Lime Cake
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • 180g Butter, room temperature
  • 60g Powdered sugar (icing sugar, sifted)
  • 2 Large eggs (70g each)
  • 50g Milk
  • 180g Self-raising flour
  • 2½ tbsps Black chia seeds (optional)
  • zest from 1 lime
  • 3 large Limes
  • 3 tbsps Sugar
  1. Preheat the oven to 175C. Butter and flour 8x8x2 inch (lined) baking pan. (I used a medium size bundt pan and sprayed pan with cooking spray).
  2. Sift self-raising flour into a bowl and mix with black chia seeds and lime zest, set aside.
  3. Using electric mixer, beat butter and icing sugar until well blended. Beat in eggs one at a time. Beat in milk, mix well. Add in flour mixer and fold well with a rubber spatula.
  4. Transfer batter to prepared pan; smooth top.
  5. Bake cake until tester inserted into center comes out clean, about 33 minutes.
  6. Meanwhile, finely grate enough lime peel to measure 1 tablespoon. Halve limes, squeeze enough juice to measure 3 tablespoon. Stir lime peel, lime juice and 3 tablespoon sugar in a small bowl until sugar dissolves. Set lime syrup aside.
  7. Once cake is done, remove from oven and let it stay in cake pan for 5 minutes. Remove cake and immediately brush lime syrup generously on the surface.
  8. Cool cake completely and serve.
Recipe by Anncoo Journal at