Perfect Glazed Lime Cake

This cake is super simple to make and it is absolutely heavenly. It is a no-fail recipe that has an absolutely perfect crumb, perfect enough to be a wedding cake, shocking but true. We promise you will absolutely love this cake and call it heavenly too!

 
 
 

Easy | Dessert | Cake | Serves 8-10

Perfect Glazed Lime Cake

Prep Time: 10 minutes

Cook Time: 1 hour


Ingredients

  • 3 large eggs2-3 teaspoons real vanilla extract

  • 2 tablespoons lime zest, from about 2 large limes

  • 1 tablespoons lime juice

  • ¼ cup sour cream

  • 1¼ cups heavy whipping cream

  • 1½ cups self-rising flour* (WhiteLily or cake flour)

  • 1¼ cups granulated white sugar

  • ½ teaspoon salt

Please note: * Because the type of flour makes a huge difference, we highly recommend WhiteLily flour for superior baked goods. We have no affiliation with the company.


Glaze Ingredients:

  • ½ to 1 cup powdered sugar

  • 2 tablespoons lime juice, plus more as needed for flavor and consistency

  • 1 teaspoon vanilla extract

  • 1 teaspoon lime zest

  • 1 teaspoon corn syrup, optional

  • Milk, as needed for desired consistency


Instructions

  1. Preheat the oven to 325 degrees F. Prepare a 9x13 inch pan or two 8 inch round pans or two loaf pans or a 9 inch round pan with at least 3 inch sides.

  2. In a medium bowl add eggs, sour cream, salt, lime juice and zest, and vanilla. Beat with a hand mixer until mixture is well combined.

  3. Add heavy whipping cream and beat just until combined. Do not over beat.

  4. Add sugar and flour, and beat just until everything is combined. Do not over beat as the heavy whipping cream may become too thick.

  5. Bake at 325 for 60 minutes, or until a toothpick inserted in center comes out clean.

Glaze Method:

  1. Allow cake to cool completely COVERED before icing.

  2. Mix glaze ingredients well until combined.

  3. For a completely flat cake top, turn the cake over, as pictured, and glaze the underside of the cake rather than the top. If necessary, trim cake dome before turning over.

  4. If glaze is too stiff add a tiny bit of milk, corn syrup or even heavy whipping cream. Be cautious, a very small amount of liquid can go a long way. Do not add too much at one time.

  5. If glaze is too soft, add powdered sugar until reaching the desired consistancy.

  6. If a softer glaze with a slight sheen is desired, add corn syrup

 

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