Serendipitous Discovery: Lime Cake With A Cream Cheese and Lime Glaze

Monday, April 27, 2020

Lime Cake With A Cream Cheese and Lime Glaze

Hey there!

Do you hate limes? This recipe is not for you. (Also, what is wrong with you?) Do you LOVE limes? Then this is DEFINITELY the dessert for you!

Between the batter and the glaze, there is the zest of TWO WHOLE limes in this thing!! You're welcome. I brought the zzziiing! It has just the right amount of tartness, it's not overly sweet, and there are little lime zest pieces everywhere to delight you! I have been playing with this recipe for a couple months now, and can honestly say it's "my own", so I hope you enjoy it!

What you'll need:

- a standing mixer

- a 7 inch pan, or a bundt pan. This would probably work well in a loaf pan, too!

Ingredients:

Cake:

1 1/2 (195 gr) cups flour

1 tsp baking powder

1 cup (200 gr) sugar

2 eggs

zest of one lime

2-3 tbsp lime juice

10 tbsp sunflower oil (canola would work, too)

10 tbsp milk

Cream Cheese and Lime Glaze:

3 oz/85 gr room temperature cream cheese

2/3 cup powdered sugar

1 tsp lime juice

zest of one lime

splash of milk

Directions:

1. Preheat your oven to 350 F / 180 C. Prep your baking dish with non-stick spray and flour.

2. Whisk together the flour and baking powder in a bowl and set aside.

3. Using the paddle attachment on your mixer, mix together the sugar and eggs on a low-medium setting for 5 minutes.

4. With the mixer still going on low, add zest, lime juice, oil and milk. Mix until smooth.

5. Spoon in flour/baking powder mixture in about 4 increments, making sure it is fully combined each time.

6. Pour into your prepped pan, and place in the oven.

7. Bake for about 50-55 minutes, or until a toothpick insterted in the middle comes out clean. (The bake time will vary, depending on what shape your pan is. I initially planned on 40 minutes, then added 5 minutes at a time. The top was getting brown though, and I was worried that it would get too brown and dry, so I put a sheet of aluminum foil over it, and it did the trick - the middle baked, while the top stayed golden.)

8. While your cake is baking, using the whisk attachment on your mixer, combine the ingredients for your glaze. (You can adjust the thickness to your liking by playing with the powdered sugar/lime juice or zest ratios - powdered sugar will thicken it but also sweeten it, so if you want it thicker but lime-y add more zest. Lime juice will thin it out.)

9. Wait for your cake to cool a bit, flip it into a cooling rack or plate. We decided to eat it pretty soon after I baked it, but you could let it come to room temperature, too.

10. Pour or spoon glaze on top to get desired effect - you could do just a little, for a rustic look, or you can completely cover the top, and even garnish with a slice of lime - like I did. :)

11. Serve, and enjoy!