This cake is light and fluffy yet moist. It’s relatively tart, also due to the limited amount of sugar, making it perfect for frostings. This cake is also great on its own though, or filled with lemon curd.
- 100gr soft butter
- 120gr sugar
- 250gr flour
- 1 tbs baking powder
- 150gr milk
- 3 eggs
- 1 lemon
- 1 unwaxed lime
Zest the lime. Juice the lime and add enough lemon juice to make 100ml. I usually get about 35-40ml of juice out of a lime with a wooden juicer, and about 60-65ml out of a lemon. Having bottled lemon and/or lime juice is a good way to make sure you won’t have too little. However, if you do, just add some water.
Combine the butter and sugar and beat until combined. Add the flour and baking powder and beat until just combined.
Add the lime zest, juices, the milk and the eggs. Beat until just combined, then spread the batter in a 25x25cm baking tin lined with baking paper. If using a smaller tin, adjust the baking time accordingly.
Bake for 20 minutes on 170°C or until a skewer comes out dry.