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.
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.
Glazed Lime Cake
Bon Appetit January 2009
- 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.
In Related Cakes:
and Mocha Rum Cake