Key Lime Pilsner Loaf Cake with Mezcal Icing
Jackie Dodd-Mallory
(Senior Editor)
Key Lime Pilsner Loaf Cake with Mezcal Icing
We all need cake right now, we do. It helps. Apparently so does social distancing and hand washing. And don’t forget that alcohol kills all germs. Where does that leave us? Washing our hands and drinking alone. There are worse things, I suppose, especially when you have a cake. A cake made specifically for social distancing due to its relatively small size.
It’s dessert on day one, with a few beers. Then it’s breakfast the following day, which you can get to around late morning because, let’s be honest, you’ve got nowhere to go.
And you’ll still have enough left to eat for dinner, I mean dessert, on day two. This is my plan for the next few weeks: baking, beer, and weird internet searches. Because apparently knowing the best dive bar in every state, and if "Hi-Way Heaven Fried Chicken" in The Outsider is a real place is important to my emotional well being.
We all have our things.
Key Lime Pilsner Loaf Cake with Mezcal Icing
Ingredients
For the cake:
- 1 tablespoon lime zest
- 1 ¼ cup (250g) sugar
- 2 tablespoon butter softened
- 3 eggs room temperature
- 1 teaspoon vanilla extract
- 1/3 cup key lime juice
- ¼ cup beer pilsner, pale ale, wheat beer
- 3 tablespoon (42g) olive oil
- 1 ¾ cups (210g) flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Mezcal icing:
- 2 cups ½ lbs powdered sugar
- pinch salt
- 1 ½ tablespoon Mezcal
- 1 ½ tablespoon lime juice
Instructions
- Preheat oven to 325°F.
- In the bowl of a stand mixer add the lime zest and sugar. Beat for about 2 minutes on high to release the lime oils into the sugar.
- Add the butter, beat until well combined.
- Add the eggs and vanilla, one at a time, beating well between additions.
- Add the lime juice, beer, and olive oil, beating until well combined, scraping the bottom of the mixer to ensure all ingredients are well incorporated.
- Stop the mixer and sprinkle with flour, baking powder, baking soda, and salt, stir until just combined.
- Pour into an 8-inch loaf pan that has been greased.
- Bake for 55 to 60 minutes or until cake is golden brown and toothpick inserted in the center comes back with just a few crumbs attached. Allow to cool completely.
- Stir together the powdered sugar, mezcal, lime juice, and salt to make a thick paste. Spread over the top of the cake, chill until set about 3 hours. Cake is best made a day ahead of time.
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