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“From the Better Homes and Gardens book "Old-Fashioned Home Baking." Prep time is a guess. Cooling time not included, but these cakes can take hours to cool. I always make cakes like this in the morning to have at night after dinner.”
1hr 30mins
1 cake

Ingredients Nutrition


  1. In a small bowl, stir together flour and 1/3 cup sugar; set aside.
  2. In a medium bowl, beat egg YOLKS with an electric mixer on high speed for about 6 minutes until thick and lemon-colored or until yolks flow from the beaters in a thick stream when the beaters are lifted. Add lime juice and water. Beat on low speed about 30 second or until combined. Gradually add the 2/3 c sugar, beating on medium speed for about 5 minutes or until sugar is ALMOST dissolved.
  3. Gradually add 1/4 of flour mixture to the egg yolk mixture, beating on low to medium speed just until moistened. Repeat, beating in the remaining flour mixture by fourths. Stir in shredded lime peel.
  4. Thoroughly wash beaters. No salmonella for you.
  5. In a large mixing bowl, beat egg WHITES and cream of tartar on medium to high speed until soft peaks form (when the tips curl). Gradually add the 1/2 cup sugar, about 2 tablespoons at a time, beating on medium to high speed until stiff peaks form (when tips stand straight up).
  6. Fold about 1 cup of the egg WHITE mixture into the egg YOLK mixture.
  7. Then fold all of the egg YOLK mixture into the remaining egg WHITE mixture.
  8. Gently pour batter into an ungreased 10-inch tube pan. Bake in a 325 degree oven for about 1 hour or until the top springs back when lightly touched. Immediately invert cake pan onto a glass or onto a baking sheet; completely cool. Using a narrow metal spatula, loosen sides of cake from pan. Then remove cake from pan.
  9. If desired, for a whipped cream topping, in a medium mixing bowl, beat whipping cream and 2 tablespoons sugar until stiff peaks form. Pipe on top of cake.
  10. If desired, garnish cake with lime slices.

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