LIME CAKE FROM SCRATCH
Delicious Lime Layer Cake from Scratch with Lime Curd Filling
Provided by Melissa Diamond
Number Of Ingredients 21
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.
MY FAMILY'S FAVORITE FRESH APPLE CAKE
This is a Fivekiller family-favorite fresh apple coffee cake. I got this recipe from my mother's handwritten recipes while cleaning out the old homestead in Cherokee, North Carolina. Our family wants it for dessert at all family gatherings. Store in the refrigerator.
Provided by Fivekiller1N
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h50m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan and spread apples evenly over the bottom.
- Beat eggs with a mixer until thick and light. Mix in sugar and oil.
- Stir flour, cinnamon, baking soda, and salt together in a bowl; add to the egg mixture and beat until incorporated. Stir in walnuts, raisins, and vanilla extract; batter will be very thick. Spread batter over the apples in the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool, about 30 minutes.
- Meanwhile, beat cream cheese until fluffy. Beat in melted butter. Add confectioners' sugar, lemon zest, and lemon juice; mix until well combined. Spread frosting over the cooled cake.
Nutrition Facts : Calories 357.5 calories, Carbohydrate 43.4 g, Cholesterol 38.6 mg, Fat 19.9 g, Fiber 1.5 g, Protein 4 g, SaturatedFat 5.1 g, Sodium 138.9 mg, Sugar 32.3 g
LIME CHIFFON CAKE
The next time you spot lovely little limes at the grocery store, pick some up and make this outstanding cake! A cool, refreshing curd peeks out from every tender slice.-Redawna Kalynchuk, Sexsmith, Alberta
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Let eggs stand at room temperature for 30 minutes., In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lime juice, lime zest and vanilla. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around sides and center tube of pan; set aside., For lime curd, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lime juice, zest and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., In a small bowl, beat cream until stiff peaks form; fold in 1-1/2 cups curd., Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with remaining curd. Top with remaining cake layer; spread whipped cream over top and sides of cake. Garnish with lime zest.
Nutrition Facts : Calories 600 calories, Fat 33g fat (14g saturated fat), Cholesterol 255mg cholesterol, Sodium 353mg sodium, Carbohydrate 71g carbohydrate (55g sugars, Fiber 1g fiber), Protein 8g protein.
NO BAKE LIME MOUSSE TORTE
This torte is tart and tangy. I take it to a lot of potluck dinners and everyone raves and begs for the recipe. It is easy and can be made several days ahead. Decorate with dollops of whipped cream, raspberries, and fresh mint leaves, if desired.
Provided by RB1953
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 8h45m
Yield 12
Number Of Ingredients 10
Steps:
- Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.
- Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
- Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.
Nutrition Facts : Calories 669.2 calories, Carbohydrate 46.3 g, Cholesterol 146.7 mg, Fat 52 g, Fiber 0.4 g, Protein 7.7 g, SaturatedFat 31.5 g, Sodium 295 mg, Sugar 37 g
KEY LIME RUM CAKE RECIPE BY TASTY
This rum and citrus-infused cake will be your new favorite dessert! Bake the cake, brush it liberally with a buttery rum soak, then drizzle it all over with an easy-to-make glaze packed with key lime juice and zest. Sweet, tart, and boozy, all in one bite!
Provided by Nichi Hoskins
Categories Desserts
Time 9h35m
Yield 10 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 325°F (170°C). Grease a 10-12-cup bundt pan with nonstick spray. Dust the inside of the pan with flour and turn the pan to coat evenly, then shake out any excess.
- Make the rum cake: In a large bowl, mix together the flour, sugar, pudding mix, baking powder, salt, butter, and canola oil with an electric hand mixer on medium speed until mixture is well incorporated and looks sandy.
- With the mixer running on low speed, add the milk and eggs and beat until the batter is smooth. Scrape down the sides of the bowl with a spatula as needed.
- Add the rum, vanilla, lime juice, and lime zest and stir with a rubber spatula to incorporate.
- Pour the batter into prepared bundt pan, then smooth the top with a spatula.
- Bake the cake for 45-55 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool slightly in the pan.
- Make the rum soak: In a medium saucepan, combine the butter, sugar, water, salt, and rum. Bring to a boil over high heat, then reduce the heat to low and simmer for 5-10 minutes, until the syrup thickens slightly. Transfer the syrup to a medium bowl and stir in the vanilla and lime juice.
- Use a long skewer to poke holes all over the cake. Pour about ¼ cup (60 ML) of the syrup over the cake . Allow the syrup to soak in (this may take 1-2 minutes), then continue pouring over the remaining syrup, ¼ cup at a time.
- Cover the pan loosely with plastic wrap and let the cake sit overnight at room temperature.
- When ready to serve, loosen the edges of the cake with a butter knife and invert onto a wire rack set inside a rimmed baking sheet. If the cake doesn't release easily, place it in a 350°F oven for about 10 minutes to soften the syrup.
- Make the key lime glaze: In a small bowl, whisk together the powdered sugar, lime juice, and lime zest until combined.
- Pour the glaze over the top of the cake.
- Transfer the cake to a platter, then slice and serve. Leftover cake can be wrapped in plastic wrap and stored at room temperature for 3-4 days.
- Enjoy!
Nutrition Facts : Calories 666 calories, Carbohydrate 76 grams, Fat 32 grams, Fiber 1 gram, Protein 6 grams, Sugar 50 grams
FAMILY FAVORITE LIME CAKE
Make and share this Family Favorite Lime Cake recipe from Food.com.
Provided by Gramma Robbie
Categories Gelatin
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix together cake mix, gelatin, oil, eggs, and orange juice.
- Pour into three 8 inch greased and floured cake pans.
- Bake according to instructions on box.
- Allow to cool, then frost.
- To make frosting: In a large bowl, beat the butter and cream cheese until fluffy and light. Add lime juice and confectioners sugar beating well.
Nutrition Facts : Calories 700.2, Fat 39.2, SaturatedFat 12.6, Cholesterol 112.5, Sodium 450.7, Carbohydrate 83.5, Fiber 0.5, Sugar 66.3, Protein 6.2
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