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Lime Yellow Cake Layers

To enjoy a taste of summertime, we reimagined this New England soda fountain classic as a vibrant and refreshing cake.

SERVESMakes two 9-inch cake layers

Lime Yellow Cake Layers

WHY THIS RECIPE WORKS

Soaking yellow cake layers with thawed limeade concentrate infused each layer with tangy lime flavor. For the filling, we used a homemade raspberry curd lightened with whipped cream and just enough gelatin to give it structure. Finishing wi... Read More

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GATHER YOUR INGREDIENTS

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BEFORE YOU BEGIN

You will need cake pans that are at least 2 inches tall for this recipe.

1

INSTRUCTIONS

Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Whisk flour, 2⅓ cups sugar, baking powder, baking soda, and salt together in large bowl. Whisk buttermilk, melted butter, egg yolks, oil, lime zest and juice, and vanilla together in 4-cup liquid measuring cup or medium bowl.

2

Using stand mixer fitted with whisk attachment, whip egg whites on medium-high speed until foamy, about 45 seconds. Gradually add remaining ⅓ cup sugar; continue to whip until stiff peaks just form, 2 to 3 minutes longer (whites should hold peaks, but mixture should appear moist). Transfer egg white mixture to bowl and set aside.

3

Transfer flour mixture to clean, dry mixer bowl and fit mixer with clean, dry whisk attachment. With mixer running on low speed, gradually pour in buttermilk mixture and mix until almost incorporated and some streaks of dry flour remain, about 15 seconds. Stop mixer and scrape down bowl and whisk attachment. Mix on medium-low speed until smooth and fully combined, 10 to 15 seconds.

4

Using rubber spatula, stir one-third of egg white mixture into batter to lighten, then gently fold in remaining egg white mixture until no white streaks remain. Divide batter evenly between prepared pans. Gently tap pans on counter several times to release air bubbles.

5

Bake until cakes begin to pull away from sides of pans and toothpick inserted in center comes out clean, 40 to 44 minutes. Let cakes cool in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with paring knife, then invert onto greased wire rack and discard parchment. Invert cakes again and let cool completely on rack, about 1½ hours.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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