Glazed Lime Cake

This is a really nice cake. If you, like me, love simple cakes like this, then you got to try this. Though the original recipe comes with a glaze, I have omitted that, but do not omit the lime syrup, which is poured over the cake while it is still hot from the oven. It makes the cake very moist and so "lime-tangy"! 

Glazed Lime Cake without the glaze. Should I call this Lime Syrup Cake?

Really easy and simple cake to make. The batter was done in just minutes. This cake uses icing sugar instead of caster sugar, and as usual, I have reduced the sugar for the batter, from 2-1/2 cups to just 3/4 cup (taking into account that the cake will be sweetened further with the lime syrup) and the sweetness turns out just perfect for me.  

And while the cake is baking, make the simple lime syrup by mixing lime zest, lime juice and sugar, stir till the sugar melts, that's all!

This recipe comes with a glaze, which I have omitted. Refer to the full recipe below for the lime glaze.

As soon as the cake is done baking, use a skewer to poke holes all over the cake, and spoon the lime syrup all over the hot cake, including the sides. Let cool completely in pan on wire rack.

This is one delicious yummy cake! The texture is very moist, tender, with soft and light crumbs, almost similar to a sponge cake. Really good! Perfect for tea-time treat! This is one cake that I would definitely make again!

**my changes listed in blue
Glazed Lime Cake
(adapted from "Bon Appetit Desserts", Barbara Fairchild)
3/4 cup (1-1/2 sticks) butter, room temperature (180gm)
2-1/2 cups powdered sugar, divided (3/4 cup)
2 large eggs, room temperature
1/4 cup milk
1-1/3 cups self-rising flour
4 large limes
6 tablespoons sugar (4 tbsp)

Preheat the oven to 350F. Butter and flour 8x8x2-inch metal baking pan. Using electric mixer, beat butter and 1-1/2 cups (3/4 cup) powdered sugar in large bowl until well blended. Beat in eggs 1 at a time. Beat in milk, then flour. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted into center comes out clean, about 33 minutes.

Meanwhile, finely grate enough lime peel to measure 1 tablespoon. Halve limes, squeeze enough juice to measure 6 tablespoons (4 tbsp). Stir lime peel, lime juice and 6 tablespoons (4 tbsp) sugar in small bowl until sugar dissolves. Set lime syrup aside.

Using skewer, poke holes all over cake. Spoon 2-1/2 tablespoons lime syrup into another small bowl; reserve for glaze. Spoon all remaining lime syrup evenly hot cake. Cool cake completely in pan on rack.

Whisk remaining 1 cup powdered sugar into reserved 2-1/2 tablespoons lime syrup; drizzle glaze over cake. Let stand 1 hour. Cut cake into squares. (omitted this glaze).

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I'm linking this post with :
Little Thumbs Up event organized by Zoe of Bake For Happy Kids, Doreen of My Little Favourite D.I.Y, and hosted by Diana of The Domestic Goddess Wannabe

Cook-Your-Books #15 @ kitchen flavours