Lime drizzle cake

Lime drizzle cake

By
From
How to Cook Cakes
Serves
6-8
Photographer
Peter Cassidy

This is an easy adaptation of the creaming method in which all the ingredients are beaten together at the same time, which gives surprisingly good results. You will need a 450–500g loaf tin.

Ingredients

Quantity Ingredient
100g butter, softened, plus extra to grease
2 limes
2 eggs
2 tablespoons milk
125g self-raising flour
1 scant teaspoon baking powder
100g caster sugar
50g granulated sugar

Method

  1. Heat the oven to 170°C. Grease the loaf tin, then line the base and short sides with a piece of greaseproof paper that extends over the sides.
  2. Finely grate the lime zest and squeeze the juice. Beat the eggs and milk together in a small bowl.
  3. Sift the flour and baking powder into a large bowl and stir in the caster sugar. Cut the butter into small cubes and add to the bowl. Add the egg mixture and lime zest and beat with an electric whisk until smooth, about 1 minute. The mixture should have a dropping consistency.
  4. Pour the mixture into the prepared loaf tin and bake for 35–40 minutes, or until the top springs back when pressed lightly. Test by inserting a skewer into the centre; it should come out with a few moist crumbs but no raw mixture.
  5. Leave to cool in the tin for 5 minutes before turning it out onto a wire rack to cool a little more. Meanwhile, put the granulated sugar in a small bowl and stir in enough lime juice to make a runny syrup.
  6. Return the cake to the tin while still a little warm and pour the syrup over the loaf. Leave to cool completely, then remove the cake from the tin by lifting the greaseproof paper ends. Cut into slices to serve.

Variation

  • Lemon drizzle cake Use 1 large lemon in place of the limes.

A note on softened butter…

  • To soften butter for making all-in-one or creamed cakes, it is best to leave the butter out of the fridge overnight to ensure it is evenly softened throughout. If this isn’t possible, take it out of the fridge at least 2 hours in advance and leave in a warm part of the kitchen (but not on the stove as it will become greasy if it starts to melt). Alternatively, use the microwave in 10 second blasts, allowing it to stand for several minutes and changing its position in between blasts or the centre will melt.
Tags:
cakes
baking
Leiths
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