Zesty Glazed Lime Cake
Understated beauty that holds its own on a table beside the fancy hors d'oeuvres...
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This zesty, easy-to-make cake uses simple ingredients that you may already have on hand, but don’t let that fool you! A skipped trip to the grocery store and minimal effort in the kitchen is no indication of this little gem’s ability to make a grand impression – This is just where the beauty of its understatement begins to shine. It’ll hold its own on a table beside the fancy hors d’oeuvres, yet it’s simple enough to whip up even when that occasion is just you and a relaxing afternoon. This cake’s delightful simplicity speaks volumes and is sure to impress your brunch or dinner guests with its minimal elegance and big flavor, while making your life a little easier! It doesn’t get any better than that!
Glazed Lime Cake
Ingredients
- Cake:
- 2 1/2 cups of wheat flour
- 2 1/2 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 4 eggs
- 1 cup milk
- 3 limes, zested (reserve juice for glaze)
- Glaze:
- 2 cups powdered sugar
- 3 1/2 tablespoons lime juice
Preparation
- Preheat oven to 350º F, and lightly grease and flour a 10 inch bundt pan.
- In a large bowl or mixer, beat sugar and butter together until thick and creamy. One by one, beat in eggs, waiting until each is fully incorporated before adding the next.
- Slowly pour in milk and mix until fully combined.
- In a separate bowl, combine wheat flour, baking powder, lime zest and salt. Gradually mix into egg mixture, until fully combined.
- Pour batter into greased bundt pan and bake for 45 minutes.
- To make the glaze, mix powdered sugar and lemon juice together in a medium bowl, until smooth. (Add more lemon juice for a thinner glaze, less for a thick glaze.)
- When cake is done, transfer it from the bundt pan and invert it onto a serving platter. Let cool and pour lime glaze over the top.
- Serve and enjoy!
Recipe adapted from Gourmet A Dois