Cake Slice Bakers: Lime Velvet Squares

I know it's been a couple of months since I last baked with my friends from The Cake Slice Bakers, let's just say work & life took precedence, but the important thing is that I'm back this month with our latest cake. And oh what a delicious cake it was!

This month's cake selection from the Great Cakes cookbook by Carole Walter was Lemon Velvet Squares, but since lemons aren't easy to come by in my small town, I turned these into Lime Velvet Squares. I really don't know what kind of cake I was expecting, but the end result was way better than I could have hoped for. It was velvety smooth, buttery, and mildly citrusy without being too tart. Within minutes of removing this cake from the oven, it completely disappeared. I take that as a very good sign and will be adding this cake to our regular dessert rotation.

This would be great spring/summer dessert served with whipped cream and sliced strawberries.

Lime Velvet Squares -

Lime Velvet Squares 
(Recipe from Great Cakes by Carole Walter)

  • 2-1/4 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, slightly softened
  • 1 teaspoon grated lime zest
  • 1/2 teaspoon grated orange zest
  • 1-1/3 cup granulated sugar
  • 3 large eggs
  • 1/3 cup water
  • 1/4 cup fresh orange juice
  • 3 tablespoons fresh lime juice
  • Powdered sugar (optional) 

Preheat oven to 350°F. Grease and flour a 13x9-inch baking dish.

Sift together the flour, baking powder, and salt in a medium bowl; set aside. In a small bowl, combine the water, fresh lime juice, and fresh orange juice In a large mixing bowl beat together the butter, lime zest, and orange zest with an electric mixer on low speed until creamy. Increase speed to medium and beat in the sugar, 1/3 at a time, until well combined. Add the eggs one at a time, scraping sides of the bowl occasionally.

Reduce mixer to low. Stir in 1/3 third of the flour alternately with 1/2 of the orange/lime juice mixture until the flour has been completely incorporated. Repeat with the remaining flour and juice mixture, ending with the flour.

Spread batter in prepared baking dish. Bake cake at 350°F for 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool to room temperature. Just before serving sprinkle top of cake with powdered sugar. Cut into squares. Enjoy!

The Cake Slice

Now click to see what The Cake Slice Bakers thought of this cake!


*This post contains an affiliate link. 

No comments