Prep 30 mins
Cook 30 mins
Just a hint of lime in the cake; lots of lime in the filling. Mmmm! My dad often requests this for his birthday.
- 2⁄3 cup butter, softened
- 1 2⁄3 cups sugar
- 2 1⁄2 cups all-purpose flour, sifted
- 1⁄4 cup lime juice, freshly squeezed
- 1 cup water, divided
- 3 eggs
- 1 tablespoon grated lime rind
- 3 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1 (14 ounce) can sweetened condensed milk
- 1⁄2 cup lime juice, freshly squeezed
- 2 cups heavy whipping cream
- 1 lime, halved and sliced (for garnish)
- Grease two 9-inch round cake pans, line with waxed paper and grease waxed paper.
- In a mixing bowl, cream the butter and sugar.
- Add the flour, lime juice, 1/2 cup water and the eggs.
- Beat on high 2 minutes.
- Add the remaining 1/2 cup water along with the rest of the cake ingredients.
- Spoon into pans and bake at 375°F for approximately 30 minutes, until a toothpick comes out clean.
- Cool in pans 15 minutes.
- Invert on cooling racks, carefully remove waxed paper and cool completely.
- Slice each round horizontally to make 4 layers.
- Make filling: in a small bowl combine sweetened condensed milk and lime juice, mixing well.
- In a large mixing bowl, whip cream till stiff peaks form.
- Reserve 1 cup whipped cream.
- Fold lime juice mixture into whipped cream just until blended.
- Assemble cake: place the first layer cut side up on plate, top with 1/3 of filling.
- Repeat with remaining layers, the last layer should be cut side down.
- Use reserved whipped cream to decorate top layer.
- Refrigerate 2-3 hours before serving.
- Garnish with lime slices.
- Note: I use 4 large limes for this recipe.
I made this for an office pot-luck and it went FAST. It tasted very light & refreshing (although it has a whole stick of butter & 2 c. heavy whipping cream in it). A very nice summer dessert & easy to assemble. When I make this again (and I will), I will add more lime juice (or perhaps zest) to the cake batter as I didn't think any of the lime flavor came through there. When I made it, this inital first time, I did add finely grated lime zest to the filling which made it visually appealing & citrusy. Lastly, I would reserve some of the filling to very thinly "frost" the sides, think crumb coat (vs. leaving just a dry cake top and sides of layers) then pipe the whipped topping on the top layer with a pastry bag & star tip. Lastly, garnish with thin lime slices & mint leaves. Thanks for sharing!
I made this for a birthday to take to the office and they all loved it!! The only problem I had was when I was assembling the cake it collapsed on me. I managed to save it and turned it into a trifle. I usually cut some of the sugar but this time I didn't and it was perfect and not too sweet. Thanks!
This was VERY good. It was so light and fresh and the perfect Summery dessert. When we make it again (and we will!) we'll add a little vanilla to the cake mix and some more lime to the filling just to jazz it up some more. This was a hit all around! Thank you! (1,2,3 Hit Wonders Review)