Lime Drizzle Cake

CategoryDifficultyBeginner

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.

Lime Drizzle Cake
Yields12 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
Cake
 100 g Margarine
 100 g Caster Sugar
 1 pinch Salt
 2 Eggs
 200 g Self Raising Flour
 3 Limes
 50 ml Milk
 50 g Caster Sugar
Lime Cream Filling
 112 g Butter
 175 g Icing Sugar
 Lime Juice
Cake
1

Pre-heat oven to 150ºC, Gas mark 3.

2

Line a 8" round cake tin.

3

Add the margarine and 100g sugar to a mixing machine bowl and beat until light and creamy.

4

Add the eggs, one at a time, beating vigourously.

5

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.

6

Transfer the mixture to the prepared cake tin. Bake in the oven for 60 minutes.

7

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.

Lime Cream Filling
8

In a mixing bowl add the butter, icing sugar and the remaining squeezed juice from the limes. Beat together and then refrigerate until needed.

Conclusion
9

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.

10

11

LDC1

12

LDC2

13

Lime Drizzle Cake

Ingredients

Cake
 100 g Margarine
 100 g Caster Sugar
 1 pinch Salt
 2 Eggs
 200 g Self Raising Flour
 3 Limes
 50 ml Milk
 50 g Caster Sugar
Lime Cream Filling
 112 g Butter
 175 g Icing Sugar
 Lime Juice

Directions

Cake
1

Pre-heat oven to 150ºC, Gas mark 3.

2

Line a 8" round cake tin.

3

Add the margarine and 100g sugar to a mixing machine bowl and beat until light and creamy.

4

Add the eggs, one at a time, beating vigourously.

5

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.

6

Transfer the mixture to the prepared cake tin. Bake in the oven for 60 minutes.

7

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.

Lime Cream Filling
8

In a mixing bowl add the butter, icing sugar and the remaining squeezed juice from the limes. Beat together and then refrigerate until needed.

Conclusion
9

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.

10

11

LDC1

12

LDC2

13

Lime Drizzle Cake

Lime Drizzle Cake

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