Whole-Lime Cake with Lime Icing

Ingredients

• 2 limes (Boil whole, including the skin, then remove and process before adding to the batter.)
• 3 eggs
• 175 g granulated sugar
• 50 g whole milk
• 65 g neutral 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

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

2. 2

   Place the two whole limes in a saucepan, cover them with water, and boil for 10 minutes. This softens the peel and mellows its bitterness.

3. 3

   Remove the boiled limes from the water and transfer them to a bowl. Allow them to cool enough to handle, then process or mash them, including the softened skin, into a mostly smooth lime mixture.

4. 4

   Add the lime mixture to a mixing bowl. Add the eggs, sugar, whole milk, neutral oil, and vanilla bean paste, then whisk until smooth and evenly combined.

5. 5

   Add the all-purpose flour, salt, and baking powder to the wet mixture. Fold or whisk gently just until no dry streaks remain; do not overmix.

6. 6

   Pour the batter into 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 a few moist crumbs.

7. 7

   Remove the cake from the oven and let it cool in the pan for several minutes. Transfer it to a rack and cool completely before icing.

8. 8

   Make the icing by whisking the powdered sugar, lime juice, and water in a small bowl until smooth. Add a few drops of water if needed for drizzling consistency, or a little more powdered sugar if too thin.

9. 9

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

Notes

The source specifies boiling the limes whole for 10 minutes, but does not state a pan size or exact method for processing them. Ensure the cake is fully cooled before glazing so the icing does not melt off. Store covered at room temperature for up to 2 days or refrigerate for longer storage.

Nutrition per serving

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