Lime Cake with Glaze




I had three loved ones with birthdays on Monday and Tuesday (HBD Maurice, Margaret, and Sara!) but unfortunately only one of the three was close enough for me to deliver some baked birthday love.

Our limequat tree is full of limes, so I amended Ina Garten’s Lemon Cake recipe to include limes instead. (The loaf looks yellow due to the bright yellow yolks from my Farmer’s Market eggs.)


2 sticks unsalted butter, room temperature
2 1/2 c sugar, divided
4 eggs
1/4 c grated lime zest
3 c flour
1/2 t baking powder
1/2 t baking soda
1 t kosher salt
3/4 c freshly squeezed lime juice, divided
3/4 c milk
1 t pure vanilla extract
For the glaze:
2 c confectioners’ sugar, sifted
3 1/2 T freshly squeezed lime juice


Preheat the oven to 350. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. Next, cream the butter and 2 cups granulated sugar in the bowl of an electric mixer until light and fluffy, or about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Next, combine the flour, baking powder, baking soda, and salt in a separate bowl. In another bowl, combine 1/4 cup lemon juice, the milk, and vanilla. Add the flour and wet mixture to the batter. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Next, combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely. (I actually forgot to do this part, and the cake came out kind of dry. I think this is needed.)

For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

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