Lime sponge cake. I love all sorts of cakes all year round, but when summer arrives, I'm in the mood for something a little fruity! Bring me strawberry cake, lemon cake, coconut cake, and I have a new one now--Lime Cake!! I'm going to share with you the most DELICIOUS homemade Lime Cake from scratch recipe.

Put yolks in unwashed mixer bowl. Run a knife around sides and center tube of pan; set aside. For lime curd, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lime juice, zest and salt until blended. You can cook Lime sponge cake using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Lime sponge cake

Prepare 2 of limes.
It's 200 g of caster sugar.
Prepare 200 g of softened butter.
Prepare 4 of eggs.
You need 200 g of self raising flour.
It's 1 tsp of baking powder.
You need of Lime buttercream.
It's 1 of lime.
You need 100 g of softened butter.
You need 140 g of icing sugar.

Nothing but a simple sponge cake soaked with a sweet and tangy lime drizzle. Sounds pretty plain and simple (and it is simple), but the results are more than that. Nothing plain, but an amazingly moist loaf cake, which really tastes of limes. Easy Lemon Cake - A delicious, moist all-in-one lemon sponge.

Lime sponge cake instructions

Preheat oven to 170°c fan..
In a large mixing bowl whisk the butter and caster sugar until pale and fluffy..
Add the eggs to the bowl and whisk until fully combined and bubbles form. Be sure not to over whisk. Then grate the zest of both limes into the bowl and mix into the batter..
Sift the flour and baking powder into the bowl and gently fold into the mixture until fully combined. Take your time, being gentle with the batter is crucial for getting a light and fluffy cake..
Add the juice of 1 lime to the batter and gently fold that in. The lime will slightly react with the baking powder to form bubbles in the mixture..
Line two 20cm sandwich tins with greaseproof paper. Divide the mixture equally between the tins and spread evenly. While doing this be as gentle with the batter as you can be so you don't lose the air. You can see below how the bubbles are still in the mixture when this is done..
Put the cakes into the oven for 20 minutes until golden and a knife or skewer comes out clean. Take them out of the tins and leave to cool completely, preferably on a wire rack..
For the buttercream. Whisk together the butter and icing sugar until smooth. Add the zest of the lime with 2 tsp of juice and whisk again..
Spread the buttercream evenly over one half of the cake and then sandwich the other cake on top. You can then dust the top with icing sugar if you want to. Then serve..

Perfect for a teatime treat, cake sale or as a birthday or celebration cake. PLUS - Make this cake in any size of round, square or rectangular tin with my handy ingredients calculator. Try Alison Walker's delicious lime and coconut cake, a modern take on a traditional Victoria sponge, scented with tangy lime and coated with toasted coconut. Perfect for a special afternoon tea. In the cake universe, chiffon cakes are like the bridge between batter cakes and foam or sponge cakes.