Mexican Vanilla Lime Cake is a delightful dessert that combines the rich flavors of authentic Mexican vanilla with the zesty brightness of lime. This cake is perfect for any occasion, whether it’s a birthday celebration, a family gathering, or simply a treat for yourself. With its moist texture and vibrant flavor, this cake is sure to impress your guests and leave them asking for seconds. Follow this easy recipe to create a delicious Mexican Vanilla Lime Cake that will become a favorite in your household.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons fresh lime juice
- 2 teaspoons lime zest
- 2 teaspoons Mexican vanilla extract
- Powdered sugar for dusting (optional)
- Fresh lime slices for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. Make sure the mixture is well combined.
- Add Vanilla and Lime: Stir in the Mexican vanilla extract, fresh lime juice, and lime zest until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
- Pour Batter into Pans: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Serve: Once cooled, dust with powdered sugar, garnish with fresh lime slices if desired, and serve. Enjoy your Mexican Vanilla Lime Cake!
FAQs
Can I use regular vanilla instead of Mexican vanilla?
Yes, you can use regular vanilla extract, but the flavor profile will be slightly different. Mexican vanilla has a unique and rich flavor that enhances the cake.
How do I store leftover cake?
Store leftover Mexican Vanilla Lime Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature until you’re ready to frost and serve.
What can I use as a frosting for this cake?
A simple lime buttercream or cream cheese frosting pairs wonderfully with this cake. You can also use whipped cream for a lighter option.
Is this cake suitable for special dietary needs?
This recipe contains gluten and dairy. For gluten-free options, substitute all-purpose flour with a gluten-free flour blend. For dairy-free, you can use dairy-free butter and buttermilk alternatives.