Glazed Lime Cake
Makes 9 cake squares
3/4 cup (1-1/2 sticks) butter, room temperature
2-1/2 cups powdered sugar, divided
2 large eggs, room temperature
1/4 cup milk
1-1/3 cups self-rising flour
2 to 3 large limes
1/4 cup sugar
Preheat oven to 350°F. Butter and flour 8-inch square baking pan. Using
electric mixer, cream butter and 11/2 cups powdered sugar in large bowl.
Beat in eggs 1 at a time. Beat in milk, then flour. Transfer batter to
prepared pan; smooth top. Bake cake until tester inserted into center comes
out clean, about 35 minutes.
Meanwhile, finely grate enough lime peel to measure 1 tablespoon. Halve
limes; squeeze enough juice to measure 1/4 cup. Mix peel, juice, and 1/4 cup
sugar in small bowl. Set lime syrup aside.
Using skewer, poke holes all over baked cake. Spoon half of lime syrup
(about 3 tablespoons) over hot cake. Cool.
Whisk 1 cup powdered sugar into remaining lime syrup; drizzle over cake. Let
stand 1 hour. Cut cake into squares.