Cast-iron Lime Poke Cake
How to make Cast-iron Lime Poke Cake ? Cast-iron lime poke cake should definitely try it. when the guests come to my house, I prepare this cake directly because my guests love cast-iron Lime Poke Cake.
Servings 4 serves
- 1 cup whole wheat flour
- ¾ teaspoon baking powder
- ½ teaspoon coarse salt
- ½ plus ⅓ cup white sugar
- 1 egg, lightly beaten
- 1 ½ tablespoons fresh lime zest, divided
- ½ teaspoon vanilla extract
- ½ cup milk
- ¼ cup plus 2 tablespoons coconut oil, melted
- 1 tablespoon fresh lime zest
- 1 tablespoon powdered sugar
for the lime syrup:
- 1 cup freshly squeezed lime juice
- ⅔ cup white sugar
Preheat the oven to 350*F. Sift the flour, baking powder and salt in a medium bowl and set aside. Combine the sugar, egg, 1 ½ tablespoons of fresh lime zest and vanilla, whisking until creamy and thick. Add in the milk and coconut oil with a wooden spoon till combined. Slowly incorporate the dry ingredients with the wet, being careful not to overmix. Grease the bottom and sides of an 8” cast iron pan, and pour the batter into the pan. Bake at 350*F for 30 minutes.
While the cake is baking, make the lime syrup. In a small pan over medium heat, heat the lime juice until steaming. Add the ⅔ cups white sugar and stir to dissolve. Let simmer for one minute or so, making sure all the sugar has completely cooked into the syrup, then remove from the heat and set aside.
After 30 minutes, remove the cake from the oven. Using a chopstick or the end of a small wooden spoon, poke holes all over the top of the cake. Pour the lime syrup in top, making sure each hole has been saturated with the syrup. Top with the lime zest and powdered sugar combo, then place the cake back in the oven for a further 10 minutes. Remove and let cool slightly before serving.When storing, keep the top of the cake loosely wrapped. The crispness on top will fade if the cake is left too tightly stored.