How to make Lime cake

Hello everyone here at Debbiedoo’s!

I’m here today with a yummy cake recipe that would be perfect for St. Patrick’s Day.

If I had to pick my favorite kind of dessert, it most likely would not be cake.

I am really more of a pie girl…but this recipe for Lime Cake with White Chocolate Frosting  just might change my taste buds! It’s an easy-to-mix-up recipe and so moist it practically melts in your mouth. Once again, as with my other Citrus Recipes, the best part was zesting the lime. Yummo.

The original recipe is from Paula Deen but I think the version I made is a bit different. I used a 9 x 13 pan and her recipe called for 3 round pans to make a 3 layer cake.

Honestly, that’s just too much work so I opted for a sheet cake!

It also called for key limes.

Lime cake

How to make Lime cake

Print Recipe Pin Recipe

Ingredients Method

Ingredients

  

• 1 ½ c. butter softened
• 1 ¾ c. sugar
• 2 T. lime zest
• 3 eggs
• ¼ c. fresh lime juice
• 3 c. cake flour
• 1 t. baking soda
• 1 ½ c. buttermilk
• 6 oz. white chocolate baking squares I used Ghiradelli
• ½ c. whipping cream
• 1 ½ sticks butter softened
• 1 t. vanilla
• 5 c. powdered sugar

Method

 

1. Preheat oven to 350. Prepare 3 round cake pans or one 9 x 13.
2. In large bowl beat butter, sugar and lime zest.
3. Beat in eggs one at a time, scraping the bowl after every addition.
4. Beat in juice.
5. In separate bowl whisk cake flour and baking soda. Gradually add to butter mixture alternately with buttermilk beginning and ending with flour mixture.
6. Pour into prepared pan(s.)
7. Bake 18 - 20 min. for round pans and 30 min. for 9 x 13 or until a wooden pick inserted in center comes out clean.
8. Cool completely.

Frosting

1. In a glass bowl combine chocolate and whipping cream. Microwave in 30 second intervals, stirring in between, until chocolate is melted and creamy.
2. In a large bowl combine chocolate mixture with butter and vanilla, Beat until smooth. Gradually add powdered sugar until fluffy. Spread on cooled cake.

In Ohio…in February, there were no key limes to be found. Regular limes worked just fine. I’m not sure I would have known the difference anyway.

As with any recipe that calls for fresh zest, there is a brightness about this cake that is very appealing. It’s pretty too which is always a plus! Thank you to Debbie for having me over. See you all next month!