This big cake is soft, tender, fluffy and moist and filled with key lime flavor!
6 cups cake flour or White Lily All Purpose Flour
4 cups sugar
6 teaspoons baking powder
1 teaspoon salt
1 cup key lime juice
2 cups whole milk
2 cups vegetable oil
1 tablespoon vanilla extract
2 tablespoons lime extract
4 large eggs
Preheat oven to 325°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat and lining the bottom with parchment paper (if using two piece pan, fit with a parchment paper square between the two pieces first). In a large bowl, sift together all dry ingredients. Create a well in the center and add wet ingredients. Stir the liquids to break up the eggs, then gradually incorporate the dry ingredients until fully combined. Pour batter into prepared tube pan and bake for 1 hour 50 minutes or until a skewer inserted into the cake comes out nearly clean. Let cool until the pan is comfortable enough to handle, then run a thin spatula along the edges to loosen the cake. Transfer the cake to a wire rack by first turning it onto its side, then inverting it fully. (If using a two-piece pan, invert the entire cake without separating the pieces.) Allow the cake to cool completely before serving.
Key Lime Icing
3 cups powdered sugar
3-5 tablespoons key lime
Thinly sliced key lime peels
2 tablespoons granulated sugar
Beat powdered sugar and 3 tablespoons key lime juice with an electric mixer. Add more liquid a spoonful at a time until you reach the desired consistency. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more liquid, one spoonful at a time. Slowly pour over cooled cake. Allow icing to set for 10 minutes or until tacky to the touch. Toss key lime peels with granulated sugar and decorate cake.
