Summary: Wanting a more natural alternative to Nanny’s Lemon Lime Refrigerator Sheet Cake, I created this, a delicious, intensely lime cake with equally intense lemon-sugar glaze
- 3/4 c (1.5 sticks) butter, room temperature
- 2.5 c powdered sugar, divided
- 2 large eggs, room temperature
- 1/4 c milk
- 1 1/3 c self-rising flour
- 1/4 c fresh lime juice (2-3 limes)
- 1 T lime zest
- 1/2 c sugar, divided
- 1/4 c fresh lemon juice
- 1 T lemon zest
- Preheat oven to 350°F. Butter and flour 8-inch square baking pan.
- Using electric mixer, cream butter and 1.5 c powdered sugar in large bowl. 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, 25 minutes.
- Meanwhile, finely grate enough lime peel to measure 1 tablespoon. Halve limes; squeeze enough juice to measure 1/4 cup. Mix peel, juice, and 1/4 cup sugar in small bowl. Set lime syrup aside.
- Once you remove cake, use a skewer or fork to poke holes all over it. Pour the lime syrup evenly over the top of the hot cake. Let cool.
- Make lemon syrup by whisking together the 1/4 c lemon juice, 1/4 c sugar and 1 T lemon zest.
- Whisk 1 cup powdered sugar into the lemon syrup; drizzle over cake. Grate lemon and lime zest over the top if you like. It looks pretty!
- Let the cake stand 1 hour, then cut into squares.
I adapted this from a Bon Appetit recipe published in 2009. To make your own self rising flour (vs buying it), use the following formula: whisk or sift together 1 c all-purpose flour, 1.5 tsp baking powder, and 1/2 tsp salt.
Number of servings (yield): 1 8″ square cake
Recipe by Em-i-lis