Ingredients:
For the Lime Cake:
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- ¼ cup vegetable or canola oil
- 3 teaspoons lime zest (zest of about 3 limes)
- 1 tablespoon lime juice (juice of roughly 1 lime)
- 3 large eggs, room temperature
- ½ cup sour cream, room temperature
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
For the Lime Drizzle:
- ¾ cup powdered sugar
- Lime juice (enough to form a thin paste)
Instructions:
Lime Cake:
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick baking spray. Line with parchment paper on the bottom and 2 sides. Spray again.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Mix in oil, lime zest, and lime juice.
- Add eggs one at a time, mixing after each addition. Stir in the sour cream.
- Gradually fold in the dry ingredients until just combined. Ensure no flour streaks remain.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Prepare the lime drizzle in the meantime.
- Once baked, poke the cake all over with a thin skewer and pour the drizzle over it. Let the cake absorb the drizzle and cool.
Lime Drizzle:
- Combine lime juice and powdered sugar in a bowl. Stir until a smooth consistency is achieved. Pour this mixture into a pitcher or measuring cup for easy pouring.
Notes:
- *Reserve the juiced limes as the juice will be used for both the cake batter and drizzle.
- When zesting the limes, use a microplane and only zest the green part of the peel to avoid the bitter white part.
- It’s normal for the drizzle to pool slightly in the corners.
- Store the cake in an airtight container at room temperature for 3-4 days. For freezing, allow the cake to cool completely after adding the drizzle, wrap securely, and freeze for up to 30 days. Thaw overnight on the countertop.
Enjoy this moist and tangy lime cake – perfect for citrus lovers!
