Limes Hadley Wood is a classic British dessert that combines the bright, tangy flavor of limes with a buttery, tender crumb. This cake is named after the Hadley Wood area in London, where it became a popular teatime treat. It works beautifully because the lime zest and juice are used in both the cake and a glossy glaze, delivering a double hit of citrus in every slice.
Ingredients
- 1 cup (225 g) unsalted butter, softened, plus extra for greasing
- 1 cup (200 g) granulated sugar
- 4 large eggs, at room temperature
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup (60 ml) fresh lime juice (about 3 limes)
- Zest of 3 limes, finely grated
- 1/2 cup (120 ml) buttermilk, at room temperature
- For the glaze:
- 1 cup (120 g) powdered sugar, sifted
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon lime zest, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan with butter and line it with parchment paper, leaving some overhang for easy removal.
- In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In a small bowl, mix the lime juice and lime zest.
- With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the buttermilk and the lime mixture. Begin and end with the flour mixture. Mix just until combined; do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent loosely with foil after 30 minutes.
- Let the cake cool in the pan on a wire rack for 15 minutes, then remove it using the parchment paper and cool completely on the rack.
- Once the cake is completely cool, make the glaze: whisk the powdered sugar and lime juice together until smooth. Pour the glaze over the top of the cake, letting it drip down the sides. Sprinkle with the extra lime zest and let the glaze set for about 15 minutes before slicing.
Tips
- Room temperature ingredients: Bring the eggs and buttermilk to room temperature before starting. This helps the batter emulsify properly, giving a finer crumb.
- Zest before juicing: Always zest the limes before juicing them; it’s much easier and you’ll get more zest.
- Don’t overmix: Once you add the flour, mix just until no streaks remain. Overmixing develops gluten, which can make the cake tough.
- Glaze consistency: If the glaze is too thick, add a drop more lime juice; if too thin, add a bit more powdered sugar. It should be pourable but not watery.
Serving Suggestions
Serve this lime cake as a delightful afternoon tea treat, or as a light dessert after a rich meal. It pairs wonderfully with a cup of Earl Grey tea or a glass of sparkling water with a lime wedge. For a more indulgent option, serve with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
Variations
- Lemon-Hadley Wood: Substitute the lime juice and zest with lemon for a classic lemon drizzle cake.
- Lime-Poppy Seed: Add 2 tablespoons of poppy seeds to the dry ingredients for a pleasant crunch.
- Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly, but it will still be delicious.
- Yogurt Glaze: Swap the powdered sugar glaze for a tangy yogurt glaze: mix 1/2 cup plain Greek yogurt with 2 tablespoons powdered sugar and 1 teaspoon lime juice.
Storage and Reheating
Store the lime cake in an airtight container at room temperature for up to 3 days. The glaze may soften slightly, but the cake will remain moist. For longer storage, wrap the unglazed cake tightly in plastic wrap and refrigerate for up to 5 days, or freeze for up to 3 months. To freeze, wrap the cooled cake (without glaze) in plastic wrap and then in foil. Thaw overnight in the refrigerator and glaze before serving. Reheat individual slices in the microwave for 10-15 seconds if desired, though this cake is best enjoyed at room temperature.
Frequently Asked Questions
Can I use bottled lime juice? Fresh lime juice is strongly recommended for the best flavor. Bottled juice often has a flat or slightly bitter taste and lacks the bright aroma of fresh limes.
Why did my cake sink in the middle? This can happen if the oven door was opened too early, or if the batter was overmixed. Make sure your oven is at the correct temperature and avoid opening the door during the first 30 minutes of baking.
Can I make this cake into cupcakes? Yes, absolutely. Divide the batter among 12 cupcake liners and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.
How can I get more lime flavor? You can add an extra teaspoon of lime zest to the batter, or brush the baked cake with a little lime juice while it’s still warm before adding the glaze.
Can I use a different pan? This recipe works well in a 9-inch round cake pan (bake for about 35-40 minutes) or a bundt pan (bake for about 45-50 minutes). Adjust the baking time accordingly and check for doneness.
Is it necessary to use buttermilk? Buttermilk adds moisture and a slight tang that complements the lime. If you don’t have it, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
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