The Lime Drizzle Cake is similar to its' sister, the Lemon Drizzle Cake, but with a much sharper flavour and layered with lime butter cream.
Pre-heat oven to 150ºC, Gas mark 3.
Line a 8" round cake tin.
Add the margarine and 100g sugar to a mixing machine bowl and beat until light and creamy.
Add the eggs, one at a time, beating vigourously.
Scrape or grate the zest from 2 limes and add to the flour. Squeeze the juice from the limes and put to one side. Add the flour and zest to the mixing bowl together with the salt and the milk and mix slowly until the mixture looks rich and creamy.
Transfer the mixture to the prepared cake tin. Bake in the oven for 60 minutes.
Test to check that the cake is cooked and then leave to cool on a wire tray.
In a mixing bowl take half of the lime juice and mix it with 50g of Caster Sugar. Spike the cake using a fork and spoon over the sweetened lime juice.
In a mixing bowl add the butter, icing sugar and the remaining squeezed juice from the limes. Beat together and then refrigerate until needed.
When the cake has fully cooled, horizontally cut open the cake, producing a top and bottom layer. Carefully remove the top layer and gently spread the lime cream over the bottom layer. Now gently replace the top layer of the cake.
Ingredients
Directions
Pre-heat oven to 150ºC, Gas mark 3.
Line a 8" round cake tin.
Add the margarine and 100g sugar to a mixing machine bowl and beat until light and creamy.
Add the eggs, one at a time, beating vigourously.
Scrape or grate the zest from 2 limes and add to the flour. Squeeze the juice from the limes and put to one side. Add the flour and zest to the mixing bowl together with the salt and the milk and mix slowly until the mixture looks rich and creamy.
Transfer the mixture to the prepared cake tin. Bake in the oven for 60 minutes.
Test to check that the cake is cooked and then leave to cool on a wire tray.
In a mixing bowl take half of the lime juice and mix it with 50g of Caster Sugar. Spike the cake using a fork and spoon over the sweetened lime juice.
In a mixing bowl add the butter, icing sugar and the remaining squeezed juice from the limes. Beat together and then refrigerate until needed.
When the cake has fully cooled, horizontally cut open the cake, producing a top and bottom layer. Carefully remove the top layer and gently spread the lime cream over the bottom layer. Now gently replace the top layer of the cake.