Lime Cake
Serves 12
15 mins prep
45 mins cook
60 mins total
This lime cake has a soft, buttery cake at the bottom and a gooey, tangy lime filling that bakes right into the cake. It’s like a gooey butter cake but with lime! It tastes like a cross between cheesecake and lime slice. This lime cake is super easy to make and the texture is super impressive.
Cake
Filling
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Cake
Preheat oven to 340°F (170°C). Butter the bottom and sides of an 8” or 9” round springform pan. For a non springform pan, use a regular round pan and line the bottom and sides with a piece of parchment paper, leaving enough overhang at the edges to be able to lift the cake out after baking.
In a large bowl, combine sugar and lime zest. Rub the mixture with your fingers until it becomes fragrant and the sugar looks a bit wet.
⅕ 1 sugar⅕ 2 limesAdd salt, egg, melted butter, and lime juice into the same bowl. Whisk to combine.
⅕ ⅛ sea salt⅕ 1 large egg⅕ 1 butter⅕ 3 lime juiceSift flour and baking powder right into the same bowl. Fold just until no more dry streaks of flour remain.
⅕ 2 all purpose flour⅕ 2 baking powderDump the thick batter into the prepared baking pan and spread it out in an even layer. Set aside.
Filling
Combine cream cheese and powdered sugar, beat until no more lumps remain.
⅕ 8 cream cheese⅕ 2 powdered sugarAdd salt, yolks, lime juice, lime zest, and matcha powder (optional).
⅕ 2 egg yolks⅕ 2 lime juice⅕ 1 lime⅕ ½ sifted matcha powder⅕ ⅛ sea saltBeat until completely smooth. Pour filling on top of the cake batter and place onto a larger baking sheet. Bake for 45-55 minutes until the edges are golden and set, and the middle is puffed up. The middle will be jiggly. If you see bubbles around the middle that is a good sign. Tent the top of the cake with aluminum foil to prevent from browning too soon if needed.
Let the cake cool for 15 minutes. Run a knife along the edges to help release. Remove the sides of the cake (or lift it out) and let cool to room temperature. Dust with powdered sugar before serving.
⅕ 4 powdered sugar
