butter.city

I saw this key lime pie-cake in my feed, but didn’t want to go out and buy any limes, so I tried the graham cracker cake instead, and it was delicious with a lemon cream cheese frosting!

Recipe:

graham cracker cake modified from Liv For Cake’s Key Lime Pie Cake

takes about an hour

makes 8 cupcakes or 2 small 6″ cake layers

You need:

one large bowl, 1 medium bowl, 1 measuring cup (minimum 2 c capacity)

additional one medium bowl for frosting

Graham cracker cake:

4 Tbsp unsalted butter, at room temperature

1/2 c granulated sugar

1 large egg, at room temperature

1/2 c all-purpose flour, loose

1/4 c graham cracker crumbs

3/4 tsp baking powder

pinch salt

3/8 c buttermilk

1/2 tsp vanilla extract

Lemon cream cheese frosting:

4 oz cream cheese, at room temperature

2 Tbsp butter, softened

1 1/2 tsp lemon juice

1 tsp lemon zest

about 1 c powdered sugar

Preheat oven to 350 deg F. Line two 6″ cake pans with parchment or a cupcake pan with cupcake liners.

Combine dry ingredients in a medium bowl: 1/2 c all-purpose flour, loose, 1/4 c graham cracker crumbs, 3/4 tsp baking powder and pinch salt. In a measuring cup, mix 3/8 c buttermilk and 1/2 tsp vanilla extract.

In the large bowl, cream together 4 Tbsp unsalted butter, at room temperature and 1/2 c granulated sugar until fluffy. Mix in 1 large egg, at room temperature. To buttercream, alternate adding dry and wet ingredients, beginning and ending with flour (thirds of dry ingredients, halves of wet ingredients).

Scoop halves of the batter into cake pans, or 2 Tbsp for each cupcake. Bake for about 15-20 minutes until toothpicks come out clean.

To make frosting, cream together all ingredients until well combined, adding powdered sugar to taste: 4 oz cream cheese, at room temperature, 2 Tbsp butter, softened, 1 1/2 tsp lemon juice, 1 tsp lemon zest and about 1 c powdered sugar.

Place cakes or cupcakes on a cooling rack until fully cooled before frosting.