This is such an easy cake that even the kids can make it with some adult supervision.

Gallery

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Grease and flour an 8x8-inch baking dish.

    Advertisement
  • Beat sugar and butter together until light and fluffy, about 3 minutes; beat in eggs and lime juice. Stir flour and baking powder into butter mixture until combined. Pour batter into prepared baking dish.

  • Bake in preheated oven until brown and toothpick inserted in center comes out clean, about 25 minutes. Garnish with chopped peanuts.

Nutrition Facts

157 calories; protein 2.8g; carbohydrates 29.1g; fat 3.5g; cholesterol 37.4mg; sodium 98.5mg. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/09/2016
This was easy and turned out great! I skipped the peanuts since I didn't have any, and I tripled the recipe and used 1/3 cup bottled lime juice, since I didn't have fresh limes. I might cut back on the sugar next time (yes, there will definitely be a next time) since it was slightly sweeter than I prefer (especially if I'm going to frost it), but that's just me. Oh, and I substituted almond meal for about a quarter of the flour. My only complaints are that it made less than the recipe says (my tripled batch was just right for one 9x11 baking pan), and it took longer to cook (about 50 minutes total). Delicious cake, though, especially served warm, and the lime taste is definitely noticeable in the end. Thanks for a great recipe! Read More
(5)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/08/2016
This was easy and turned out great! I skipped the peanuts since I didn't have any, and I tripled the recipe and used 1/3 cup bottled lime juice, since I didn't have fresh limes. I might cut back on the sugar next time (yes, there will definitely be a next time) since it was slightly sweeter than I prefer (especially if I'm going to frost it), but that's just me. Oh, and I substituted almond meal for about a quarter of the flour. My only complaints are that it made less than the recipe says (my tripled batch was just right for one 9x11 baking pan), and it took longer to cook (about 50 minutes total). Delicious cake, though, especially served warm, and the lime taste is definitely noticeable in the end. Thanks for a great recipe! Read More
(5)
Rating: 4 stars
01/28/2017
Very simple and tasty. Based on previous comments I reduced the sugar. Also noted that it took MUCH longer to cook. I suspect either the temperature or the time are written incorrectly. After 30 minutes at 300 I increased to 325 for an additional 15. Read More
Rating: 5 stars
01/21/2020
Not too sweet. Lovely for breakfast with coffee. Read More
Advertisement
Rating: 5 stars
01/01/2021
This was so good, I made it 3 times in one week!!! I did cut back on the sugar and added more lime juice. It actually takes way more butter than noted to cream the sugar. After those few tweaks, it was perfect!!! I’ll definitely be making this often!! Read More
Advertisement