LIME DRIZZLE CAKE
Super moist lime drizzle cake. Learn how to make an easy lime cake that your children will love!
Provided by Adina
Categories Cakes
Time 1h15m
Number Of Ingredients 7
Steps:
- Butter: Take it out of the fridge a few hours before baking, so that it has time to soften.
- Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
- Prepare a loaf cake pan of about 30x12 cm/ 12 x5 inches. Butter it all over, sprinkle with a little flour, and shake the tin to distribute the flour all over the tin. Turn the tin upside over the sink and pat it on the back and the sides to remove the excess flour. Set aside.
- Zest 2 of the limes. Zest one lime by cutting the green skin very thinly and then cutting these pieces into very fine strips. You will need these for decorating the lime drizzle cake. Set aside.Zest the second lime by grating the green skin on the fine grater. Set aside.
- Juice the limes, you will need 100 ml/3.4 fl. oz/scant ½ cup lime juice. Set aside.
- Wet ingredients: Beat the soft butter and the sugar until light and fluffy, about 5 minutes. Add the eggs to the batter, one by one, mixing well in between.
- Add dry ingredients: Sift in the flour and the baking powder, add the finely grated lime zest and mix until combined.
- Bake: Transfer the batter into the prepared tin. Bake for 60-65 minutes or until a skewer inserted in the middle of the cake comes out clean.
- Leave the cake to rest in the pan for 10 minutes. Make the lime drizzle in the meantime.
- Combine: Sieve the icing sugar into a small bowl. Add the lime juice and stir well.
- Drizzle the cake: Prick the lime loaf cake with a skewer (or toothpick) all over. Pour the lime drizzle all over.
- Let cool completely in the tin.
- Decorate: Turn the cake onto a serving platter, sprinkle with icing sugar, and top with the reserved lime strips.
Nutrition Facts : ServingSize 1 slice, Calories 269 kcal, Carbohydrate 33 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 92 mg, Sodium 86 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 5 g
LEMON DRIZZLE CAKE
It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?
Provided by Tana Ramsay
Categories Afternoon tea, Treat
Time 45m
Yield Cuts into 10 slices
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4.
- Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
- Sift in the self-raising flour, then add the lemon zest and mix until well combined.
- Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
- Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
- While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.
- Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
- Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Nutrition Facts : Calories 399 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
LEMON LIME DRIZZLE
Make and share this Lemon Lime Drizzle recipe from Food.com.
Provided by bigbadbrenda
Categories Salad Dressings
Time 5m
Yield 4 ounces, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a glass jar and shake well. Let stand for 15 minutes before using.
- When ready drizzle over steamed veggies . Can be used as a marinade for meat dishes as well.
- If you dont like capers leave them out.
Nutrition Facts : Calories 126.9, Fat 14.2, SaturatedFat 2, Sodium 100.7, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 0.1
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4.9/5 (29)Total Time 1 hrCategory DessertCalories 332 per serving
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