Easy to remember lime cake with butter cake base.
all the ingredients should be at room temperature
- 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
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.
Ingredients for the syrup
45g (1/3 cups) caster sugar
juice and rinds of 4 limes
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 and let it penetrate the cake for 30 min before cutting.