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Serving: Serve chilled or at room temperature for the best flavor and texture. Garnish with lime zest or slices for an extra pop of color.
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Storage: Store covered in the refrigerator for up to 4 days.
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Freezing: You can freeze unfrosted cake layers for up to 2 months. Thaw completely before frosting.
Variations
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Key Lime Cupcakes: Divide the batter into cupcake liners and bake for 12–15 minutes. Frost individually.
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Extra Tangy Frosting: Add a teaspoon of lime zest to the frosting for more citrus punch.
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Tropical Twist: Fold in shredded coconut between layers for added flavor and texture.
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Glaze Finish: Instead of cream cheese frosting, drizzle with a simple lime glaze (powdered sugar + lime juice).
FAQ
Q: Can I substitute real key limes instead of bottled juice?
A: Absolutely! Fresh key lime juice will give the frosting an authentic tangy flavor.
Q: Can I use regular lime Jell-O instead of key lime?
A: Yes, regular lime gelatin works perfectly and still provides that refreshing citrus taste.
Q: Do I need three layers, or can I make this as a two-layer cake?
A: You can bake in two 9-inch pans instead—just increase the bake time slightly.
Q: Can I make this ahead of time?
A: Yes, this cake tastes even better the next day as the flavors meld together. Simply store it covered in the fridge.
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