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Easy Key Lime Cake with Pepitas

Bursting with key lime goodness and toasted pepitas this key lime pepita cake is delicious.
Author Vianney Rodriguez

Ingredients

  • For the Cake
  • 1 stick unsalted butter at room temperature
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup sour cream
  • 2 teaspoons grated key lime rind
  • 1/2 cup toasted and salted pepitas hulled pumpkin seeds
  • For the Key Lime Syrup
  • 1/2 cup fresh squeezed key lime juice
  • 1/2 cup superfine sugar

Instructions

  1. Directions
  2. Butter and line 9-inch round cake pan with parchment paper.
  3. Preheat the oven to 350 degrees.
  4. Cream the butter and sugar in an electric mixer until soft and light. Add the eggs and continue mixing until smooth. In a separate bowl, whisk together the flour, salt and baking powder. Add in thirds, alternately with the sour cream. Remove the bowl from the mixer and fold in the grated key lime rind. Scrape the cake batter into the prepared cake pan and sprinkle the pepitas evenly over the top. Place the cake on the middle rack and bake for 45 to 50 minutes or until the cake is golden brown and a skewer inserted in the middle comes out clean.
  5. While the cake is baking, whisk together the key lime juice and superfine sugar in a small bowl. Continue mixing until all the sugar is dissolved. Set aside. Cool the cake in the pan on a wire rack for 15 minutes. Then, using a wooden skewer, poke holes all over the surface of the cake. Spoon the key lime syrup evenly over the cake while it’s still warm. Carefully remove cake from pan once it has cooled. You can unmold the cake once it’s completely cooled.

Recipe Notes

recipe from Rick Bayless