This lime cake has a soft, buttery cake at the bottom and a gooey, tangy lime filling that bakes right into the cake. It’s like a gooey butter cake but with lime! It tastes like a cross between cheesecake and lime slice. This cake is super easy to make and the texture is super impressive.
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Why you will LOVE this recipe:
- Gooey butter cake: It has a buttery cake batter and a gooey filling that bakes right into the cake.
- Lime: Lime juice and zest gives the cake lots of lime flavour.
- Easy: The cake is so easy to make and the filling bakes right on top.
Jump to:
Why this is the best cake ever
It's easy to make and has a filling baked right into the cake - making it even easier to make.
Think: Soft buttery cake with chewy edges and a creamy filling that tastes like a gooey cheesecake custard.
You don't need an electric mixer to bring it together and it's still so impressive.
Why you need to rub zest and sugar together
The first step to making the cake is rubbing lime zest and granulated sugar until super fragrant and the sugar is moistened. This helps zest release all the fragrant oils into the cake. That will give the cake lots of flavour without needing to use lime extract.
How to get the perfect gooey texture
Make sure the filling is fully baked to set. I recommend eating it at room temperature for a soft and gooey texture.
The cake is ready when the edges are golden brown and the filling is puffed up. If you see bubbles, that's a good sign. The filling will be jiggly out of the oven and a knife inserted into the middle won't come out clean.
Wait until the cake cools to room temperature before cutting into it. That way the filling will have time to set.
Gooey butter cake flavours
This is a twist on the classic Louisiana gooey butter cake.
Check out this lemon butter cake recipe for a lemon version.
Substitute the lime zest and juice for blood orange for another twist.
Make ahead & storage
For the best gooey texture, I recommend serving this cake at room temperature. It can be chilled for a firmer texture.
This gooey lime cake will keep well in the fridge (store in an airtight container or cake carrier) for up to 3 days. You can freeze slices in an airtight container for up to 2 months. Wrap them in parchment paper to prevent them from sticking in the freezer.
Key ingredients
Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!
All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
Butter: Good quality, real butter gives best results.
Cream cheese: Full fat, brick style cream cheese works best. Don't use low fat cream cheese because it has too much water content.
Matcha powder: This gives a subtle green tint to the filling. You can use food colouring instead or omit it altogether.
Lime: Key lime or regular lime will work well in this recipe.
Step by step: cake batter
Step 1 - Preheat oven to 340°F (170°C). Butter the bottom and sides of an 8” or 9” round springform pan. For a non springform pan, use a regular round pan and line the bottom and sides with a piece of parchment paper, leaving enough overhang at the edges to be able to lift the cake out after baking.
Step 2 - In a large bowl, combine sugar and lime zest. Rub the mixture with your fingers until it becomes fragrant and the sugar looks a bit wet.
Step 3 - Add salt, egg, melted butter, and lime juice into the same bowl. Whisk to combine.
Step 4 - Sift flour and baking powder right into the same bowl. Fold just until no more dry streaks of flour remain.
Step 5 - Transfer the thick batter into the prepared baking pan and spread it out in an even layer.
Lime filling
Step 1 - Combine cream cheese and powdered sugar, beat until no more lumps remain.
Step 2 - Add salt, yolks, lime juice, lime zest, and matcha powder (optional).
Step 3 - Beat until completely smooth. Pour filling on top of the cake batter and place onto a larger baking sheet. Bake for 45-55 minutes until the edges are golden and set, and the middle is puffed up. The middle will be jiggly. If you see bubbles around the middle that is a good sign. Tent the top of the cake with aluminum foil to prevent from browning too soon if needed.
Step 4 - Let the lime cake cool for 15 minutes. Run a knife along the edges to help release. Remove the sides of the cake (or lift it out) and let cool to room temperature. Dust with powdered sugar before serving.
FAQ
Yes, you may have to add 5 minutes to the baking time since it'll be thicker and watch so it doesn't burn. Tent with foil if it starts getting too golden brown.
The cake is ready when the edges are golden brown and set and the middle is puffed up. If you see the middle bubbling, that means it's ready.
Double check your oven temperature with an oven thermometer. Turn down the oven temperature and tent the top with foil. Make sure you're baking in the middle of the oven.
Yes you can, check out my lemon butter cake recipe.
Freshly squeezed will have the best flavour. I don't recommend using bottled lime juice. You need lime zest anyways so just squeeze those limes after zesting.
You will need about 4-5 limes for this recipe, depending on their size. You will need more if using key limes.
First, grate the lime zest for the recipe. Then roll the limes on your countertop to soften them. Cut in wedges and squeeze into a cup. Measure out the amount needed for the recipe.
Check out these other recipes:
Happy baking!
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📖 Recipe
Lime Cake
Ingredients
Cake
- 1 cup sugar
- 2 limes zested
- ⅛ teaspoon sea salt
- 1 large egg
- 1 cup butter melted and cooled
- 3 tablespoons lime juice
- 2 ¾ cup all purpose flour
- 2 ½ teaspoons baking powder
Filling
- 8 oz cream cheese softened
- 2 cups powdered sugar
- ⅛ teaspoon sea salt
- 2 egg yolks
- 2 tablespoons lime juice
- 1 lime zested
- ½ teaspoon sifted matcha powder for green colour, optional
- 4 tablespoons powdered sugar
Instructions
Cake
- Preheat oven to 340°F (170°C). Butter the bottom and sides of an 8” or 9” round springform pan. For a non springform pan, use a regular round pan and line the bottom and sides with a piece of parchment paper, leaving enough overhang at the edges to be able to lift the cake out after baking.
- In a large bowl, combine sugar and lime zest. Rub the mixture with your fingers until it becomes fragrant and the sugar looks a bit wet.1 cup sugar, 2 limes
- Add salt, egg, melted butter, and lime juice into the same bowl. Whisk to combine.⅛ teaspoon sea salt, 1 large egg, 1 cup butter, 3 tablespoons lime juice
- Sift flour and baking powder right into the same bowl. Fold just until no more dry streaks of flour remain.2 ¾ cup all purpose flour, 2 ½ teaspoons baking powder
- Dump the thick batter into the prepared baking pan and spread it out in an even layer. Set aside.
Filling
- Combine cream cheese and powdered sugar, beat until no more lumps remain.8 oz cream cheese, 2 cups powdered sugar
- Add salt, yolks, lime juice, lime zest, and matcha powder (optional).2 egg yolks, 2 tablespoons lime juice, 1 lime, ½ teaspoon sifted matcha powder, ⅛ teaspoon sea salt
- Beat until completely smooth. Pour filling on top of the cake batter and place onto a larger baking sheet. Bake for 45-55 minutes until the edges are golden and set, and the middle is puffed up. The middle will be jiggly. If you see bubbles around the middle that is a good sign. Tent the top of the cake with aluminum foil to prevent from browning too soon if needed.
- Let the cake cool for 15 minutes. Run a knife along the edges to help release. Remove the sides of the cake (or lift it out) and let cool to room temperature. Dust with powdered sugar before serving.4 tablespoons powdered sugar
Holly
One of my new favorite desserts!!! So so good!!
Mary
So happy you liked it, thank you!