This lime velvet cake is the latest in our series of successful variations on this recipe and packs plenty of citrus flavour punch in the cake and frosting.
This Lime Velvet cake is the latest in a series of variations of what may be the best cake recipe I ever developed. The White Velvet Cake and Lemon Velvet Cake versions of this recipe have been particularly popular on Pinterest and have racked up about 400,000 views on Rock Recipes between them to date.
The success of this recipe comes from the moist, tender crumbed texture that this cake is known for. The texture is achieved from the technique of emulsifying of the eggs into the oil mixture in addition to using combination of two flours. The all purpose flour provides good structure and the softer cake flour provides a balancing tender crumb to the cake.
The cake worked so well in both the lemon and orange versions that a lime version couldn’t be far behind. With my neighbours George and Elisabeth getting married this week, I sent it along to their house to enjoy with their out of town guests. Call it a little pre-wedding cake.
Like this Plum Cake recipe?
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- 1 1/4 cups sifted all purpose flour
- 1 1/2 cups sifted cake flour
- 1/2 teaspoon baking soda
- 1 1/2 tsp baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 2/3 cup vegetable oil
- 1/3 cup vegetable shortening at room temperature
- 1 tsp good quality vanilla extract
- zest of 2 small limes grated and finely minced
- 3 large eggs
- 1 1/2 cups buttermilk
- 8 cups icing sugar powdered sugar
- 2 cups unsalted butter
- 2 to 3 tbsp lime juice
- Zest of one small lime finely minced
- few tsp milk
Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla extract. Beat well at high speed with whisk attachment until light and fluffy
Beat the eggs in one at a time.
Fold in the lime zest.
Fold in the dry ingredients alternately with the buttermilk.
I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
FOR THE FROSTING: mix together the icing sugar, lime zest and butter until it becomes sort of crumbly.
Add the lime juice and a little of the milk.
Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.
Fill and frost the cake. Garnish with candied llime zest if desired.
To make candied lime zest, remove the zest with a sharp vegetable peeler in long strips, avoiding as much of the white pith as possible.
Bring one cup of water and one cup of sugar to a slow boil.
Add the pieces of lime zest and boil for about 15 minutes. Drain the lime zest on a wire rack.
When cool, cut them in strips and roll in fine sugar.
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