Sugar-Crusted Lime Cake

So, Lance had a birthday last week, and we celebrated with a birthday dinner. For his dessert, he chose pumpkin pie, but I only had enough pumpkin for one pie, so in order for everyone at the celebration to get a dessert, I looked through my recipes and found this fun little recipe. It sounds super fancy, but it's really easy to make. The recipe came from my Pillsbury cookbook.

Sugar-Crusted Lime Cake

2 egg whites, room temperature
1/2 teaspoon baking powder
1 cup flour
3/4 cup sugar
1 tablespoon grated lime peel
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1/4 cup shortening
2 tablespoons lime juice

Topping:
1/4 cup sugar
1 tablespoon lime juice

Heat oven to 350 degrees F. Spray 9-inch round cake pan with nonstick cooking spray; sprinkle lightly with flour. In a small bowl, combine egg whites and 1/2 teaspoon baking powder; beat until stiff peaks form. Set aside. In a large bowl, combine all remaining cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Gently fold stiffly beaten egg whites into batter. Pour into sprayed and floured pan. Bake at 350 degrees F for 27-35 minutes. In small bowl, combine topping ingredients; mix well. Spread over hot cake. Cool.


*If you run out of lime juice, lemon juice is a great substitute. I also didn't have a real lime, so there was no grated lime peel, and the cake still turned out delicious.