When I lived at home we didn't often have limes on hand, but when the happy circumstance arose that we had lemons and limes at the same time, we couldn't resist making this moist, flavorful cake. This recipe is inspired by the lemon-lime syrup cake in Greek Cooking, by Rena Salaman and Jan Cutler. I add rosemary to bring complexity to the flavor, and cornmeal for a richer texture. The glaze gives color and an aromatic citrus scent as added temptation. —Katharine
1 1/3 cups
all purpose flour
3 1/2 teaspoons
1 1/4 cups
butter, room temperature
eggs, room temperature and beaten
grated lemon rind of 2 lemons
finely pared rind of 1 lime
finely pared rind of 1/2 lemon
In This Recipe
Preheat the oven to 325 F. Grease a 9 x 1 1/2 inch round cake pan.
Mix together the flour, cornmeal, baking powder, and salt in a bowl. Add the sugar, butter and eggs and beat to combine. Then beat in the rosemary, lemon rind and juice, adding the juice gradually.
Put the batter into the cake pan, smoothing the top and making a shallow well in the center with a spatula. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
Meanwhile, in a small saucepan over medium heat, mix together the glaze ingredients until the sugar is dissolved. As soon as the cake is out of the oven, poke holes all over the top with a fork and pour the warm syrup evenly over the top. Let the cake cool off in the pan and serve out of the pan warm or cold.