Serves: 6
Total Calories: 333
1. Preheat oven to 350°. Grease the bottom of an 8-inch round cake pan. Line with a circle of parchment or wax paper. Grease the paper and sides of the pan. In a medium bowl whisk together flour, baking powder, and salt. Set aside.
2. In a large bowl mix the zest and sugar. Add the eggs and beat with an electric beater or mixer until foamy and pale, about 1 minute. On low speed, beat in the milk and rum.
3. Using a rubber spatula, gently stir in the flour mixture in 3 additions until the batter is smooth. Fold in the cooled butter until thoroughly mixed.
4. Transfer the batter to the prepared pan. Bake 25 minutes, or until the cake is golden brown and a tester inserted in the center of the cake comes out clean. Cool the cake in the pan on a rack 5 minutes.
5. Meanwhile prepare lime glaze. In a small bowl mix the sugar and lime juice until smooth. (Lay parchment paper under the rack to catch dripping glaze.)
6. Turn cake out on the rack. Remove the liner and invert again so cake is right side up. Spoon glaze over the cake while it's hot and let it dribble down the sides of the cake. Serve at room temperature. Store, covered, at room temperature up to 3 days.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Lime Cake recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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