April’s choice for the Cake Slice Bakers is deceptively simple, incredibly delicious Lime Cake with Cream Cheese Frosting.
Both the cake and the frosting are from Little Everyday Cakes by Candace Floyd.
Don’t let the name of this cake book fool you. They may be “everyday” cakes and smaller than usual, but the flavors and combinations are terrific.
Lime Cake with Cream Cheese Frosting caught my eye because I love all things lime and it has that smooth, creamy cream cheese/butter frosting.
The sponge part of this cake is a great texture and is so very tasty. You can definitely tell the lime zest and juice are there, but they’re not overwhelming.
The frosting isn’t just cream cheese and powdered sugar. A bit of butter is added and that makes it creamier.
The photo in the book shows the lime frosting just covering the top of the one-layer cake. I found the recipe makes enough to generously cover the top and sides with a touch left over for my husband to taste test. Lucky him.
So, what’s the difference between frosting and icing?
- Although the terms are used interchangeably, there is a difference.
- Frosting is considered fluffier and softer. It usually, but not always, uses milk or cream.
- Frosting is used to frost an entire cake and usually between layers.
- Icing is usually thinner and firms up more than frosting. (example: to me, Texas Sheet Cake uses icing – it firms up and cracks a bit).
- Final verdict – call it what you want and eat more cake.
Lime Cake with Cream Cheese Frosting will be a good cake to make at the last minute should company come by or to take to a bake sale or pot luck. When people taste it, they’ll be surprised at how good it is, even though it looks unassuming.
Update: I stored this in the refrigerator and it’s even better cold the next day!
- 1 1/2 C (200 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 C (56 g) butter, softened
- 1 C (200 g) granulated sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 10 tbsp milk (150 g), room temperature
- Finely grated peel of 2 limes, divided
- 1 tbsp fresh lime juice
- For the frosting:
- 4 oz (112 g) cream cheese, softened
- 3 tbsp (113 g) butter, softened
- 2 C (260 g), powdered sugar
- 2 tbsp fresh lime juice
- 1/2 tsp vanilla extract
- pinch of salt
- Preheat the oven to 350°. Grease an 8" square pan and dust with flour.
- Whisk together the flour, baking powder and salt in a small bowl.
- Put the butter into a stand mixing bowl and beat until creamy. Add the sugar and beat until completely combined and fluffy, scraping down the sides of the bowl when needed.
- Add the egg and egg yolk one at a time, beating well after each addition, again scraping down the sides of the bowl.
- Reduce the mixer speed to low and add the flour mixture and the milk a little at a time, starting and ending with the flour mixture. Add the lime juice and half of the lime peel and mix for about 30 seconds, until just combined. Pour the batter into the prepared pan.
- Bake the cake 25 to 30 minutes, turning the pan once halfway through baking. Place the pan on a wire rack and let it cool for 15 minutes. Turn the cake out onto the rack, top up and let cool completely.
- For the frosting: In a medium mixing bowl, combine the cream cheese and butter - beat with a hand mixer until well blended. Add the powdered sugar a little at a time on low until blended.
- Add the lime juice, vanilla and salt and blend until smooth. Thin out with a little milk if you'd like thinner frosting.
- Frost the cooled cake and sprinkle with remaining lime grated lime peel.
- Store leftover cake in the refrigerator.
My butter and sugar combination never got really fluffy, but the fluffier you can get it, the better.
If you want a couple of pretty slices of lime to decorate with, slice them off before grating the lime.
Room temperature ingredients are important in this recipe.
Nutrition Information:Yield: 9 pieces Serving Size: 1 piece
Amount Per Serving: Calories: 259Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 55mgSodium: 325mgCarbohydrates: 46gFiber: 1gSugar: 26gProtein: 7g
Nutrition Values are Approximate
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th – never before – we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!
Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.
The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
It is a new year and a new book – Little Everyday Cakes – and our choices for April 2021 were ~
Mexican Chocolate Cake
Tiny Tres Leches Cake