Lemon Key Lime Layer Snack Cakes
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Lemon Key Lime Layer Snack Cakes

Author www.dailydishrecipes.com

Ingredients

  • This Lemon Pound Cake Recipe DOUBLED baked in a 9x13 pan
  • See directions for important notes about this recipe.

For the Filling:

  • 4 eggs
  • 1 cup sugar
  • 3/4 cup fresh squeezed key lime juice
  • 1/2 cup butter sliced
  • 1 teaspoon gelatin softened
  • 1 key lime zested

For the Icing:

  • 1/2 cup butter softened
  • 1 1/2 teaspoon fresh Key lime zest
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 tablespoons freshly squeezed key lime juice
  • 1 1/2 Tablespoon milk
  • 1 drop green food coloring optional
  • 16 ounces powdered sugar
  • Extra Key Lime Zest and Coconut topping

Instructions

For the Cake:

  • Double the Williams Sonoma Lemon Pound Cake Recipe and pour into a 9x13 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!