lime cake

lime cake

basic butter cake with lime juice, zest and lime syrup

prep: 10'
bake: 30'
10 slices

Easy to remember lime cake with butter cake base.


  • 150g (3/4 cups) caster sugar
  • 150g (1 cup & 1tbsp) flour
  • 150g (2/3 cup) butter
  • 2 large eggs
  • 60 ml (1/4 cup) milk
  • 4g (1tsp) baking powder
  • 2g (1/2 tsp) sugar vanilla
  • 2gr (1/2 tsp) salt
  • *all the ingredients should be at room temperature

ingredients for the syrup

  • 45g (1/3 cups) caster sugar
  • juice and rinds of 4 limes


  • preheat oven to 180°C/350°F
  • coat a 23cm/9-inch springform pan with cooking spray or line the bottom with parchment paper
  • sift together the flour, salt, vanilla and baking powder
  • beat the butter and the sugar for 5 minutes or until fluffy and light in colour
  • add the eggs one at a time, beat well after each addition
  • add the sifted dry ingredients to the creamed mixture alternately with the milk
  • stir until just blended
  • pour batter into prepared pan
  • bake for 30 minutes for until cake springs back when lightly touched
  • let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely
  • as this is a lime cake, add in the zest of one lime when creaming the butter and sugar together

preparation of the syrup

  • boil all the ingredients in a saucepan for 5 minutes over medium heat


  • while the cake is hot and still in the tin, pour over the cold syrup
  • let it penetrate the cake for 30 min before cutting

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