Sugar Crusted Lime Cake Food

EASY LIME CAKE

Steps:

• 1. HEAT oven to 350°F. Coat 12-cup bundt pan or 10-inch fluted tube pan with no-stick cooking spray. Dust with flour.
• 2. BEAT cake mix, yogurt or sour cream, oil, eggs, lime juice and lime peel in large bowl with electric mixer on low speed 1 minute or until moistened. Beat on medium speed 2 minutes. Spread evenly in prepared pan.
• 3. BAKE 40 to 44 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely.
• 4. MIX powdered sugar, melted butter, lime juice, milk and butter with a whisk in a large bowl. Once combined, spoon over bundt cake. If desired garnish with additional lime peel. Enjoy!

LIME CAKE

Steps:

• Combine the egg yolks and sugar in a medium mixing bowl and whisk vigorously until smooth.
• Whisk in the lime juice and zest. Pour the mixture into the top of a double boiler set over simmering water.
• Cook, stirring, until mixture is pale in color and thickens enough to coat the back of a wooden spoon-about 15 to 20 minutes. (See the body of this post for a visual guide to determining when your lime curd is done.)
• Remove from the heat and whisk in the butter 1 tablespoon at a time, stirring to melt each pat of butter before adding the next.
• Scrape the curd into a clean mixing bowl and cover with plastic wrap, pressing the wrap onto the surface of the curd to prevent a skin from forming. (If you prefer, you can strain the curd through a fine mesh sieve to eliminate any lime zest before putting it in the clean bowl.)
• Refrigerate until completely chilled before using. Once chilled, lime curd can be stored in the fridge, in an airtight container, for up to about a week.
• Preheat the oven to 350 degrees. Spray 3 8-inch round cake pans with cooking spray. Line the bottoms of the pans with parchment, spray the parchment with cooking spray, and set pans aside.
• Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside. (These are the dry ingredients.)
• In a large mixing bowl, beat the butter with with an electric mixer until smooth.
• Add the sugar, vanilla, lime zest, and eggs and beat on medium until very light and fluffy, about 5 minutes. (Stop the mixer a few times to scrape the sides and bottom of the bowl.)
• With mixer on low, beat in half of the dry ingredients until just combined. Beat in half of the buttermilk.
• Beat in the remaining flour, then the remaining butter milk until just incorporated. Use a rubber spatula to stir a few times to ensure all of the dry ingredients are fully incorporated.
• Divide batter between the prepared cake pans and bake for 30 to 40 minutes, until a cake tester inserted into the center of the cakes comes out clean.
• Cool the cake layers in the pans for 20 minutes, then run a knife around the edge of the pans to loosen. Carefully turn onto a wire rack to cool completely before filling and frosting.
• Beat the butter and cream cheese in a medium mixing bowl until smooth.
• Beat in the lime curd, vanilla and salt. With mixer on low, gradually beat in 4 1/2 cups of powdered sugar.
• Once all the sugar is incorporated, turn mixer to medium and beat until the frosting is smooth. If frosting is too thick, beat in a little milk. If it's too thin, beat in more powdered sugar.
• Assembly
• Use a long serrated knife to trim your cake layers if they've domed.
• Set 1 cooled cake layer on a cake stand or cardboard cake circle. Spread a thin layer of frosting over the top, then spread about 2 to 3 tablespoons of lime curd over that; don't go all the way to the edge with the curd.
• Top with a second layer, more frosting, and more lime curd. Top with the third cake layer. Frost and decorate your cake as desired. Slice and serve.
• Uneaten lime cake can be stored, covered, in the refrigerator for up to three days. It can also be stored in the freezer, tightly wrapped, for up to 2 months.

SUGAR-CRUSTED LIME CAKE

Steps:

• Heat oven to 350°F.
• Spray a 9-inch round cake pan with non stick cooking spray, dust with flour.
• In a small bowl, combine egg whites and 1/2 tsp baking powder; beat until stiff peaks form; set aside.
• Lightly spoon flour into measuring cup and level off.
• In a large bowl, combine flour and remaining cake ingredients.
• Beat at low speed until moistened, beat for 2 minutes at medium speed.
• Gently fold in egg whites into batter.
• Pour into prepared pan.
• Bake at 350°F for 27 to 35 minutes or until toothpick inserted in the center comes out clean.
• In a small bowl, combine topping ingredients; spread over hot cake.
• Cool cake completely in the pan on a wire rack.

COURGETTE & LIME CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Oil a 900g loaf tin and line with baking parchment. Combine the sugar, oil and eggs in a large bowl and mix well. Fold in the flour, baking powder and ground pistachios. Squeeze out as much moisture as you can from the grated courgette using your hands (don't worry about squeezing out every drop), then add this to the bowl along with the lime zest and half the juice, and mix to combine.
• Bake for 40-50 mins until a skewer inserted into the middle comes out clean. Check the cake after 30 mins - if it's looking too brown, cover with foil for the remaining cooking time. Leave to cool in the tin for 20 mins, then transfer to a wire rack, poke a few holes in the top using a skewer and pour over the remaining lime juice. Leave to cool completely. Once cool, will keep frozen for up to a month. Defrost fully before decorating and serving.
• For the frosting, tip the soft cheese into a bowl, sift over the icing sugar, pour in the lime juice and mix to combine. Spread this over the top of the cooled cake, then sprinkle with the chopped pistachios and lime zest. Will keep chilled in an airtight container for up to three days.

BANANA LIME CAKE

Steps:

• Pre-heat oven to 350F/180C degrees.
• Apply a light coating of cooking spray to the sides of an eight inch round baking pan and place a cut parchment sheet on the bottom.
• Sift together the flour, salt, and baking powder together into a large bowl. Mix in the lime zest and brown sugar. Form a well in the center of the dry ingredients.
• Mash the banana mixing with the lime juice to reduce browning. Pour the banana, lightly beaten egg, and yogurt into the dry ingredients until they are mix. Fold in the golden raisins. Pour using spoon the batter into the prepared baking pan smoothing the surface to even.
• Bake 40 minutes, testing so that a toothpick inserted in the center comes clean. Note that low-fat cakes suffer more when over-baked, then their conventional higher fat counterparts. Remove from oven and let cool for 10 minutes before turning out onto a wire rack. Once the cake is cool, center on serving plate.
• To prepare icing, sift sugar into a bowl and add a pinch of salt. Add lime juice one teaspoon at a time until you arrive at your desired consistency for drizzling. Stir in the lime zest. Drizzle on cake as you wish, either randomly or in a pattern.

SUGAR-CRUSTED LIME CAKE

Steps:

• 1. Heat oven to 350°F. Spray 9-inch round cake pan with nonstick cooking spray sprinkle lightly with flour.2. In small bowl, combine egg whites and 1/2 teaspoon baking powder beat until stiff peaks form. Set aside.3. In large bowl, combine all remaining cake ingredients beat at low speed until moistened. Beat 2 minutes at medium speed. Gently fold stiffly beaten egg whites into batter. Pour into sprayed and floured pan.4. Bake at 350°F. for 27 to 35 minutes or until toothpick inserted in center comes out clean.5. In small bowl, combine topping ingredients mix well. Spread over hot cake. Cool 45 minutes or until completely cooled.TIP:* For higher volume, bring egg whites to room temperature before beating. Set bowl of egg whites in large bowl of very warm water stir gently for 2 to 3 minutes.High Altitude (above 3500 feet): Decrease sugar in cake to 2/3 cup. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 220 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 2 g 10% * Cholesterol: 0 mg 0% * Sodium: 180 mg 8% * Total Carbohydrate: 38 g 13% * Dietary Fiber: 1 g 2% * Sugars: 26 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 6% * Iron: 4% * Dietary Exchanges: 1 Starch, 1 1/2 Fruit, 1 Fat or 2 1/2 Carbohydrate, 1 Fat