Lime Cake

19 May 2009
By

I’ve been wanting to try a lime cake for a while. I say lime, not lemon, because lemons are difficult to get here, but limes are easy and something I almost always have in my fridge. Our limes are the key limes which, incidentally, originate from Southeast Asia.

lime pound cake with lime icingI searched for lemon cake recipes and found this one. It’s labelled as a lemon pound cake, but I’m not really sure it’s a pound cake, and judging by the comments others have left, they’re not, either. At any rate, I converted the volume measurements to weights, naturally, and switched out the lemon for lime. You can use either lemon or lime or even a mixture of both and it’ll be fine. ๐Ÿ™‚

Key Lime Cake

Ingredients – Cake

  • 190 grams (1 cup) sugar
  • 115 grams (1/2 cup) butter, melted
  • 2 eggs, well beaten
  • 2 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1/4 teaspoon salt
  • 150 grams (1 1/2 cups) flour
  • 1 teaspoon baking powder
  • 1/2 cup milk

Directions – Cake

  1. Mix sugar and butter.
  2. Add eggs, lime juice, and lime zest and mix well.
  3. Add salt, flour, and baking powder and mix.
  4. Add milk and mix well.
  5. Bake at 160C / 325F / gas mark 3 in a well-greased loaf pan for 1 hour,or until golden brown.
  6. Serve warm or cool.

Ingredients – Glaze

  • 1/3 cup lime juice
  • 1/4 cup sugar

Directions – Glaze

  1. Mix the lime juice and sugar until sugar is dissolved.
  2. As soon as the cake is removed from the oven, use a toothpick to make holes in top of cake and drizzle lime juice and sugar mixture over it.

I also upped the amount of lime juice in the cake and added lime zest so it would have a stronger lime flavour. Judging by the taste, I’m really glad I did. ๐Ÿ™‚

Fahim wasn’t fond of the glaze – although it’s not really a glaze but a liquid, but I didn’t know what else to call it. He found it too tart for his taste buds. I liked it, but yes, it did have a strong flavour that could be overpowering.

I ended up applying a layer of lime icing over top, and that, Fahim and I both loved. Found delightful, actually. ๐Ÿ™‚

Next time, I’ll leave off the glaze entirely and just apply the lime icing.

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About LMAshton

Howdy and welcome to my site! I'm Laurie and I'll be your, er, hostess today. :)

I'm a Canadian expat currently living in Singapore. I'm married to a Sri Lankan and lived in Sri Lanka for nearly a decade. We also lived in New Zealand for half a year.

I cook Sri Lankan curries, sambols, and mallungs. I bake bread using wild yeast (sourdough that isn't sour). I bake on the stove. I experiment with Indian / Malaysian / Indonesian / Thai / whatever cuisines interest me. And I experiment wildly.

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