, , , , , , , ,

Lime Cake_0003_web

Lime Cake_0004_web

Lime Cake_0005_web

My Raymond Le Blanc inspired Lime Cake Loaf, does away with the usual pound cake ingredients of 1lb of butter and equal parts flour, eggs and sugar. Here is a simple and yet delicious tangy lime cake, I just made and finished with a lime glaze. Simple and delicious. It makes use of some every day pantry ingredients and elevates this cake to a much loftier height. I enjoyed a slice with fresh from the garden peppermint leaf tea, from Kristy Rock’s garden. I think you’ll agree, it’s the perfect way to end a great meal. Serve this after dinner to your guest with a cup of tea or a great cup of coffee and I’m sure they’ll be very impressed.


Lime Cake Loaf:

240 g all purpose flour

½ tsp baking powder

300 g white sugar

5 whole eggs

3 limes (juice and zest)

140 g of butter milk

80 g melted butter

½ tsp salt


Combine all the wet ingredients and whisk thoroughly to combine. Combine the dry ingredients and add the wet ingredients to the dry and whisk to combine. Add the batter to a buttered (greased) loaf pan, lined with parchment paper. If you don’t have parchment paper, you can butter and lightly coat the pan with flour, shaking out any excess. Bake for 50-60 minutes @ 180 Celsius = 356 degrees F. Glaze the cake with warmed apricot jam, using a pastry brush, (optional). For the lime icing (glaze), combine the zest and juice of 1 lime, and 2 cups icing sugar, cooked over low heat to dissolve and combine, whisking with a small spoon or whisk. Allow the cake to cool before icing. Use a pastry brush to evenly coat the top and sides of the cake. Done!