Lime Tea Cake(Makes One 9-Inch Loaf)
A zesty lime tea cake with a moist crumb and nutty crunch, perfect for teatime or casual gatherings, combining citrus brightness with tender cake texture.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease a 9 x 5 x 3-inch loaf pan.
- Using a large bowl and electric mixer, cream together butter and sugar.
- Beat in eggs, one at a time.
- Using a large sifter, combine cake flour, baking powder, and salt.
- Sift into the butter mixture.
- Add milk and beat at low speed until just combined, scraping sides of the bowl frequently.
- Fold in chopped pecans or walnuts, lime juice, and grated lime rind.
Tips & Substitutions
For a lighter texture, make sure your butter is softened but not melted. If you don't have cake flour, you can substitute all-purpose flour by removing 2 tablespoons per cup and adding cornstarch. Consider adding a pinch of lime zest to the frosting for extra flavor. This Lime Tea Cake pairs beautifully with Mamaw's Strawberry Cake for a delightful dessert spread.
Serving Suggestions
Serve slices of Lime Tea Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a refreshing dessert. It also goes well with a cup of hot tea or coffee. Consider presenting it alongside a fruit salad or a light yogurt parfait for a delightful brunch spread. For more delicious treats, browse more American recipes.
Storage & Reheating
Store any leftover Lime Tea Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm it in the oven at 300°F (150°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Lime Tea Cake(Makes One 9-Inch Loaf) contains roughly 293 calories, with 5g protein, 54g carbohydrates, and 7g fat. It is a good source of calcium (17% of the Daily Value), iron (13% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 631mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, you can substitute pecans or walnuts with almonds or hazelnuts if you prefer. Just make sure to chop them finely, as the texture should blend well with the cake. Adjust the quantity to your taste, keeping it around 1/2 cup.
Is it possible to make this cake gluten-free?
Absolutely! You can use a gluten-free cake flour blend instead of regular cake flour. Just ensure that your baking powder is gluten-free as well. The texture may vary slightly, but it should still yield a delicious cake.
How can I enhance the lime flavor in this cake?
To amplify the lime flavor, you can increase the amount of lime juice and zest. Adding a lime glaze on top after baking will also add a burst of citrusy goodness. Consider using fresh limes for the best flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).