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Baking

Lime Drizzle Cake

This is a lovely moist cake with intense lime flavour to serve for tea or with whipped cream and blueberries for dessert.

Method

  1. Preheat the oven to 180 °C. Grease and line a loaf tin with baking paper.
  2. Cream the butter and sugar until light and fluffy. Add the lime zest and eggs. If the mixture starts to curdle, add a tablespoon of flour. Add the flour and salt. Use a spatula to mix the batter and take care not to over mix it.
  3. Add the milk and stir well to mix.
  4. Pour the batter into the prepared loaf tin and bake for 45 minutes or until a cake taster comes out clean. Cover the cake with tin foil if it looks as if it is becoming to brown.
  5. For the syrup, place the lime juice and icing sugar in a small saucepan and heat gently to dissolve the sugar.
  6. As you remove the cake from the oven, pour the syrup over the cake. Cool the cake for a couple of minutes in the tin, before turning it out.
  7. Serve with a spoonful of whipped cream and a couple of blue berries.