basic butter cake with lime juice, zest and lime syrup
Easy to remember lime cake with butter cake base.
ingredients
- 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
preparation
- 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
assemble
- 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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