Easy Iced Lime Cake
Today I’m updating my Easy Iced Lime Cake with some better photographs! I was reminded of this recipe recently when a fellow blogger said she’d Googled Easy Lime Cake and up had popped my recipe which she was going to make! I immediately thought, “gosh those photographs need updating”! So yesterday I got baking and made my daughter and hubby very happy as I’ve been on a health kick lately so haven’t been buying or making any cakes or biscuits! I’ll leave you to read the original post or you could just skip down to the bottom to see the recipe.
Routing through my mother’s recipe folder (I’ve scanned the whole thing onto my computer) I came across a recipe for Easy Iced Lime Cake. On speaking to my mother she had no recollection of where this hand written recipe came from and it wasn’t any handwriting I recognised! Well I’d just bought a bag of limes so felt compelled to make the recipe and I can say it was quick, simple and a big hit with the family. I did adjust the recipe slightly as it called for the juice of 2 whole limes in the icing when 1 to 1.5 worked better, hence my icing was a tad runny so learn from my mistake and add the juice gradually to get a good consistency.
I’ll definitely be making this Easy Iced Lime Cake regularly as the lime was such a refreshing change from lemon and the cake vanished within a couple of days!
I do hope you try my Easy Iced Lime Cake! You might like these citrus bakes from fellow bloggers too:
Lemon, Lavender & Almond Cake – gluten free
Why not pin for later?
Easy Iced Lime Cake
- 170 g / 6 oz Buttery spread or softened butter
- 170 g / 6 oz Caster sugar
- 225 g / 8 oz Self raising flour
- 1 ½ tsp Baking powder
- 3 Large eggs
- 3 tbsp Milk
- Grated zest of 2 limes
- For the icing:
- Juice of 1 - 1.5 limes approx
- 225 g / 8 oz Icing Sugar
- Optional Decoration:
- Lime zest
- Pre-heat the oven to 180°C.
- Grease and line a 23cm / 9 inch square tin.
- Place all the cake ingredients into a mixer or use a hand mixer and mix until well combined.
- Tip into the tin and spread out to the edges and level with a palette knife.
- Bake for about 35 minutes until springs back to touch or an inserted skewer comes out clean.
- Allow to cool in the tin for 5 minutes before turning onto a rack to cool.
- Make the icing by mixing in enough of the lime juice to make a pourable but not too runny icing (or it will run off the cake).
- Pour onto the cake and allow to spread.
- If you have any more limes you could decorate with some zest.