Easy Iced Lime Cake Recipes

LIME CAKE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees. Grease and flour two 8 x 2 inch round pans. I split the layers for four layers to assemble the cake, your could also bake in three 8 x 2 pans. This will give you more lime curd per slice. I used the reverse creaming method for this recipe.
• In the bowl of your mixer combine the cake flour, sugar, salt, baking powder, and lime zest.
• In a separate bowl combine eggs, milk, vegetable oil, and lime juice. Blend with a fork.
• Whisk the dry ingredients for 30 seconds to combine. Begin with your mixer on low speed, gradually increasing to medium speed as you add the slices of butter a few pieces at a time. Beat until the dry ingredients are crumbly and moistened by the butter. The look & texture will be similar to coarse sand. Scrape the bottom and sides of the bowl to make sure there is no dry flour.
• Slowly add approximately 1/2 of the egg mixture to the dry ingredients and beat at medium speed for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the bowl and add the remaining egg mixture in 2 additions, beating for 20 seconds after each addition.
• Bake at 350 degrees for 30 to 35 minutes (25 to 30 minutes if you bake in 3 pans) or until a toothpick inserted in the center comes out clean. Let cakes cool 10 minutes then turn out. Makes 6 1/2 cups of batter, works well for cupcakes.
• In a saucepan over medium heat bring the water and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves and the mixture is clear.
• Remove from heat and stir in the lime juice. Cool. If you want the mixture to be a thicker consistency, cook longer over low heat.
• Brush a small amount of the syrup onto your cake layers before you begin assembling your cake. Apply sparingly so that the cake does not become soggy. We apply while the cakes are still warm but you could also do this at room temp just before assembling. We prefer to use a pastry brush. With lime juice added to the mixture it will last 3 to 4 days in the refrigerator.
• Combine sugar and cornstarch in a saucepan, pour in water. Over medium heat, stir the mixture constantly until it thickens and comes to a boil. Boil for 1 minute, remove the pan from the heat.
• Spoon about 1/2 cup of the hot mixture into a small bowl containing the egg yolks and stir quickly until combined.
• Pour the egg mixture back into the saucepan. Return pan to medium heat and cook, stirring constantly, approximately 1 min. The mixture will thicken slightly.
• Remove from heat and stir in the butter, lime juice and lime zest. Cool before using.

LIME DRIZZLE CAKE

Steps:

• Butter: Take it out of the fridge a few hours before baking, so that it has time to soften.
• Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
• Prepare a loaf cake pan of about 30x12 cm/ 12 x5 inches. Butter it all over, sprinkle with a little flour, and shake the tin to distribute the flour all over the tin. Turn the tin upside over the sink and pat it on the back and the sides to remove the excess flour. Set aside.
• Zest 2 of the limes. Zest one lime by cutting the green skin very thinly and then cutting these pieces into very fine strips. You will need these for decorating the lime drizzle cake. Set aside.Zest the second lime by grating the green skin on the fine grater. Set aside.
• Juice the limes, you will need 100 ml/3.4 fl. oz/scant ½ cup lime juice. Set aside.
• Wet ingredients: Beat the soft butter and the sugar until light and fluffy, about 5 minutes. Add the eggs to the batter, one by one, mixing well in between.
• Add dry ingredients: Sift in the flour and the baking powder, add the finely grated lime zest and mix until combined.
• Bake: Transfer the batter into the prepared tin. Bake for 60-65 minutes or until a skewer inserted in the middle of the cake comes out clean.
• Leave the cake to rest in the pan for 10 minutes. Make the lime drizzle in the meantime.
• Combine: Sieve the icing sugar into a small bowl. Add the lime juice and stir well.
• Drizzle the cake: Prick the lime loaf cake with a skewer (or toothpick) all over. Pour the lime drizzle all over.
• Let cool completely in the tin.
• Decorate: Turn the cake onto a serving platter, sprinkle with icing sugar, and top with the reserved lime strips.

EASY ICED LIME CAKE

Steps:

• Pre-heat the oven to 180°C.
• Grease and line a 23cm / 9 inch square tin.
• Place all the cake ingredients into a mixer or use a hand mixer and mix until well combined.
• Tip into the tin and spread out to the edges and level with a palette knife.
• Bake for about 35 minutes until springs back to touch or an inserted skewer comes out clean.
• Allow to cool in the tin for 5 minutes before turning onto a rack to cool.
• Make the icing by mixing in enough of the lime juice to make a pourable but not too runny icing (or it will run off the cake).
• Pour onto the cake and allow to spread.
• If you have any more limes you could decorate with some zest.

KEY LIME CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 9 X 13-inch dish, and set aside.
• In a mixing bowl, mix the Lime Jello, sugar, flour, salt, baking powder, and baking soda until completely blended.
• Add the oil, Key Lime Juice, vanilla, eggs, and lime green food coloring. Mix until well blended.
• Pour the batter into the greased and floured 9 X 13 dish.
• Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
• Remove the cake to a wire rack to completely cool.
• When the cake is cooled, make the icing.
• Cream together the butter and cream cheese, until smooth and creamy.
• Add the powdered sugar, a little at a time, until all the powdered sugar is added, mixing between additions.
• Mix until the icing is smooth and creamy.
• Add a few drops of lemon juice at the very end of mixing, just to give the icing a fresh flavor.
• Ice the cake with the icing, and sprinkle a few crushed graham cracker crumbs on top - or you can top with green sugars.
• Add a slice of lime, serve, and Enjoy! Makes approximately 12 - 15 pieces.

ZINGY LIME DRIZZLE

Steps:

• Preheat the oven to 180C or 160C/fan. Line tin with greaseproof paper and set aside.
• Mix the butter with sugar until creamy and slightly pale. Add the grated lime zest and eggs, one at a time and mix well.
• Stir in the flour and mix well. Pour mixture into tin and cook for 45 - 50 minutes.
• Heat sugar, lime juice and zest in moderate heat (do not boil)
• Remove cake from oven. Prick the cake with a skewer and pour the drizzle mixture onto cake. Leave cake to cool and serve.

LIME CURD

Steps:

• Place all the ingredients, except the butter, in the food processor.
• Starting at the lowest power setting, switch on the processor and wait until everything has more or less blended.
• Slowly and systematically increase the power setting until you reach the maximum level.
• Leave it motoring for 5 minutes then over a period of one minute add the butter in equal quantities.
• Pour the contents in a container and let it chill in the fridge.

COCONUT CAKE RECIPE

Steps:

• Preheat oven to gas mark 4/180°C (160°C in a fan oven). Grease and line a 900g/2lb loaf tin.
• Put the flour, baking powder, golden caster sugar and tenderised sweetened coconut into a processor. Pulse to combine ingredients.
• Put the eggs into a jug with yogurt, zest and juice of limes and mix together with a fork. Pour into dry ingredients with butter and pulse till mixture is just combined.
• Pour the mixture into the prepared cake tin and bake for 45 mins till golden. Cool for 10 mins.
• To make the icing; peel the lime and put the lime flesh into a mini processor and whizz till lump free. Add icing sugar and blend to make a smooth icing. Pour over cake and sprinkle over the coconut.

LIME AND COCONUT CAKE

Steps:

• Preheat oven to 180°C fanbake.
• In a large bowl mix together lime zest, lime juice, oil, sugar, eggs and coconut cream until well combined.
• Add the desiccated coconut and sift in flour, baking powder and soda.
• Fold all ingredients slowly to mix everything together.
• Pour into a lined cake tray (Mine is 22 x 30cm) and bake for 35-40 minutes or until golden and a skewer comes out clean.
• Once cooked remove cake from tray after 10-20 minutes and place on a wire rack to cool.
• Icing: Mix all of the ingredients together then smooth over the cooled cake.

EASY ICED TEA

Steps:

• Put the tea bags, sugar, honey and 1.5 litres water in a large jug. Leave to infuse for 10 mins, then remove and discard the tea bags. Chill until ready to serve.
• Stir in the lemon juice, lemon slices, orange slices and mint leaves. Fill the jug with plenty of ice and stir again.
• Fill tall glasses with ice and pour over the iced tea, then serve with extra honey to taste.

LIME ITALIAN ICE

Steps:

• Fill a large bowl with ice water. Place another bowl inside so it's surrounded on all sides by the ice water. In a medium saucepan, bring water and sugar to a boil. When sugar has dissolved, remove from heat and add lime juice. Pour into bowl sitting in the ice bath to cool lime mixture, about 15 minutes. Pour mixture into a 10 by 12-inch baking dish that's sitting on a sheet tray and put in the freezer. After 1 1/2 hours, remove from freezer and scrape the ice with a fork, being sure to mix the softer center with the more frozen outer edges. Put back into the freezer for another 1 1/2 hours. Before serving, scrape again using the fork.

LEMON-LIME MAGIC CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
• In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.