Go Back
Print
Lime Poke Cake: super easy snacking cake for citrus lovers!

Lime Poke Cake

Adapted from All Cakes Considered, Melissa Gray.
Course Dessert
Cuisine Cakes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author TheSpicedLife

Ingredients

For the cake:

  • 1 3/4 cups (238 g) AP flour mixed with 50% white whole wheat flour (fluffed, scooped, and leveled)
  • 2 t baking powder
  • 1/2 t salt
  • 6 T (3/4 stick) unsalted butter, room temperature
  • the zest of 1 Persian lime
  • 2 T vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 2/3 cup heavy whipping cream
  • 1 T fresh Persian lime juice

For the glaze:

  • 1/2 cup fresh Persian lime juice
  • 1 cup granulated sugar
  • pinch of sea salt
  • confectioner’s sugar for dusting

Instructions

  1. Place a rack in the center of the oven and preheat it to 350 F. Line the bottom of an 8X8X2 pan with parchment paper and grease all over. Set aside.
  2. Whisk together the flours, salt and baking powder. Set aside.
  3. Cream the butter with the lime zest in a mixer on medium speed. Gradually add half of the sugar and then add the oil. When that is well combined, gradually add the rest of the sugar and beat until light and fluffy. Throughout this process, be sure to scrape down the sides and bottoms of bowl as needed.
  4. Add the eggs, one at a time, beating after each addition. Scrape down the sides of the bowl as needed. Add 1/3 of the flour mixture to the mix, turning the mixer speed down to low. Add half of the heavy cream, then flour again, then the remaining cream, and then finish with the remaining flour. Add the tablespoon of lime juice to the batter and beat for 2 minutes on medium low speed.
  5. Scrape the batter into the prepared pan and smooth the top. Bake for 40 minutes–starting at the 20 minute mark, check your cake for browning. When it is browning, cover the pan loosely with foil. The cake is done when a toothpick inserted into the middle comes out clean.
  6. While the cake is baking, combine the 1/2 cup lime juice, pinch of sea salt and the 1 cup sugar in a small saucepan. Bring it to a boil and then simmer, stirring, to dissolve the sugar. When done, set it aside, but when the cake comes out of the oven, heat the syrup back up.
  7. Let the cake cool in its pan for 10 minutes and then remove it from the pan, removing the parchment paper from the bottom and flipping it back over to cool right side up. Place it on a cooling rack that has foil underneath it. Poke many small holes in the top of the cake with a skewer or toothpick. Brush the glaze over the cake–it will absorb and then you will brush again and again, until the syrup is used up. Be sure to also brush the edges and sides of the cake. If you want you can also use the syrup that drips down to the foil but I did not bother. Let the cake cool and sprinkle with confectioner’s sugar before serving.