugar do just a little at a time and blend completely before adding more.
Ready to put it all together?
- Remove the cake carefully from the baking dish to a cooling rack. Using a knife, and starting at one end, slice the cake like a “bun” making two. Set the top piece aside.
- Spread the Key Lime Filling across the bottom.
- Place the top piece back on top gently.
- Frost the cake with the Key Lime Frosting. Sprinkle the top with shredded coconut and more key lime zest.
- Place the entire thing into the refrigerator for about an hour to chill.
- Slice and serve!