this lime streusel cake is so good that I kicked it right out of the house…

Lime Streusel Cake l sherisilver.com

I love a good bundt cake. But its large-ish size makes it impractical to whip up for an every day dessert. So when I see a recipe for a bundt or tube cake I either pass it by, or bookmark it for a time when I have more of a crowd to serve than just us three.

But a recent issue of Martha Stewart shared a key lime streusel version that looked so amazing that I simply had to have it. I love lime, and the streusel was made from graham cracker crumbs – something I’d never tried before (and I make a LOT of streusel you guys. I mean, it is all over this blog! Just search “streusel”!!!).

We were in the thick of quarantine at the time, so there was no chance of having “more of a crowd” any time soon. But I was determined. And I remembered from my boxed cake mix adventures that one bundt cake is the equivalent of two standard loaf cakes. Which was still twice as many cakes as I needed. But what if I halved the recipe to make just one loaf cake?

And then this happened:

Lime Streusel Cake l sherisilver.com

This. Cake. THIS CAKE.

It was even better than I’d hoped for. The streusel was divine and so different. And there was much lime flavor running through all the components – delicious. I had one slice and savored every bit of it. It was, in fact, so good that I was afraid to keep it around for more than that one slice. So I promptly wrapped up the rest and sent it off with Chelsea and her boyfriend, who were going to visit friends for the weekend. Bless their hearts.

If you like a good pound cake, anything lime, everything streusel and a good glaze, then I am pretty sure you will fall in love with this cake. I added a note at the bottom for the bundt version too – you know, we may have “more of a crowd” to serve one of these days….

Lime Streusel Cake l sherisilver.com

Lime Streusel Cake
adapted from Martha Stewart Living

Streusel
5 sheets graham crackers
1/3 cup flour
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1/3 cup packed brown sugar
4 tablespoons unsalted butter, cut into pieces and at room temperature

Cake
7 tablespoons butter, room temperature
1/2 cup + 2 tablespoons granulated sugar
1 egg + 1 egg yolk
1/4 cup whole milk, room temperature
zest and juice from 2 limes (about 2 tablespoons juice)
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoons baking soda

Syrup
juice from 4 limes (about 1/4 cup juice)
1/4 cup granulated sugar

Glaze
1/2 cup confectioner’s sugar
zest and juice from 1 lime (about 1 tablespoon juice)

Pre-heat oven to 325 degrees; grease a 9 x 5 loaf pan, line the bottom with parchment, grease the parchment and flour the sides and bottom.

Make the streusel: place the graham crackers in a food processor and process till finely ground. Add the flour, salt, cinnamon and brown sugar and process till combined. Add the butter and pulse till crumbs form. Scatter 1/2 cup of the streusel on the bottom of your pan.

Make the cake: beat the butter and sugar till light and fluffy; scrape down the sides. Add the eggs, milk and lime juice and beat till well combined; scrape down the sides. Add the flour, baking powder, salt, baking soda and lime zest and beat again. Dollop half the batter over the streusel in the pan and use a small angled spatula to smooth evenly. Sprinkle with 1/2 cup of streusel and top with remaining batter, smoothing again. Use your hands to make large clumps of the remaining streusel and sprinkle over the top.

Bake for 30 – 40 minutes or till a tester tests clean; don’t turn off the oven.Transfer to a wire rack and let cool for 10 minutes. Turn out onto a foil-lined baking sheet and let cool an additional 10 minutes. While the cake is cooling make the syrup: heat the lime juice and sugar in a small saucepan, stirring till sugar is dissolved. Bring to a boil and boil for one minute. Brush the cake all over with the syrup and return to the oven for another 3 minutes. Transfer back to the wire rack and let sit for 5 minutes.

Make the glaze: whisk the confectioner’s sugar and lime juice till smooth. Drizzle all over the top of the cake, top with the lime zest and let cool completely.

Note: if making a bundt cake, double all of the ingredients. Follow the recipe above and bake the cake for 45 – 50 minutes.

(print this recipe)


This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2020/08/04/lime-streusel-cake/

Lime Streusel Cake l sherisilver.com

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