• Partnered with
  • Easy
  • Serves 8
  • 65 mins cook

Lime syrup buttermilk cake

Triple tested. For your success every time.

Pop the kettle on and enjoy a thick slice of this zesty buttermilk cake drizzled in lime syrup.


Lime syrup buttermilk cake

  • 250 g butter, softened
  • 1 tbsp finely grated lime rind
  • 1 cup p (220g) caster sugar
  • 3 eggs, separated
  • 2 cups (300g) self-raising flour
  • 1 cup (250ml) buttermilk

Lime syrup

  • 1/3 cup (80ml) lime juice
  • 3/4 cup (165g) caster sugar
  • 1/4 cup (60ml) water


Lime syrup buttermilk cake

  1. Preheat oven to 180°C (160°C fan-forced). Grease 20cm baba pan (or grease deep 20cm-round cake pan and line base and side with baking paper).
  2. Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy; beat in egg yolks, one at a time, until combined. Transfer mixture to large bowl; stir in sifted flour, and buttermilk, in two batches.
  3. Beat egg whites in small bowl with electric mixer until soft peaks form; fold into flour mixture, in two batches. Spread mixture into pan; bake about 1 hour.
  4. Meanwhile, make lime syrup. Combine ingredients in small saucepan; stir over heat, without boiling, until sugar is dissolved. Bring to the boil; remove from heat.
  5. Stand cake in pan 5 minutes before turning onto serving plate. Gradually pour hot lime syrup evenly over hot cake. Serve cake sprinkled with thinly sliced lime rind, if desired.
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