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Lime Cake with Tangy Lemon Frosting Recipe

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4.8 from 135 reviews

This vibrant Green Cake, also known as Lime Cake, is a refreshing and moist dessert bursting with zesty lime flavor. Colored naturally with lime-flavored gelatin powder, this cake pairs perfectly with a tangy lemon frosting made from sweetened condensed milk and fresh lime juice. Ideal for summer gatherings or anytime you crave a bright, citrusy treat.

Ingredients

For the Cake:

  • 2 Large eggs at room temperature
  • 3/4 cup (180g) Milk at room temperature
  • 1/3 cup (75g) Vegetable oil (any flavorless vegetable oil like canola, corn, sunflower)
  • 1/4 cup (60g) Freshly squeezed lime juice
  • 1 Tbsp Lime zest
  • 2 Tbsp (24g) Lime flavored gelatin powder (for the green color)
  • 1 1/2 cups (180g) All-purpose flour
  • 3/4 cup (150g) Granulated sugar
  • 2 tsp (8g) Baking powder*
  • 1/4 tsp (1g) Salt

For the Lemon Frosting:

  • 1 1/3 cups (397g) Sweetened Condensed Milk
  • 1/3 cup (80g) Freshly squeezed lime juice
  • 1 Tbsp (12g) Lime flavored gelatin powder
  • 2 Tbsp (30g) Hot water

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a cake pan by greasing it and lightly dusting with flour or lining it with parchment paper to ensure the cake does not stick.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, room temperature milk, vegetable oil, freshly squeezed lime juice, and lime zest until fully combined and smooth.
  3. Add Gelatin Powder: Sprinkle the lime-flavored gelatin powder into the wet mixture and whisk until it is evenly dissolved and the batter turns a vibrant green.
  4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt to ensure even distribution of the leavening agent and to prevent lumps.
  5. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Be careful not to overmix; stir just until no dry streaks remain to keep the cake light and fluffy.
  6. Pour Batter and Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for approximately 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before frosting.
  8. Prepare the Lemon Frosting: In a small mixing bowl, dissolve the lime-flavored gelatin powder in 2 tablespoons of hot water. Once dissolved, add the freshly squeezed lime juice and sweetened condensed milk. Whisk until smooth and creamy.
  9. Frost the Cake: Once the cake has fully cooled, spread the lemon frosting evenly over the top and sides of the cake using a spatula or knife.
  10. Serve and Enjoy: Slice the cake and serve immediately, or refrigerate for a firmer frosting texture. This cake pairs wonderfully with a cup of tea or as a refreshing dessert after meals.

Notes

  • The baking powder is essential for the cake to rise properly; do not omit or substitute with baking soda unless adjusting acids accordingly.
  • Using room temperature eggs and milk helps the ingredients blend seamlessly, resulting in a smoother batter.
  • For a more intense lime flavor, you can increase the lime zest by an additional teaspoon.
  • Make sure the gelatin powder is fully dissolved in the wet ingredients to achieve the characteristic green color and prevent graininess.
  • The frosting is best applied when the cake is completely cooled to avoid melting or sliding off.
  • This cake can be stored covered in the refrigerator for up to 3 days; bring to room temperature before serving for best flavor.
  • If lime-flavored gelatin is not available, use plain lime zest and unflavored gelatin and add green food coloring for color.

Find it online: https://mealoria.com/lime-cake-with-tangy-lemon-frosting-recipe/