This key lime cake with a generous lime drizzle is deliciously moist and aromatic and also very easy to make. This is one of my first cake recipes when I started to learn baking and I come back to it again and again :-)
Prep Time10 minutesmins
Cook Time1 hourhr
Cooling Time20 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dessert
Cuisine: Continental
Keyword: cake, egg recipes, tea-time snacks
Servings: 12
Calories: 167kcal
Ingredients
For the Cake
½cupunsalted buttersoftened (100g)
½cupgranulated sugar(100g)
2eggs
Zest of 2 limes
1cupall-purpose flour(125g)
2tspbaking powder
1pinchsalt
4tbspbuttermilk
For the syrup
Juice of 2 lime
½cuppowdered sugar(50g)
Instructions
Grease and line a 9X5" loaf pan with parchment paper.
Preheat oven to 180°C [356ºF/ gas mark 4].
Cream together butter and sugar together until fluffy. I use my hand held beater on medium speed.
Add the lime zest and the eggs, beating them in well.
Add the flour, baking powder, salt and then mix in the buttermilk.
Spoon the batter into the prepared loaf tin and bake for 45 minutes, until the cake has risen in the middle and is lightly golden in color.
While the cake is baking, prepare the syrup. Put the lime juice and icing sugar in a small saucepan and heat gently so that the sugar dissolves.
As soon as the cake is out of the oven, poke the top of the loaf all over with a skewer. Pour the syrup evenly all over the cake.
Leave the cake to cool completely and let the syrup do it’s magic as it seeps in and is absorbed by the hot cake.
Notes
Use regular limes instead of key limes if they are difficult to find or very expensive.
When lining the loaf pan, make sure that the lining comes an inch or so up from the sides of the pan. It makes it easier to remove the cake from the pan.
If you try to take the cake out of the pan before it has cooled down, the cake might crumble as it will be sodden with syrup.
Nutritional Information is approximate information for 1 of 12 slices.