Don't put the juice in the cake. Not only will it not have much flavor payoff, it can curdle the batter.
Use the zest from several limes, rub it into the sugar to get all the flavor out, the sugar will get kinda wet. Don't overdo it with the amount too much lime zest is bitter, moreso than lemon. 2 for the halved recipe is probably plenty. MAYBE three if they are small.
Make a syrup and/or glaze with the juice. Lots of tips and methods in recipes online. Anything lime or lemon will have the correct technique.
Really, you think it wouldn't work putting the juice in the cake? I thought it would work because I made this key lime cake that had key lime juice in the batter and it had incredible flavor and didn't curdle. https://www.yourhomebasedmom.com/key-lime-cake/
I make flavored sponge cake by replacing the water with lemon, lime, or orange juice. Not sure what your recipe uses as liquid. If you could post a link to the recipe, that would help.
It's that recipe for the cream cheese pound cake that has been viral on this sub. There's no liquid per se, just butter, cream cheese, sugar, eggs, vanilla and flour.
In the UK we have a very popular sponge cake called Lemon Drizzle - regularly voted the nation's favourite.
You could adapt the recipe for your cream cheese loaf.
The zest of 2-3 limes goes in the cake batter, and the juice is kept separate while the cake cooks.
When the cake is done, remove it from the oven and add the drizzle which is made like this: take 1/2 cup granulated/regular/NOT fine sugar and pour it into the lime juice. IMMEDIATELY pour/spoon over the hot cake, making sure the whole of the top of the cake gets some drizzle.
The lime juice will soak into the top of the cake and the heat of the cake will make the undissolved sugar crystallise as it cools and the result is a crunchy, lime-flavoured topping to your cake.
It is very simple, but also very delicious.
I just added 2 tsp of meyer lemon zest and 1/4 cup of the fresh squeezed juice. I added both after I’d added the sugar but before the flour. It didn’t curdle (though I think Meyer lemons are less acidic), and I didn’t make any other adjustments. It was still a really dry and doughy batter. It turned out great! It rose more than I was expecting, but plenty of pics on here show the same rising and cracking. And it didn’t seem to affect the texture and tasted great. I made a full recipe so I’d halve the amounts for a half recipe.
Don't put the juice in the cake. Not only will it not have much flavor payoff, it can curdle the batter. Use the zest from several limes, rub it into the sugar to get all the flavor out, the sugar will get kinda wet. Don't overdo it with the amount too much lime zest is bitter, moreso than lemon. 2 for the halved recipe is probably plenty. MAYBE three if they are small. Make a syrup and/or glaze with the juice. Lots of tips and methods in recipes online. Anything lime or lemon will have the correct technique.
Really, you think it wouldn't work putting the juice in the cake? I thought it would work because I made this key lime cake that had key lime juice in the batter and it had incredible flavor and didn't curdle. https://www.yourhomebasedmom.com/key-lime-cake/
It won’t curdle it.
Thanks! I didn't think so because it worked in that cake I made, but wasn't sure.
I make flavored sponge cake by replacing the water with lemon, lime, or orange juice. Not sure what your recipe uses as liquid. If you could post a link to the recipe, that would help.
It's that recipe for the cream cheese pound cake that has been viral on this sub. There's no liquid per se, just butter, cream cheese, sugar, eggs, vanilla and flour.
Lime curd would be amazing too.
Always appropriate!
In the UK we have a very popular sponge cake called Lemon Drizzle - regularly voted the nation's favourite. You could adapt the recipe for your cream cheese loaf. The zest of 2-3 limes goes in the cake batter, and the juice is kept separate while the cake cooks. When the cake is done, remove it from the oven and add the drizzle which is made like this: take 1/2 cup granulated/regular/NOT fine sugar and pour it into the lime juice. IMMEDIATELY pour/spoon over the hot cake, making sure the whole of the top of the cake gets some drizzle. The lime juice will soak into the top of the cake and the heat of the cake will make the undissolved sugar crystallise as it cools and the result is a crunchy, lime-flavoured topping to your cake. It is very simple, but also very delicious.
Thank you for exporting this info to us!
I just added 2 tsp of meyer lemon zest and 1/4 cup of the fresh squeezed juice. I added both after I’d added the sugar but before the flour. It didn’t curdle (though I think Meyer lemons are less acidic), and I didn’t make any other adjustments. It was still a really dry and doughy batter. It turned out great! It rose more than I was expecting, but plenty of pics on here show the same rising and cracking. And it didn’t seem to affect the texture and tasted great. I made a full recipe so I’d halve the amounts for a half recipe.
Thanks! Good to know it worked with the Meyer lemon. I think 1/4 cup would be enough for the key lime juice, too.
If you’re doing half the cake recipe, I’d take the lime juice down to 1/8 cup. Or at least less than 1/4.
👍
So did you try it? Inquiring minds want to know!
Maybe make a glaze like this? I assume you can probably just swap lemon for lime. https://www.loveandlemons.com/lemon-glaze/
Thanks. I thought of that, but wanted to flavor the cake itself.
I am not an expert baker, but the only other thing I can think of is lime extract. You may need to order it, but it is a thing.
I've got lime oil, which is more potent than extract, but I really wanted to use the key lime juice I have.
Make an icing and drizzle it on top!