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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 4 |
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This is a very refreshing cake, perfect for summer! I did not have self-rising flour but you can make your own - for one cup of all purpose flour add 1 1/2 tsp baking powder and 1/2 tsp salt.You can also substitute any citrus for the lime. I have used 2 limes and one lemon and used zest in the cake mix to give it even more flavor. If you like alot of glaze, double it. This is adapted from Bon Appetit, January, 2009. Hope you enjoy! Ingredients:
3/4 cup butter, room temperature |
2 1/2 cups powdered sugar, divided |
2 large eggs, room temperature |
1/4 cup milk |
1 1/3 cups self-rising flour |
2 -3 large limes |
1/4 cup sugar |
Directions:
1. Preheat oven to 350°F
2. Butter and flour 8-inch square baking pan.
3. Using electric mixer, cream butter and 11/2 cups powdered sugar in large bowl.
4. Beat in eggs 1 at a time. Beat in milk, then flour.
5. Transfer batter to prepared pan; smooth top.
6. Bake cake until tester inserted into center comes out clean, about 35 minutes.
7. Meanwhile, finely grate enough lime peel to measure 1 tablespoon. Halve limes; squeeze enough juice to measure 1/4 cup. Mix peel, juice, and 1/4 cup sugar in small bowl. Set lime syrup aside.
8. Using skewer, poke holes all over baked cake. Spoon half of lime syrup (about 3 tablespoons) over hot cake. Cool.
9. Whisk 1 cup powdered sugar into remaining lime syrup; drizzle over cake. Let stand 1 hour. Cut cake into squares.
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