Lime syrup cake
Indulge in the zesty delight of our Lime Syrup Cake! This tangy treat combines the creamy richness of sour cream and butter with the vibrant flavor of fresh lime. Enhanced with a splash of vanilla and sweetened with just the right amount of sugar, this cake is perfect for any occasion. Easy to make with self-raising and all-purpose flours, it promises a moist, flavorful slice every time. Enjoy a burst of citrusy goodness!
- 12 Mar 2024
- Cook time 40 min
- Prep time 25 min
- 8 Servings
- 10 Ingredients
This delightful lime syrup cake blends the tartness of lime with the richness of butter and sour cream, creating a moist and flavorful dessert that's perfect for any occasion. With a refreshing citrus glaze, this cake serves as a wonderful treat for gatherings or as a sweet complement to your afternoon tea.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
Finely grate the zest from the lime and set it aside. Juice the lime to extract as much juice as possible. Combine this juice with the 1/3 cup of additional lime juice.
In a large mixing bowl, cream together the softened butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, lime zest, and 1 tablespoon of lime juice. Mix until well incorporated.
In a separate bowl, sift together the self-raising flour and all-purpose flour. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan, spreading it out evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. As the cake bakes, prepare the lime syrup.
In a small saucepan, combine the 1/3 cup of lime juice with 1 tablespoon of water and 2 tablespoons of sugar. Heat over medium-low heat, stirring occasionally, until the sugar has completely dissolved. Remove from heat and set aside.
Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. While the cake is still warm, use a skewer or toothpick to poke several holes across the top. Slowly pour the lime syrup over the cake, allowing it to soak in.
Allow the cake to cool completely in the pan. Once cooled, transfer the cake to a serving plate. Optionally, you can decorate with additional lime zest or a dusting of powdered sugar before serving.
Tips:
- Make sure all your ingredients are at room temperature before starting. This ensures a better blend and texture.
- Zest the lime before you juice it to make the process simpler and to retain the oils that add extra flavor.
- Don’t over-mix the batter once you've added the flour to avoid a dense cake.
- Allow the cake to cool slightly before pouring the lime syrup over it to let it soak thoroughly and to avoid making it too soggy.
- Store any leftovers in an airtight container to keep the cake moist and flavorful.
In just a few steps, you've created a scrumptious lime syrup cake that's sure to impress. Its tangy lime flavor balanced by the buttery, moist texture makes it a truly memorable dessert. Whether you're serving it fresh out of the oven or on the next day, this cake is sure to be a hit.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 340kcal | 13% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 1.08g | 3% |
| Sugar 22g | 23% |
| Fat | |
| Fat 16g | 19% |
| Saturated 8g | 27% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 50mg | 9% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.47mg | 3% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 18ug | 5% |
| Vitamin B12 0.16ug | 7% |
| Vitamin C 6mg | 6% |
| Vitamin E 0.23mg | 2% |
| Vitamin K 1.40ug | 1% |
| Minerals | |
| Calcium, Ca 33mg | 3% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 0.61mg | 6% |
| Magnesium, Mg 14mg | 3% |
| Phosphorus, P 72mg | 6% |
| Potassium, K 100mg | 3% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 24mg | 2% |
| Zinc, Zn 0.54mg | 5% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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