Lime Cake

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.

Purchasing the items in this post supports this blog, at no additional cost to you. As an Affiliate Product marketer and Amazon Associate, I earn from qualifying purchases.

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.

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 until the edges are golden and set, and the middle is puffed up. 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

Check out these other recipes:

Happy baking!

Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

📖 Recipe

Lime Cake

Mary

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 lime cake is super easy to make and the texture is super impressive.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Baking, Cake

Cuisine American

Servings 12 people

Equipment

• nine inch springform round baking pan

Ingredients

  

1x2x3x

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

Makes: 9inch9 x 9inch round

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 until the edges are golden and set, and the middle is puffed up. 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

Video

Notes

How to tell the cake is ready:

The edges will be set and golden brown, and the middle will be puffed up. If you see any bubbles around the middle, that's a good sign that it's ready. If the middle isn't puffed and the edges are getting too dark, tent the top with aluminum foil to prevent burning, lower the temperature, and keep an eye on it. 

For an ultra gooey texture, I recommend serving the cake when it's slightly warm at room temperature.

For a firmer texture, chill the cake for a few hours or overnight (like you would a cheesecake). Sprinkle with powdered sugar and serve.

Storage:

The 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.

Keyword gooey butter cake, gooey lime butter cake, lime bar cake, lime butter cake, lime cake, lime cheesecake cake

Tried this recipe?Let us know how it was!