Key Lime Cake

RECIPESDESSERTSAGAVE
Written By By Kelly Doherty

We discovered two things that pair perfectly with summer and lime! The key lime cake has a kick from the layers of lime and is so refreshing with a little shot of Pierre’s Agave Spirit. We adapted this easy sheet cake from country super star Trisha Yearwood and you can find our version below and the original recipe here.

Key Lime Cake with Pierre's Blue Agave Spirit

INSTRUCTIONS:

For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan. 

  1. In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack. 

  2. For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing. 

  3. For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.

INGREDIENTS:

Cake: 

Butter, for greasing pan

Flour, for dusting pan

One 3-ounce package lime flavored gelatin

1 1/3 cups granulated sugar

2 cups sifted all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 cups olive oil

3/4 cup orange juice

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

5 large eggs, slightly beaten


Glaze:

1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)

1/2 cup confectioners' sugar


Icing:

1/2 cup (1 stick butter), room temperature

One 8-ounce package cream cheese, room temperature

One 1-pound box confectioners' sugar


We totally forgot to flour the pan when creating this at Kiepersol.
It came out a little messy, but tasted delicious! Don’t forget the flour!

By Kelly Doherty

Kelly Doherty is the Branding and Marketing Director of Kiepersol in Tyler Texas. She has been with the estate since its inception in 1998 creating the brand from the ground up, literally helping plant the first Cabernet and Sangiovese vines. 

A photographer, graphic designer, and writer at heart, the winery and vineyard are the inspired backdrop for Kelly’s creative endeavors. She designs the website, runs the social media team, and hosts a vineyard blog. She is a wine and spirits packaging expert with over 25 years of designing eye-catching classic and timeless designs.

She holds a WSET Level 2 Award in Wines from the Wine and Spirits Education Trust and is in the midst of the exciting journey of Level 3. Teaching and giving behind-the-scenes tours on the estate are her passion. You can also find her creating wine pairing dinners with chefs across the state.

Her other adventures include life coaching and podcasting. Kelly is the creator of the ‘Drink a Little’ podcast that explores the possibilities intertwined in the world of wine and wellness. Each week a different wine from around the world is tasted and paired with a conversation about creating a balanced and abundant life without overdrinking.

*Kiepersol is a Texas wine and culinary destination with a vineyard, winery, distillery, steak house, fifteen B&B rooms, and even an RV Park located in the countryside ten miles south of Tyler, Texas. Kiepersol has recently won the Top Texas Winery Award from the Houston Livestock Show & Rodeo International Wine Competition of 2024.

kellydoherty.com

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