Easy Key Lime Cake

For a sub-lime (ha ha) slice that’s perfect with a G&T…
The Cardiff Cwtch - Easy Key Lime Cake - Lime Drizzle Cake

…Not that I’m allowed an ice cold gin and tonic at the mo (see previous post). I mean I’ve got a bottle of non-alcoholic gin that’s absolutely lovely – but it’s just not the same, alas. At least I can still load up on plenty of cake – and this little lime number really hits the spot on a hot afternoon when you’re looking for a bit of a zing in your doorstop wedge.

Although not technically a Key Lime Cake since you’d need to use special Swingle Limes from the Florida Keys to own that title, it’s definitely a bit of a love note to one of my favourite places on the planet and to the massive slices of Key Lime Pie I like to scoff when I’m lucky enough to be there. The sponge is buttery and moist – thanks to a good dollop of sour cream – with just enough of a hint of lime, while the icing’s where the punch is packed thanks to plenty of zest, juice and boiling down the lime leftovers for an added flavour boost (I bet you could add a shot of gin too if you were feeling a bit frisky... 😉 ). The perfect summer, afternoon cake – and it’s dead easy to make.

The Cardiff Cwtch - Easy Lime Cake - Lime Flavoured Cake - Cardiff Bloggers

Easy Lime Cake

Ingredients

For the cake:

  • 2 large eggs, whisked
  • 130g softened butter
  • 130g caster sugar
  • 130g self raising flour
  • 2 tbsp sour cream
  • zest and juice of half a lime
  • 1 tsp baking powder
  • pinch of salt

For the icing:

  • 200g icing sugar
  • zest and juice of half a lime
  • 100ml water
  • leftover lime skin
  • candied limes (optionl)
Lime Cake - The Cardiff Cwtch - Welsh Food Bloggers
Method
  1. Set your oven to 160C (fan) and grease a 15cm cake loose -bottomed cake tin.
  2. In a large bowl, cream together your butter and caster sugar – then pour in the whisked eggs. Stir to combine.
  3. Next, sift in the flour, followed by the baking powder and salt.
  4. Stir in the sour cream to create a soft, airy batter. Fold in the lime juice and zest (save the skin – you’re going to use it!)
  5. Pour the batter into your greased baking tin, then bake for 40 minutes until golden brown. Leave to cool.
  6. Whilst the cake is baking, pop your lime skin in a saucepan with 100ml of water and bring to the boil. Leave to simmer on a low heat for around 20 minutes.
  7. Once the cake has cooled, whip up the icing. Combine your icing sugar, lime juice, zest and lime water. Ice the surface of the cake and then decorate with halved, candied limes if you like. If you’ve never made candied peel before then check out this post.

Have a lovely week! 🙂