Glazed Lime Cake

Lime Cake

This cake and I. Ooooh this cake and I.

We had a fight, maybe I should call it a misunderstanding.

I had expectations for this cake. I needed it to be a certain way to make me happy.  Mistakes.

I wanted this cake to be dense, but moist, perfectly golden, easy to cut and just downright irresistible. In other words, I wanted this cake to be perfect. Perfect in the ways I wanted it to be perfect. Oh Joy. It’s like I’ve learned absolutely nothing these past twenty something years.

Nothing is perfect. No, correction. Things can be perfect if imagined in your head. Real life… the real stuff is never as perfect as it is in your head. But… (oh the but). Sometimes. Most times. The imperfections are what become the most perfect part of life.

Boom. Knowledge. I just dropped it.

Lime Cake

Lime Cake

Here’s the deal with this cake.

I wanted it to be the perfectly delicate but perfectly dense glazed cake. I wanted this cake to be Martha Stewart. Like the perfectly manicured, airbrushed and edited version of Martha Stewart.

It turns out this cake is more like… Mom. She might have her nails all done up some days, but you also know that she wakes up with her hair kinda mashed and those pink foam hair rollers are her best friend in the hour before Sunday church service. You know, Mom… imperfect, but SO so so so so perfect.

This Glazed Lime Cake has no pretensions. It’s baked up in an 8-inch square baking pan and adorned with a simple lime glaze. It’s like the delicious cake version of after dinner green Jello dessert, but better. So much better.

No this cake isn’t perfect, but it’s simple, straight-forward, and it just wants you to return her phone calls so she doesn’t have to worry so much.

Lime Cake

Lime Cake

Glazed Lime Cake

Bon Appetit January 2009

Print this Recipe!

  • 3/4 cup (1 1/2 sticks) butter, room temperature
  • 2 1/2 cups powdered sugar, divided
  • 2 large eggs, room temperature
  • 1/4 cup milk
  • 1 1/3 cups self-rising flour
  • 2 to 3 large limes
  • 1/4 cup sugar

Note: This cake has no salt or leavening. That’s because self rising flour has all the stuff you need.

Preheat oven to 350°F. Butter and flour 8-inch square baking pan. Using electric mixer, cream butter and 11/2 cups powdered sugar in large bowl. Beat in eggs 1 at a time. Beat in milk, then flour. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted into center comes out clean, about 35 minutes.

Meanwhile, finely grate enough lime peel to measure 1 tablespoon. Halve limes; squeeze enough juice to measure 1/4 cup. Mix peel, juice, and 1/4 cup sugar in small bowl. Set lime syrup aside.

Using skewer, poke holes all over baked cake. Spoon half of lime syrup (about 3 tablespoons) over hot cake. Cool.

Whisk 1 cup powdered sugar into remaining lime syrup; drizzle over cake. Let stand 1 hour. Cut cake into squares.

Lime Cake

In Related Cakes:

Southern Style Strawberry Cake

Blackberry Jam Cake

and Mocha Rum Cake

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64 thoughts on “Glazed Lime Cake

  1. You are too funny. I could use some Martha Stewart airbrushing right about now.
    I’ve been craving lime as of late (though I think I need a key lime pie) but I might end up making a version of this.

  2. Today I sat on the couch and said “we have to use those limes before we go home for the holidays, I’m going to find a recipe.” I had already clicked on your icon in my bookmarks…the page was loading and, like a miracle from the heavens, the perfect recipe appeared before me! haha, I just whipped this up and it was great, a nice break from all the regular holiday flavors. There are never enough citrus recipes in the winter, puts us all at risk for scurvy I say. Thanks for reminding us all to get our vitamin c this holiday season!

    Next time I’ll try it as cupcakes.

  3. I heart you for this post… And the perfect Martha? She’s probably a crazed, neurotic, cold, heartless overacheiver under the surface. It’s always the most flawless things that are worse than anything else. At least that’s what I tell myself :)

  4. Oh, my. I’m gonna make it right now because I’ve got limes and lemons up the whazoo! And ingredients left over from the Southern Style Strawberry Cake. Joy, you are a joy. Thanx.

  5. I ate this cake–the very piece featured in the photographs actually. On that cold and windy day, perhaps only during that exact moment, this cake was perfect.

  6. The cake looks comforting and delicious. You’re right – imperfections are the best part of life. Thanks for stopping by my site last week – we’re going to have enchiladas for Christmas Eve too!

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