Summary: Wanting a more natural alternative to Nanny's Lemon Lime Refrigerator Sheet Cake, I created this, a delicious, intensely lime cake with equally intense lemon-sugar glaze.I adapted this from a Bon Appetit recipe published in 2009.
To make your own self rising flour (vs buying it), use the following formula: whisk or sift together 1 c all-purpose flour, 1.5 tsp baking powder, and 1/2 tsp salt.
Yield: one 8"-square cake
- ¾ cup (1½ sticks) butter, room temperature
- 2½ cups powdered sugar, divided
- 2 large eggs, room temperature
- ¼ cup milk
- 1⅓ cups self-rising flour
- ¼ cup fresh lime juice (2-3 limes)
- 1 tablespoon lime zest
- ½ cup sugar, divided
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
Preheat oven to 350° Fahrenheit. Butter and flour an 8-inch square baking pan.
Using electric mixer, cream butter and 1.5 c powdered sugar in large bowl. Beat in eggs 1 at a time. Beat in milk, then flour. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted into center comes out clean, 25 minutes.
Meanwhile, finely grate enough lime peel to measure 1 tablespoon. Halve limes; squeeze enough juice to measure ¼ cup. Mix peel, juice, and ¼ cup sugar in small bowl. Set lime syrup aside.
Once you remove cake, use a skewer or fork to poke holes all over it. Pour the lime syrup evenly over the top of the hot cake. Let cool.
Make lemon syrup by whisking together the ¼ c lemon juice, ¼ c sugar and 1 T lemon zest.
Whisk 1 cup powdered sugar into the lemon syrup; drizzle over cake. Grate lemon and lime zest over the top if you like. It looks pretty!
Let the cake stand 1 hour, then cut into squares.