Lime Layer Cake
By Tested and perfected in the Sur la Table kitchen
Lime Layer Cake
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 10 to 12 servings
- 1 cup unsalted butter, room temperature, plus more for pans
- 2½ cups all-purpose flour, plus more for pans
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1 tablespoon vanilla paste
- 2 teaspoons lime zest
- 2 cups granulated sugar
- 5 whole eggs
For the frosting :- 4 egg whites
- ½ teaspoon cream of tartar
- 2¼ cups granulated sugar
- ¼ cup corn syrup
- ¼ cup water
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- Zest of one lime for garnish
- Candied lime slices for garnish (recipe follows)
Preheat an oven to 350 degrees and position an oven rack in the center. Butter and flour 2 9-inch cake pans and set aside.
To a medium bowl, sift the flour and baking soda together and whisk in the salt, set aside.
To a separate medium bowl, use a whisk to combine the buttermilk, vanilla and lime zest in bowl and set aside.
To the bowl of a stand mixer, fitted with a paddle attachment, add the butter and sugar and cream on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.
Lower the mixer speed and alternate adding the dry and wet ingredients in 3 batches.
Increase the speed to high and beat until the batter is smooth, about 5 seconds. Divide the batter between prepared pans; smooth the top with a silicone spatula, lightly tapping the bottom of the pans to expel any air bubbles.
Transfer the cake to the oven to bake until a cake tester inserted in the middle comes out clean, about 30 to 35 minutes. Let the cakes cool to room temperature in the pan, about 20 minutes than invert onto a wire rack.
Meanwhile, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment and beat on medium-high speed until soft peaks form, about 4 minutes. Turn the mixer to medium speed and slowly add the hot syrup into the egg whites. Add the vanilla and increase the speed to high and beat until stiff meringue forms stiff peaks form and the bottom of the mixer bowl is slightly warm to the touch.