I am avid fan of the Stylist Magazine that is distributed free for Londoners to take. Somewhere towards the end there is always a recipe that I find appealing. One such recipe was this cake. But of course, it is not all the time I keep limes in my fridge so substituting it with lemons kept the cake as yummy too!
175g butter - softened
175g caster sugar (or even soft brown sugar)
175g self-raising flour - sifted
finely grated zest of 2 lemons / limes
75g icing sugar
freshly squeezed juice of 2 lemons
175g cream cheese
5tsp coconut milk / cream
2tsp icing sugar
additional zest from 1 lemon
1 tbsp of desiccated coconut - toasted
- Preheat the oven first at 180 Degree Celcius. Grease a cake tin and set aside.
- Combine the softened butter, sugar and lime zest and beat till light and fluffy. Add in the flour slowly alternating with an egg each time and fully combined.
- Pour mixture into cake tin and bake for 50 minutes or until springy to touch. My cake tin was slightly wider so the baking time was reduced to 40 minutes. Remove and let it cool.
- Whilst the cake is being baked, make the drizzle by sifting the icing sugar into a bowl and stir in the lemon juice before setting it aside.
- When the cake is cooled for 5 minutes, poke holes with cocktail sticks, pour the drizzle over the cake covering every inch. Let it cool further.
- Make the frosting next by beating the cream cheese, coconut milk / cream and icing sugar and then refrigerate it.
- When the cake is fully cooled, cream the top of the cake with the icing. Then sprinkle the zest and toasted desiccated cononut over the cream.
The cake finished naturally in one seating. Now to see whether it works with another kind of icing!
Thinking of a blueberry tart,
The Innovative Baker