Christmas

Lime Cake.

by:
May  3, 2019
Photo by Foodworm
Author Notes

I thought I would like to try something akin to the ubiquitous lime cookies. I eliminated the Grand Marnier and increased the milk. (Couldn't think of a liqueur that is lime flavored and didn't make it to the liquor store to research it.) Because I eliminated the liqueur I increased the sugar for sweetness and the milk to make the volume the same. —Foodworm

  • Prep time 25 minutes
  • Cook time 1 hour
  • Serves 8-10
Ingredients
  • 2 cups Sugar
  • 2 cups All purpose flour
  • 1 1/2 teaspoons Kosher Salt
  • 1/2 teaspoon 1/2 Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 1/2 cups Whole Milk
  • 3 Large Eggs room temperature
  • 4 Limes
  • 1/3 cup Confectioner Sugar
In This Recipe
Directions
  1. Preheat the oven to 375 degrees. Place the rack in the middle slot of the oven. Butter a 9 x 2 inch cake pan sides and both. Put a 9 inch round of parchment paper in the bottom of the cake pan. (Don't butter or spray it.)
  2. Zest three of the limes and set aside. Squeeze the limes. You should have 1/3 cup of lime juice.
  3. Combine the first four dry ingredients in a mixing bowl. Put the baking soda in a small strainer and push it through into the mixing bowl with the other dried ingredients (this helps to avoid lumps of baking powder in the batter. Whisk them together until combined.
  4. Break the eggs into a glass wide mouth 4 cup measuring cup (you can use a bowl but I like the ability to pour the liquid ingredients into the dry ones). Whisk them until they are combined. Add in the milk, the lime zest and juice and combine. Then add in the oil and whisk it into the other liquid ingredients until it emulsifies.
  5. Pour the liquid ingredients into the bowl of dry ingredients and mix until combined. Be sure all of the flour is combined into the liquids.
  6. Pour into the prepared cake pan and place the cake pan on a cookie sheet. Put onto the middle rack of the oven. Turn the oven temperature down to 350 degrees. Bake for 30 minutes, then turn the cookie sheet 180 degrees and bake for another 30 minute. Check for doneness with a cake tester of a dry knife (not a serrated one). If the tester (knife) does not come out clean, bake another 5 minutes.
  7. Zest the 4th lime. Sift the confectioner's sugar into a small bowl and sprinkle the lime zest over it. Let it sit while the cake bakes.
  8. When it is done, remove the cake from the oven to a wire rack. After 10 minutes run a knife around the inside edge to loosen it. Turn it over (use oven mitts; it will still be too hot to handle) onto the rack to continue to cool. Remove the parchment paper. This is not the top of the cake.
  9. After another 10 minutes, sift the confectioners sugar all over the top and then rub the lime zest left In the strainer to clean it of sugar and sprinkle the zest on top of the sugar on the cake.
  10. This cake is an American dessert. The drop down menu below wasn't working properly and would not tag the recipe.

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