Sweet & Tart Lime Cake

Spring is here…well, in theory at least. It’s actually been cooler here than is was during most of winter this year. Even still, it is actually Spring and Mother’s Day was yesterday AND the radio swears it will be in the upper 70’s by the end of the week. Naturally, my mind is starting to drift to warmer days and open windows, white wine, sandals, white wine, shorts, white wine and maybe some white wine. (I think I’ve been quarantined for too long.)

Anyway, in honor of impending nicer weather, here is a lovely little lime cake. It’s moist, sweet and tart and it’s perfect for Spring and Summer. Enjoy!

Lime Cake

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Course Dessert

Servings 12

Ingredients

  

Cake Ingredients:

• 1 3-ounce package lime-flavored gelatin
• 1⅓ cups granulated sugar
• 2 cups sifted all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 5 large eggs lightly beaten
• ½ cup vegetable oil
• ½ cup greek yogurt (I used non-fat)
• ½ cup lime juice
• ¼ cup orange juice
• Green food coloring optional

Lime Glaze Ingredients:

• ¼ cup lime juice
• ¼ cup confectioner’s sugar

Frosting Ingredients:

• 1 stick butter room temperature
• 1 8-ounce package cream cheese room temperature
• 1 1-pound box confectioner’s sugar
• Zest and juice of one lime

Instructions

 

• Preheat the oven to 350°F. Grease three 8” round cake pans and line with parchment paper.
• Sift the flour into a large mixing bowl. Whisk in the gelatin, sugar, flour, salt, baking powder, and baking soda.
• In a smaller bowl, combine the beaten eggs, oil, yogurt, lime juice and orange juice until mixed well. Pour over dry ingredients and beat either with hand mixer or with paddle attachment of stand mixer until well combined, about a minute or so. Add green food coloring, if using.
• Divide equally among the three pans and bake for 30 minutes or until a toothpick comes out clean. Cool the layers in the pans for 10 minutes before turning out onto cooling racks.
• After the layers have been turned out, make glaze by combining lime juice and confectioner’s sugar. Gently prick layers all over with a fork and drizzle glaze over top. Alternatively, you can apply the glaze with a pastry brush. Allow layers to cool completely before frosting.
• To make frosting, cream the butter and cream cheese until smooth, about five minutes. Beat in the confectioner’s sugar, lime juice and zest until the mixture is smooth, fluffy and easy to spread.
• ** To decorate with candied lime slices, slice lime into 1/8 inch thick slices. Dissolve 1 cup of sugar in 3/4 cup water on stove top. Add lime slices and simmer on low for about one hour. Remove and let them dry on parchment for one day. Coat in sugar.**