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Magic Lime Cake

A light and citrusy cake that embodies the essence of summer with a delicate custardy center and refreshing lime flavor.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces eggs at room temperature Use room-temperature eggs for better texture.
  • 130 g powdered sugar
  • 115 g melted and lukewarm butter Lukewarm butter helps the batter combine smoothly.
  • 115 g wheat flour T45 or T55, sifted
  • 500 ml whole milk, lukewarm Lukewarm milk is essential for a smooth batter.
  • 2 limes, juice and finely grated zest Fresh lime juice and zest are key for flavor.
  • 1 pinch salt Adds balance to the sweetness.

Method
 

Preparation
  1. Preheat the oven to 150 degrees Celsius. Generously butter a 20 to 22 cm high sided mold or line it with parchment paper.
  2. Separate the egg whites from the yolks. Whisk the yolks with the sugar until you get a pale and foamy mixture.
  3. Add the lukewarm melted butter, lime juice, and zest. Mix gently.
  4. Incorporate the sifted flour, then gradually pour in the lukewarm milk while whisking. The batter should be very liquid.
  5. Whip the egg whites until stiff with the pinch of salt. Roughly incorporate them into the batter without seeking to obtain a homogeneous mixture.
  6. Pour the mixture into the mold and bake for about 50 minutes, until the top is golden and the center is still slightly wobbly.
  7. Let cool completely at room temperature, then place in the refrigerator for at least 3 hours before unmolding and serving.
  8. Dust with icing sugar just before serving for an elegant finish.

Notes

This cake is even better the next day when the lime flavors have fully infused. Store covered in the refrigerator for up to 4 days, or freeze slices for longer storage.