The Gourmet Mama

This could easily be changed to a lemon coffee cake, but . . . we don’t have lemons in Guatemala, so I use limes. They add a nice tartness to this coffee cake which tastes light, but is really filling, thanks to a nice dense crumb. It also makes a big pan, so it’s perfect for when you have company over or lots of hungry kids!

Lime Coffee Cake

Serves: 20

4 c. flour
1 1/2 c. sugar
1 c. (2 sticks) margarine or butter
3 tsp. baking powder
2 Tblsp. lime zest
1 tsp. salt
1 1/2 c. milk
1/2 c. lime juice
4 eggs
2 tsp. vanilla extract

Glaze
1/2 c. icing sugar
1-2 tsp. lime juice

Preheat the oven to 350°. Spray a 9×13 pan with cooking oil and set aside.

In a bowl, combine the flour, baking powder and salt.

In another bowl, beat the sugar and margarine together until smooth. Add the lime zest and eggs and beat until smooth again. Add the lime juice.

Add flour mixture and milk, alternating so the batter isn’t too thick or too runny at any given time. Beat the entire mixture until it is smooth and creamy looking. Pour into the baking pan and bake for 25-30 minutes or until a toothpick stuck in the middle comes out clean.

In a small bowl, put the icing sugar and add just enough lime juice to get a pourable consistency. Once the cake is cool, drizzle with the glaze.