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A dense and aromatic lime cake infused with makrut lime leaves steeped in butter, complemented by fresh lemon and lime zest, coconut oil, and finished with a tangy lime glaze.

Ingredients

Scale
  • A small bunch (around 12) makrut lime leaves (fresh, frozen, or dried)
  • 1/2 cup (113 g) unsalted butter
  • 1 cup (200 g) granulated sugar
  • Zest of 1 lemon
  • Zest of 1 lime
  • 1/2 cup (105 g) coconut oil, melted
  • 4 large eggs
  • 2 cups (250 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup (125 g) confectioners’ sugar (for glaze)
  • Juice of 1 lime (for glaze)

Instructions

  1. Put the makrut lime leaves and unsalted butter into a small saucepan. Melt the butter gently over medium heat, avoiding boiling.
  2. Once fully melted, remove the pan from heat, cover, and let the leaves steep in the butter for 1 full hour.
  3. After steeping, strain out and discard the leaves, keeping the infused butter.
  4. Preheat oven to 350°F (175°C). Line the bottom of a 9-inch round cake pan (at least 2 inches deep) with parchment paper, and spray the sides with nonstick spray.
  5. In a small bowl, combine granulated sugar with lemon and lime zest. Use a microplane to grate zest directly over sugar, then stir to release oils.
  6. In a stand mixer with paddle attachment, beat the infused butter, coconut oil, and scented sugar on medium-high speed for about 1 minute.
  7. Add eggs one at a time, beating on medium-high speed for about 3 minutes. The mixture might appear grainy or curdled; this is normal.
  8. In a separate large bowl, whisk together flour, baking powder, and kosher salt.
  9. Pour wet mixture into dry ingredients and gently fold by hand until just combined. Batter should be thick.
  10. Spread batter evenly in prepared cake pan and smooth top with a spatula.
  11. Bake for 30–35 minutes or until a toothpick inserted near the center comes out clean.
  12. While baking, prepare glaze by mixing confectioners’ sugar and lime juice until thick but pourable.
  13. After baking, cool cake in pan for about 10 minutes, then remove and set on a cake plate.
  14. Drizzle lime glaze on top and allow it to set before slicing and serving.

Notes

Use fresh or frozen makrut lime leaves for the best and brightest flavor; dried leaves work but are less potent., Avoid boiling the butter when infusing leaves to preserve delicate aromas., Do not consume the steeped leaves; they are tough and unpleasant to eat., Zesting citrus directly into sugar helps release essential oils, enhancing flavor., Don’t worry if the batter looks curdled after adding eggs and fats; this is normal., Use a deep 9-inch cake pan for even baking and moist texture., Adjust glaze thickness by adding more powdered sugar if too runny or lime juice if too thick., Cake stores well at room temperature for up to 5 days and can be frozen unfrosted for up to 2 months; add glaze after thawing., Variations include baking in loaf pan (longer bake time), muffins (12-18 minutes), swapping lime juice with lemon juice in glaze, adding toasted shredded coconut, or substituting coconut oil with butter for a richer flavor., If makrut lime leaves are unavailable, bay leaves or lemon verbena can provide different fragrant notes.

Nutrition

Find it online: https://gingerbaking.com/makrut-lime-leaf-cake-with-lemon-and-a-lime-icing/