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Naked Lime Cake

Whether you use lemon or lime, this citrusy cake is beautiful with or without thick layers of frosting.



  • 7 eggs
  • 2 cups sugar
  • 1/2 cup oil
  • 2 cups flour
  • 1 pinch of salt
  • 1 cup boiling water
  • 1 teaspoon vanilla extract
  • Zest of 1 lime (or lemon)
  • 3 teaspoons baking powder
  • 25 ounces heavy cream
  • 14 ounces condensed milk
  • Juice of 2 limes (or lemons)
  • Icing sugar
  • 1 lime (or lemon), cut into slices

Let's get Cooking...

  1. Separate the whites from the yolks. Reserve the whites in a bowl, beat the egg yolks with sugar and oil.
  2. Mix the flour with salt.
  3. Add, alternately, water and flour in the yolk mixture.
  4. When well embodied, add the vanilla extract and lime zest.
  5. Beat the egg whites.
  6. Add the mixture and finally the egg whites, gently.
  7. Arrange in a greased and floured round cake pan.
  8. Bake in a preheated oven at 350°F for 40 minutes.
  9. When the cake has cooled, cut in half with the aid of a knife or a nylon wire.
  10. In a bowl, arrange the cream, condensed milk and lime juice. Beat with an electric mixer until forming whipped cream.
  11. Fill the cake with this cream. Spread excess filling around and on the cake.
  12. Sift icing sugar over the top and garnish with lime slices.