This is a delicious tangy alternative to lemon cake. Rachael made this for our coffee group. We new mums luuuuurve baking, especially other people's!


For the cake

170g butter, at room temperature

140g caster sugar

3 eggs

140g self-raising flour

finely grated zest of & juice of 2 limes


for the syrup

finely grated zest & juice of 2 limes

60g caster sugar



Preheat oven to 180 degrees C.  Grease a 22x12cm loaf tin, then line the bottom with greaseproof paper.


Beat together the butter & sugar until pale & creamy.  Beat in the eggs one at a time.  Sift the flour over the top & fold in, then stir in the lime zest & juice.  Spoon the mixture into the prepared tin & spread out evenly, using the back of the spoon.

Bake for about 50 mins until golden brown & a skewer inserted in the centre comes out clean.  Leave the cake in the tin for about 5 mins, then transfer to a wire rack to cool completely.

Meanwhile, make the syrup.  Put the lime zest & juice in a pan with the sugar, then heat gently, stirring, until the sugar has dissolved completely.  Bring to a boil & cook for 1 min.  Remove from the heat & cool slightly until the syrup starts to thicken.  Pour over the warm cake & leave to stand for at least 30 mins before serving.