Lime Cake with Lime Icing

Steps

1. 1

   Place the two whole limes in a saucepan, cover them with water, and bring the water to a boil. Boil the limes for 10 minutes to soften the peel and mellow its bitterness.

   Start 10-minute timer
2. 2

   Remove the boiled limes from the water and place them in a bowl. Let them cool enough to handle, then cut them open and remove any seeds. Puree or finely mash the softened limes, including the peel, until mostly smooth.

3. 3

   Preheat the oven to 325°F (160 °C) (165°C (325 °F)). Grease and line a loaf pan or cake pan with parchment paper.

4. 4

   Add the lime puree to a mixing bowl. Add the eggs, sugar, whole milk, neutral oil, and vanilla bean paste.

5. 5

   Whisk the lime mixture until the eggs are fully incorporated and the mixture looks smooth and evenly combined.

6. 6

   Add the all-purpose flour, salt, and baking powder to the wet mixture. Stir just until no dry streaks remain; do not overmix, since a few small lumps are preferable to a dense cake.

7. 7

   Transfer the batter to the prepared pan and smooth the surface. Bake at 325°F (160 °C) (165°C (325 °F)) for 45–55 minutes, until the cake is golden and a toothpick inserted in the center comes out clean or with only a few moist crumbs.

   Start 55-minute timer
8. 8

   Let the cake cool in the pan for several minutes, then transfer it to a rack and cool completely before icing.

9. 9

   Make the icing by whisking together the powdered sugar, lime juice, and water until smooth. If necessary, adjust the consistency with a few drops of water or a little additional powdered sugar.

10. 10

    Drizzle the icing over the completely cooled lime cake. Allow it to set briefly, then slice and serve.