Tangy zingy lemon desserts have their own niche of followers. It's the kind of thing that once you liked it, there's no going back. It just might replace chocolate *gasp* as a favorite dessert. Now this cake is a triple zing threat. The cake itself is zingy with lime zest, the layers are sandwiched with lemon curd, and the whole lot is crowned with a thick lemon icing.
The cake uses my favorite cake base that is completely customizable. The lemon curd stuffing and icing are extras to jazz up the cake to entertaining standards; the cake itself is perfectly sufficient for a home made family breakfast or afternoon tea bundt.
2 cups sugar
1 cup oil
3 cups flour
2 tsp b. powder
1 Tbsp lime zest
1/4 tsp salt
1/2 cup fresh lime juice
1/2 cup whole milk
1 cup lemon curd, to stuff
1 1/2 cup powder sugar, sifted
2-3 Tbsp fresh lemon juice
Preheat oven to 360F. Generously butter and flour a bundt cake tin; set aside.
Mix the half cup fresh lime (or lemon) juice with half a cup of whole milk. Set aside until needed.
Using a food processor or a stand mixer, beat the sugar, oil, and eggs until pale yellow. Beat in the flour, baking powder, and salt. Finally, beat in the milk and lime juice mix and the lime zest.
Pour the batter in the prepared bundt tin and bake in preheated oven for about 65 minutes until an inserted skewer comes out clean.
My trick to keeping a cake moist is to unmold it while its still very warm and wrap it in cling film until fully cooled down. Once completely cooled, carefully slice the cake into two layers and dig a shallow trench in the bottom layer. Fill with the lemon curd and replace the top of the cake to seal. Drizzle with the icing and serve.
To make the icing, whisk the sifted powdered sugar with two to three tablespoons fresh lemon or lime juice until just barely pourable. Drizzle immediately over the assembled cake.
صحة و عافية