Mexican · Dessert
Mexican Lime Cake
A compact Mexican-style lime cake built on a soft, tender crumb soured with sour cream and brightened with fresh lime juice, finished with a tangy condensed-milk cream cheese glaze. The lime soak keeps the sponge moist while the glaze adds a rich, citrus-cut sweetness typical of home bakeries across Mexico.
$1
20 minsPrep
24 minsCook
54 minsTotal
EasyLevel
Nutrition per serving
460Calories
7.6gProtein
25.5gFat
51.6gCarbs
28.7gSugar
0.5gFiber
577mgSodium
158mgChol
14.7gSat Fat
142mgPotassium
78mgCalcium
1.7mgIron
0.3mcgVitamin B12
3.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Mexican Lager
local
Agua de Jamaica
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 175°C and grease and line a 10cm round cake tin.
2
In a bowl, whisk the egg and sugar together for 2 minutes until pale and slightly thickened.
3
Beat in the melted butter, sour cream and the 14g lime juice until smooth.
4
Sift the cake flour, baking powder and salt over the wet mixture and fold gently until just combined with no dry streaks.
5
Pour the batter into the prepared tin and bake for 22-25 minutes until a skewer inserted in the centre comes out clean.
6
Remove the cake from the oven and, while still warm, prick the top a few times with a skewer and brush over the 10g lime juice soak.
7
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
8
Whisk the softened cream cheese with the condensed milk until smooth and glossy, then spread over the cooled cake before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g Cake Flour, sifted
- 45g45g Sugar White
- 50g50g Egg, room temperature, whisked
- 35g35g Butter, melted
- 20g20g Sour Cream
- 14g14g Lime Juice, freshly squeezed
- 10g10g Lime Juice, freshly squeezed, for soak, 1
- 3g3g Baking Powder
- 1g1g Salt
- 18g18g Condensed Milk, 1
- 35g35g Cream Cheese, softened, 1
