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+ servings
Easy Key Lime Cake, made from scratch

Key Lime Cake

Key Lime Cake Recipe - an easy cake recipe filled with lime flavor and saturated with key lime glaze and a lime whipped cream topping. It's the BEST party cake!
Prep Time 30 minutes
Cook Time 35 minutes
Servings 12 servings
Calories 318kcal
Author Dorothy Kern



  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1/4 cup key lime juice
  • 1 tablespoon lime zest from about 1 large or 2 medium limes
  • 1/2 cup milk


  • 3 ounces key lime juice about 6 tablespoons
  • 2 tablespoons SPLENDA Naturals Sugar & Stevia Sweetener Blend

Whipped Cream Topping:

  • 1 cup heavy whipping cream
  • 1 tablespoon SPLENDA Naturals Sugar & Stevia Sweetener Blend
  • Zest of one small or half a large lime
  • Additional zest and/or lime slices for garnish (optional)


  • Preheat oven to 350°F. Spray a 9” square pan with nonstick cooking spray, or butter and flour it.
  • Whisk flour, baking powder, and salt in a medium bowl.
  • Add oil and SPLENDA to a large bowl and with hand mixer or stand mixer, until thick and yellow. Add eggs one at at time, beating after each addition. Beat in vanilla extract, lime juice, and zest.
  • Add the flour mixture and milk alternately, starting and ending with the flour. Don’t over mix! Pour batter into prepared pan.
  • Bake for 25-35 minutes until a toothpick comes out clean. Note: the cake will look a bit different when done than a normal cake does; this is because of the sugar substitute. Use the toothpick to test doneness.
  • While the cake is baking, make the glaze by heating the lime juice and SPLENDA in a small pan over medium heat. Cook just until it starts to boil, stirring to make sure the sugar is dissolved. Remove from heat and cool until the cake is done.
  • When the cake comes out of the oven, poke several tiny holes all over the top of the cake with a toothpick. Pour the glaze over the top. Cool completely before frosting.
  • Make the whipped cream frosting: beat cold heavy whipping cream until stiff peaks form, slowly adding the SPLENDA and lime zest during mixing. Frost the top of the cake and sprinkle with more lime zest and/or lime slices.
  • Best served the day it’s frosted with the whipped cream, but the cake can be made up to 24 hours in advance (cover cooled cake tightly with plastic wrap and store on the counter). Frost just before serving.


Serving: 1slice | Calories: 318kcal | Carbohydrates: 27g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 171mg | Fiber: 1g | Sugar: 14g