This moist and tart key lime cake, with its bright green colour, is a perfect dessert for Halloween or St. Patrick's Day, though it's fantastic any other time, too. (My own particular "special" occasion was that my toddler had chewed open a box of lime jello and I needed to do something with it.)
"Dot's Key Lime Pie" recipe (which is still for cake, not pie) and changed it to reduce the fat content quite a lot, as well as lightening up on the sugar.
Key Lime Cake With Meringue Topping
1/3 cup lime juice
1/3 cup powdered sugar
1 cup sugar
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. lemon extract
1 small package lime jello
1/2 cup oil
1 cup plain, low-fat yogurt
3/4 cup diluted lime juice (I only had lemon on hand, and it worked fine too)
1/2 tsp. vanilla extract
-Dissolve powdered sugar in 1/3 cup lime juice and set aside.
-Mix remaining ingredients in a bowl and beat until well-blended.
-Pour batter into greased 9x13 pan.
-Bake at 350 degrees C, 30 minutes or until tester inserted in centre comes out dry.
-Let cake stand 15 minutes, then prick all over with a fork and pour juice over.
3 eggs whites
1/4 tsp. cream of tartar
1/3 cup sugar
-Beat egg whites and cream of tartar together until frothy.
-Still beating, gradually add sugar, and continue beating until stiff peaks form.
-Spoon mixture evenly onto cake. Bake at 425 degrees for 5-7 minutes until golden.
(Sorry no picture; not organized enough with the camera. Next time!)