Lime syrup cake
This lime syrup cake combines the tartness of lime with buttery sour cream, making for a moist and flavorful dessert. Drenched in a refreshing citrus glaze, it's perfect for gatherings or afternoon tea.
Cook time 40 min
Prep time 25 min
Ingredients:
1/2 cup sour cream1 lime
1/3 cup lime juice
1/2 cup butter
1 tsp vanilla extract
3/4 cup sugar
2 eggs
1 cup self-raising flour
1/2 cup all-purpose white wheat flour
1 tbsp water
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.
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.
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.
Lime syrup cake FAQ:
Bake the Lime Syrup Cake in a preheated oven at 350°F (175°C) for 35-40 minutes. Insert a toothpick into the center; it should come out clean when the cake is done.
You will need a 9-inch (23 cm) round cake pan for this Lime Syrup Cake. Be sure to grease and line it with parchment paper for easy removal.
Yes, you can substitute sour cream with plain Greek yogurt or buttermilk. Both options will maintain moisture, though the flavor may slightly differ.
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If you prefer, you can also freeze the cake for up to 3 months.
If your cake doesn't rise, it might be due to expired self-raising flour or overmixing the batter. Make sure to use fresh ingredients and mix until just combined for the best results.
Cooking 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.
Nutrition Facts
8 ServingsCalories 340kcal
Protein 5g
Carbohydrates 44g
Fiber 1.08g
Sugar 22g
Fat 16g
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