Lime Cake Recipes

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.

LIME CAKE

Steps:

• Combine the egg yolks and sugar in a medium mixing bowl and whisk vigorously until smooth.
• Whisk in the lime juice and zest. Pour the mixture into the top of a double boiler set over simmering water.
• Cook, stirring, until mixture is pale in color and thickens enough to coat the back of a wooden spoon-about 15 to 20 minutes. (See the body of this post for a visual guide to determining when your lime curd is done.)
• Remove from the heat and whisk in the butter 1 tablespoon at a time, stirring to melt each pat of butter before adding the next.
• Scrape the curd into a clean mixing bowl and cover with plastic wrap, pressing the wrap onto the surface of the curd to prevent a skin from forming. (If you prefer, you can strain the curd through a fine mesh sieve to eliminate any lime zest before putting it in the clean bowl.)
• Refrigerate until completely chilled before using. Once chilled, lime curd can be stored in the fridge, in an airtight container, for up to about a week.
• Preheat the oven to 350 degrees. Spray 3 8-inch round cake pans with cooking spray. Line the bottoms of the pans with parchment, spray the parchment with cooking spray, and set pans aside.
• Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside. (These are the dry ingredients.)
• In a large mixing bowl, beat the butter with with an electric mixer until smooth.
• Add the sugar, vanilla, lime zest, and eggs and beat on medium until very light and fluffy, about 5 minutes. (Stop the mixer a few times to scrape the sides and bottom of the bowl.)
• With mixer on low, beat in half of the dry ingredients until just combined. Beat in half of the buttermilk.
• Beat in the remaining flour, then the remaining butter milk until just incorporated. Use a rubber spatula to stir a few times to ensure all of the dry ingredients are fully incorporated.
• Divide batter between the prepared cake pans and bake for 30 to 40 minutes, until a cake tester inserted into the center of the cakes comes out clean.
• Cool the cake layers in the pans for 20 minutes, then run a knife around the edge of the pans to loosen. Carefully turn onto a wire rack to cool completely before filling and frosting.
• Beat the butter and cream cheese in a medium mixing bowl until smooth.
• Beat in the lime curd, vanilla and salt. With mixer on low, gradually beat in 4 1/2 cups of powdered sugar.
• Once all the sugar is incorporated, turn mixer to medium and beat until the frosting is smooth. If frosting is too thick, beat in a little milk. If it's too thin, beat in more powdered sugar.
• Assembly
• Use a long serrated knife to trim your cake layers if they've domed.
• Set 1 cooled cake layer on a cake stand or cardboard cake circle. Spread a thin layer of frosting over the top, then spread about 2 to 3 tablespoons of lime curd over that; don't go all the way to the edge with the curd.
• Top with a second layer, more frosting, and more lime curd. Top with the third cake layer. Frost and decorate your cake as desired. Slice and serve.
• Uneaten lime cake can be stored, covered, in the refrigerator for up to three days. It can also be stored in the freezer, tightly wrapped, for up to 2 months.

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.

KEY LIME CAKE

Steps:

• Gather the ingredients. Preheat oven to 350 F. Grease and flour two 9-inch round cake pans and set aside.
• In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
• In the bowl of a stand mixer , combine the sour cream, eggs, vegetable oil, Key lime zest, and Key lime juice until smooth.
• Add the dry ingredients to the wet and mix until smooth.
• Pour the cake batter into the prepared pans and bake for 20 to 25 minutes or until a toothpick inserted comes out clean.
• Cool for 5 minutes in the pan and then invert on a wire rack to cool completely.
• To prepare the frosting, beat the butter and cream cheese until smooth.
• Add half of the powdered sugar, the Key lime juice, and the sweetened condensed milk. Beat until smooth.
• Add the remaining powdered sugar, 1 cup at a time, until the desired spreading consistency is achieved.
• Place the first cake layer on the serving platter. Top with some of the Key lime frosting.
• Place the second cake layer on top. Frost the top and sides with the remaining frosting.
• Press the graham cracker crumbs around the base of the cake, about 1-inch high.
• Pipe the whipped cream in a circle around the top of the cake.
• Garnish with key lime zest and key lime slices.
• Refrigerate until ready to serve. Enjoy!

KEY LIME CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.
• In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.
• For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.
• For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.

LEMON-LIME POUND CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the lemon-lime soda and mix until combined. Add the lemon and lime zests and mix. Scrape the bowl and mix again.
• Thoroughly spray a Bundt pan with nonstick baking spray. Add large spoonfuls of batter to the pan until filled, then even out the surface. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn't be wet with batter either). Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool.
• For the glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable; add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving.
• Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Slice the cake and serve with the whipped cream and berries!

WEST AFRICAN LIME CAKE RECIPE

Steps:

• Cream the sugar and butter, add the well beaten eggs and the lime juice, then the flour and baking powder.
• Pour into greased and floured 8" square cake pan and bake at 350 degrees for 25 minutes, or until straw stuck into center comes out clean. Sprinkle chopped peanuts on top for garnish if you like.

LEMON AND LIME CAKE

Steps:

• Preheat oven to 200 degrees C (180 fan oven)
• Whisk the sugar and butter until light and fluffy
• lightly whisk the eggs and slowly beat into the butter and sugar mixture
• fold in the flour, lime and lemon zest and juice, sultanas and almonds
• Pour the mixture into a well greased cake tin or loaf tin
• Bake for 45 minutes or until a skewer pushed into the centre comes out clean
• Leave for a few minutes in the tin before turning out onto a rack to cool

COCONUT & LIME CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Grate the 200g block of creamed coconut and keep half of it aside. Then in a large bowl, beat all the cake ingredients (including half of the grated block of creamed coconut) together until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
• For the frosting, mix together the remaining creamed coconut, zest and juice of 2 limes. Microwave on High for 30 secs until the coconut melts.
• Make the buttercream by beating the butter until smooth and creamy and gradually beating in icing sugar . Then beat in the cooled coconut mix and 2-3 tbsp Malibu (optional) until it becomes marshmallowy.
• Fill the cooled sponges with a third of the frosting, cover the sides and top with the rest and coat the sides with the toasted desiccated coconut. Keep in an airtight container and eat within 2 days.

KEY LIME CAKE III

Steps:

• Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.
• To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.