Lime Cake

This zingy delicious lime cake is fluffy and moist, serve it plain or with bursting cream cheese frosting. Set your oven to 350 degrees Fahrenheit then into a large mixing bowl add 2½ cups of all-purpose flour, 1½ teaspoons of baking powder, ½ teaspoon of baking soda and 1 teaspoon of kosher salt. Using a whisk, mix everything nice and even then set that aside.

Into the bowl of a stand mixer or a mixing bowl add three-quarters of a cup of vegetable oil, three-quarters of a cup of sour cream or full-fat Greek yoghurt and one and a half cups of granulated sugar. With a whisk attachment, mix everything up until nice and smooth about 2 minutes on medium speed.

Add in three large room-temperature eggs one by one and mix well after each addition. The eggs are going to hold everything together and give the cake its structure and richness. Mix until smooth and nice. Zest your key limes, about 1 tablespoon and add it to the cake batter with two tablespoons of key lime juice and a teaspoon of vanilla extract.

Mix that up until it’s nice and combined. For this step, use a spatula to combine everything so that you don’t overmix the batter. Pour the wet mixture into the bowl with the dry ingredients and fold everything in with a spatula, mix just until the flour is moistened and there are no lumps in the batter.

Pour the batter into a greased and parchment-lined round baking pan and bake in the 350F preheated oven for 30 to 40 minutes or until the centre is springy to the touch and a skewer inserted in the centre comes out clean. Once cooled and out of the oven, invert the cake onto a wire rack and let it cool completely. Serve this lime cake plain dusted with powdered sugar or top with a creamy cream cheese frosting. This is a simple recipe to try. Enjoy…