Lime Cake with Glaze
Prep Time: 20 min
Cook Time: 45 min
|2 sticks||unsalted butter, room temperature|
|2 1/2 cups||sugar, divided|
|1/4 cup||grated lime zest|
|1/2 teaspoon||baking powder|
|1/2 teaspoon||baking soda|
|1 teaspoon||kosher salt|
|3/4 cup||freshly squeezed lime juice, divided|
|1 teaspoon||, pure vanilla extract|
|for the glaze:|
|2 cups||confectionersí sugar, sifted|
|3 1/2 teaspoons||, freshly squeezed lime juice|
Preheat the oven to 350. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. Next, cream the butter and 2 cups granulated sugar in the bowl of an electric mixer until light and fluffy, or about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Next, combine the flour, baking powder, baking soda, and salt in a separate bowl. In another bowl, combine 1/4 cup lemon juice, the milk, and vanilla. Add the flour and wet mixture to the batter. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.