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Make It At Home Series : Homemade Yellow Cake Mix & A Lime Tea Loaf

A recipe for a dry yellow cake mix that keeps in the freezer for 2 months and a moist lime tea loaf topped with a lime sugar drizzle icing.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Snack
Cuisine global vegetarian
Servings 6 cups

Ingredients
  

For the Yellow Cake Mix :

  • 2 3/4 cups all-purpose flour
  • 1/4 cup corn starch
  • 1/2 cup powdered milk
  • 2 1/2 tsps baking powder
  • 1/2 tsp baking soda
  • 1 3/4 cups sugar
  • 1 tsp salt
  • 200 gm butter chilled , cut into 1/2-inchs pieces

For the Lime Tea Loaf :

  • 1/2 Yellow Cake Mix powder (above)
  • 3/4 cup water warm
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbsp lime juice
  • 1 tsp lime zest

For the Sugar Glaze :

  • 1 cup icing sugar
  • 2 tbsps lime juice
  • 1 tsp lime zest

Instructions
 

  • To make the Yellow Cake Mix, put the flour, corn starch, milk powder, baking powder and soda, sugar and salt in the processor bowl and run it a couple of times for a few seconds so it all combines well.
  • Then add the chilled butter pieces and process again for about 15 seconds or so until the mixture resembles coarse meal. Itu2019s much like mixing ingredients for a pie crust except you want the butter pieces to combine well with the flour and stay as largish lumps. Donu2019t over process or the butter will start melting leaving you with a paste!
  • Use immediately to make a cake or transfer the Cake Mix into ziplock bags and freeze for use later. This Cake Mix will keep in the freezer for up to 2 months.
  • To make the cake batter for a Lime Tea Loaf, put half the powdered Cake Mix in a bowl. Add 3/4 cup warm water and beat on slow speed with a hand held mixer. Then beat in the egg, the lime juice, lime zest, vanilla and lemon extract to a smooth batter.
  • Transfer the batter to well-greased 8" x 4" loaf pan. Bake at 180C (350F) for about 30 to 40 minutes till done and the cake is golden brown. Completely cool the cake on a rack.
  • Mix together the ingredients for the Sugar Glaze in a small bowl using a little more water, if necessary to make a thick flowing icing. Drizzle or pour over the cool cake. Let it set, then slice and serve.