a white variation of the classic Texas sheet cake. Delectably moist!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
Ingredients
- 1 cup white sugar
- 2 ½ tablespoons butter, softened
- 2 eggs, beaten
- 1 lime, juiced
- 1 ½ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- 1 teaspoon chopped peanuts, or to taste (Optional)
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Grease and flour an 8×8-inch baking dish.
- 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 the prepared baking dish.
- Bake in the preheated oven until brown and a toothpick inserted in the center comes out clean, about 25 minutes. Garnish with chopped peanuts.
Nutrition Facts
| Calories | 157 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 99 mg |
| Sugars | 17 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
It’s beautiful and tasty and it’s perfect.This is very easy to make and it’s soft . Yay!
When you need a crispy, refreshing cake without too much effort, this is the cake to make! I even melted the butter a little and added the lime directly to the sugar and it still came out great! I did bake it at a slightly higher temp for a crisper top
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!!
Not too sweet. Lovely for breakfast with coffee.
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.
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 9×11 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!