Sugar Crusted Lime Cake Recipes

KEY LIME CAKE

Steps:

• Preheat oven to 325 degrees.
• In a large mixing bowl, add oil, eggs, whole milk, lime zest, and lime juice. Cream for 2 minutes.
• In a large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold.
• Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Cool.

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.

COURGETTE & LIME CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Oil a 900g loaf tin and line with baking parchment. Combine the sugar, oil and eggs in a large bowl and mix well. Fold in the flour, baking powder and ground pistachios. Squeeze out as much moisture as you can from the grated courgette using your hands (don't worry about squeezing out every drop), then add this to the bowl along with the lime zest and half the juice, and mix to combine.
• Bake for 40-50 mins until a skewer inserted into the middle comes out clean. Check the cake after 30 mins - if it's looking too brown, cover with foil for the remaining cooking time. Leave to cool in the tin for 20 mins, then transfer to a wire rack, poke a few holes in the top using a skewer and pour over the remaining lime juice. Leave to cool completely. Once cool, will keep frozen for up to a month. Defrost fully before decorating and serving.
• For the frosting, tip the soft cheese into a bowl, sift over the icing sugar, pour in the lime juice and mix to combine. Spread this over the top of the cooled cake, then sprinkle with the chopped pistachios and lime zest. Will keep chilled in an airtight container for up to three days.