Since I’ve had a lemon cake recipe up for over a year now, I figured it was high time I post the very similar lime recipe. I feel like this would go really well with marshmallow frosting because that frosting is kinda similar to meringue. (Key lime pie, anyone?) But hey. Key lime or coconut frosting can’t be a bad idea either 😉 Let me know what you pair it with should you decide to try this recipe!
Lime Cake or Cupcakes
Makes 12 cupcakes or enough batter for one 9″ round cake pan. Double the recipe if you’d like a full-sized cake.
1 1/2 cups cake flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, cut into pieces
1 cup sugar
2 egg whites, slightly beaten
3/4 cup milk
1/2 tsp vanilla
zest from 3–4 limes
Firstly, in case you haven’t, you should check out my basic cake baking method and my list of cake baking tips! Every cake batter recipe I post follows that same method, and my cake baking tips are great tips to memorize for whenever you’re preparing a cake batter such as this.
Preheat the oven to 325°F.
In a medium-sized bowl, sift together the flour, baking powder, and salt.
In a larger bowl, beat the butter at a high speed, and gradually beat in the sugar. Then, slowly beat in the egg whites.
Now you will gradually be adding the dry mixture and the milk to the butter-sugar-egg mixture. To do this, alternate mixing in some of the dry mixture, followed by some milk, followed by some dry mixture… You get the picture. Do that until you’ve incorporated the dry mixture and the milk completely. Just don’t over-mix here.
Finish by incorporating the vanilla and lime zest.
If you’re making cupcakes, pour the batter into 12 greased or lined cupcake wells and bake for 19 to 24 minutes. If you’re baking a cake, pour the batter into a greased 9″ round cake pan and bake for 35 to 45 minutes. Rely on the toothpick test here for a perfect cooking time—a toothpick inserted into the middle should come out with some crumbs on it. Careful: This cake is very light in color, so it may not look done when it actually is.