Lime syrup cake

Hot on the heels of iced bundt cakes, I decided to make some syrup cakes. There is no need for fancy miniature cake tins, as this recipe can be made in a loaf tin. Although alternatives are 8 mini loaf tins or 12 mini bundts, as I’ve done here. The recipe was adapted from Nigella’s Mini Lime-Syrup Sponges from her book How to be a Domestic Goddess.


75 g butter
125 g caster sugar
2 eggs
zest of 1 lime
185 g flour
1 tsp baking soda
pinch of salt
4 tbs milk

  1. Preheat oven to 180°C. Generously grease the cake tins.
  2. Cream the butter and sugar.
  3. Add eggs and zest, mixing well.
  4. Add flour, baking soda, and salt, folding in gently.
  5. Add milk, folding in gently.
  6. Spoon into the cake tins and bake for 15 minutes. (25 minutes if making 8 mini loafs, 45 minutes if making 1 large loaf.)


5 tbs lime juice
125 g icing sugar

While the cakes are baking, heat the juice with the sugar gently to dissolve the sugar.

When the cakes are ready, leave them in the tins and prick with a cake tester or toothpick (don’t worry, it’s the underside so no one will see the small holes!). Pour over the syrup and leave until completely cooled before removing from the tins.


These are dense-ish cakes, and the sharp tang of the syrup is countered by the sweet syrup and cake itself. The smallness is rather enticing, although a sliced loaf cake would be just as welcome, with less outer crust than these mini bundts. Lemon or grapefruit versions would not go amiss, I think.


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