Lime Cake with Lime Icing

Ingredients

• 2 limes (Boiled whole with the skin on for 10 minutes, then cooled; remove seeds if necessary.)
• 3 eggs
• 175 g granulated sugar
• 50 g whole milk
• 65 g neutral oil (Such as canola, grapeseed, or vegetable oil.)
• 1 tbsp vanilla bean paste
• 0.25 tsp salt
• 250 g all-purpose flour
• 2.5 tsp baking powder
• 1 cup powdered sugar (For the icing.)
• 1 tsp lime juice (For the icing.)
• 2 tbsp water (For the 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.

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 (165°C). 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 (165°C) 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.

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.

Notes

The source specifies boiling the whole limes for 10 minutes, although it does not provide a separate cake-pan size. A loaf pan or similarly sized cake pan should work; baking time may vary with pan dimensions. Store covered at room temperature for 1–2 days or refrigerate for longer storage.

Nutrition per serving

• dessert
• cake
• baked
• citrus
• lime
• vegetarian