Trisha Yearwood Key Lime Cake
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Trisha Yearwood’s Key Lime Cake is a tasty treat you can make at home. This cake has a fresh, tangy flavor that’s perfect for summer. You can whip up this yummy dessert in just an hour, with 20 minutes of prep and 40 minutes of baking time.

The recipe uses lime gelatin to give the cake its zingy taste. It also has orange and lemon juice for extra citrus punch. The creamy icing on top makes it even more delicious. You’ll love how the sweet and tart flavors blend together in each bite.

Exact Ingredients List
Here’s what you’ll need to make Trisha Yearwood’s Key Lime Cake:
For the cake:
- 1 (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 vegetable oil
- 3/4 cup orange juice
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 5 large eggs, slightly beaten
For the glaze:
- 1/2 cup key lime juice (about 25 small key limes or 4 large limes)
- 1/2 cup powdered sugar
For the icing:
- 1/2 cup butter, room temperature
- 1 (3-ounce) package cream cheese, room temperature
- 1 (1-pound) box powdered sugar
Make sure you have all these ingredients ready before you start baking. This recipe serves 12 people and takes about 20 minutes to prep and 40 minutes to cook. Each serving has about 297 calories.
Remember to bring the butter and cream cheese to room temperature before making the icing. This will help them mix better and create a smoother icing for your cake.
Instructions
Preheat your oven to 350°F. Grease a 9x12x2-inch cake pan with butter and dust it with flour. You can also line it with parchment paper if you prefer.
Mix the dry ingredients in a large bowl: gelatin, sugar, flour, salt, baking powder, and baking soda. Stir them well.
Add the wet ingredients: oil, orange juice, lemon juice, vanilla, and eggs. Mix until smooth. Pour this batter into your prepared pan.
Bake for 35-40 minutes. Check if it’s done by inserting a toothpick in the center – it should come out clean.
Let the cake cool in the pan for 5 minutes. Then move it to a cooling rack. Poke holes all over the cake with a fork.
For the glaze, mix lime juice and powdered sugar until smooth. Pour this over your warm cake. Let it cool completely.
To make the icing, beat butter and cream cheese until fluffy. Add powdered sugar and mix until smooth.
Spread the icing over your cooled cake. Pop it in the fridge before serving. Enjoy your tasty key lime cake!

Possible Substitutes List
Can’t find all the ingredients for Trisha Yearwood’s Key Lime Cake? Don’t worry! Here are some easy swaps you can use:
• Lime-flavored gelatin: Use lemon gelatin and add 1 teaspoon of lime zest
• Key lime juice: Regular lime juice works great too
• Orange juice: Try pineapple juice for a tropical twist
• Vegetable oil: Substitute with melted coconut oil or applesauce for a healthier option
• Cream cheese: Greek yogurt can work in the icing for a tangy flavor
• All-purpose flour: Cake flour will make the cake even lighter and fluffier
For a dairy-free version, try these substitutions:
• Butter: Use vegan butter or coconut oil
• Cream cheese: Dairy-free cream cheese alternative
Can’t find key limes? Regular limes are fine. Just use about 4 large limes instead of 25 small key limes.
Remember, baking is part science and part art. Feel free to experiment with these substitutes to make the cake your own!
How To Make It Diabetes-Friendly
To make this key lime cake more diabetes-friendly, you can try a few simple swaps. Replace the sugar with a low-carb sweetener like stevia or erythritol. Use whole wheat flour instead of all-purpose flour for added fiber.
Cut down on the oil by using unsweetened applesauce for half the amount. This reduces fat and calories. Choose a sugar-free lime gelatin to lower the carb count even more.
For the glaze, mix lime juice with a sugar-free powdered sweetener. The icing can be made with reduced-fat cream cheese and a sugar-free powdered sweetener.
Here are some other tips:
- Use smaller portion sizes
- Add chopped nuts for protein and healthy fats
- Serve with fresh berries for extra nutrients
These changes will make the cake better for blood sugar control. You’ll still get that tangy lime flavor, but with fewer carbs and calories. Remember to check with your doctor about how sweets fit into your meal plan.
Tips, Tricks & Storing
For the best key lime flavor, use fresh key limes if you can find them. Regular limes work too if key limes aren’t available. When juicing the limes, roll them on the counter first to help release more juice.
Make sure your ingredients are at room temperature before starting. This helps everything mix together more smoothly. Don’t overmix the batter – stop stirring as soon as everything is combined.
To check if your cake is done, insert a toothpick in the center. It should come out clean or with just a few moist crumbs. Let the cake cool completely before adding the icing.
You can make this cake a day ahead. Store it covered in the fridge for up to 3 days. For longer storage, you can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.
To serve, let the cake sit at room temperature for about 30 minutes. This allows the flavors to come alive. Cut into squares and enjoy the tangy, sweet taste of Trisha Yearwood’s key lime cake!