Lime-Scented Almond Cake with Fresh Strawberries & Optional Zesty Glaze
A delightful cake featuring vibrant lime and almond flavors, topped with fresh strawberries and a zesty glaze, perfect for any occasion.
Ingredients
For the Cake
- 2 whole Fresh limes Zest and juice required
- 150 g Granulated sugar Plus a small extra amount for topping
- 2 large Large eggs
- 113 g Unsalted butter, melted
- ½ teaspoon Fine sea salt
- 1½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 190 g All-purpose flour
- 50 g Almond flour
- 170 g Fresh strawberries, sliced
For the Zesty Glaze
- 75 g Powdered sugar
- 3–6 teaspoons Fresh lime juice Adjusted for texture
- small pinch Salt
Instructions
Preparation
- Heat the oven to 350°F (about 175°C). Prepare an 8×8-inch baking pan by greasing it and lining it with parchment paper that slightly overhangs.
- Grate the zest from both limes into a large mixing bowl. Squeeze juice from one lime for the glaze and set it aside.
- Beat lime zest with sugar and eggs until the mixture becomes light, airy, and pale in color.
- Stir in melted butter along with salt until smooth and well blended.
- Add baking powder and baking soda, then mix again.
- Incorporate both flours and combine just until a uniform batter forms.
Baking
- Transfer the batter into the prepared pan and level the surface.
- Spread sliced strawberries evenly on top and lightly sprinkle with the remaining sugar.
- Bake for approximately 40–50 minutes, until the cake rises, turns golden, and a tester comes out clean.
- Allow the cake to cool in the pan for a short time, then lift it out using the parchment and let it cool completely on a rack.
Glazing
- While the cake cools, whisk powdered sugar with lime juice and a pinch of salt until smooth and slightly fluid.
- Drizzle glaze over the cooled cake, let it set briefly, then slice and serve.
Notes
For the best results, use fresh ingredients, especially limes. Adjust the glaze consistency to your preference.