A simple and delicious snack cake using fresh limes for optimum flavor! From the January 2009 issue of Bon Appétit Magazine. Cooking time reflects time to cool cake.
A simple and delicious snack cake using fresh limes for optimum flavor! From the January 2009 issue of Bon Appétit Magazine. Cooking time reflects time to cool cake.
Preheat oven to 350°F
Butter and flour 8-inch square baking pan.
Using electric mixer, cream butter and 1 1/2 cups powdered sugar in large bowl.
Beat in eggs 1 at a time, beating well after each addition.
Mix in milk, then flour, until combined.
Transfer batter to prepared pan; smooth top.
Bake cake until tester inserted into center comes out clean, about 35 minutes.
Halve limes; squeeze enough juice to measure 1/4 cup.
Mix zest, lime juice, and 1/4 cup sugar in small bowl; set lime syrup aside.
Using skewer, poke holes all over baked cake.
Spoon half of lime syrup (about 3 tablespoons) over hot cake.
Cool.
Whisk 1 cup powdered sugar into remaining lime syrup; drizzle over cake. Allow to cool for 1 hour before serving.
Cut cake into squares.
