I’m not a huge lemon bar fan, but I’ve been craving some sort of citrus dessert – so I decided on glazed lime cakes.  Last Sunday, I had plans for a picnic with friends, and I decided that it would be the perfect opportunity to bake something fun.

The recipe that I decided to use was for glazed lemon cakes, and as I only had limes on hand, I decided to change it up just a bit.  These cakes turned out delicious, and my favorite part was the delicate glaze that added a hint of sweetness and moisture, but wasn’t a full on frosting.

Glazed Lime Cakes

Recipe Adapted from Martha Stewart.com (www.marthastewart.com/340567/glazed-lemon-cake)

Prep Time: 15 minutes

Bake time: 10-12 minutes


½ cup unsalted butter

1 ½ cups all purpose flour

2 tsp baking powder

½ teaspoon salt

½ cup buttermilk

1 tsp vanilla extract

Zest of 1 lime, plus juice (Save 1 tablespoons of juice for the glaze)

1 cup granulated sugar

2 large eggs

1 ½ cups confectioners sugar


1.  Preheat oven to 350 degrees.  Line mini muffin tins with muffin liners.

2.  In a medium bowl, whisk the flour, baking soda, and salt.  In a small bowl, whisk together the buttermilk, vanilla, lime juice and lime zest.

3.  With an electric mixer, cream butter and granulated sugar until light.  Add eggs one at a time, beating well after each addition.  Slowly add flour mixture in three batches, alternating with additions of the buttermilk mixture.

Glazed Lime Cake Batter

4.  Spoon 1 ½ tablespoon of batter into each muffin cup.  Bake until a toothpick inserted in center of cupcake comes out clean, about 10-12 minutes.  Cool for 10 minutes in the tin, and then continue cooling completely on a rack.

5.  In small bowl, mix confectioners sugar with the 1 tbsp of lime juice that was set aside.  Stir until smooth.  Dip top of cupcakes into glaze.  Let set for 30 minutes.

6.  Enjoy!

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