Zesty Lime Cake

Cake Batter

160 g Caster sugar

200 g Salted Butter

170 g Self-Raising Flour

4 Medium Eggs

Slash of vanilla

2 tsp Baking Powder

Pinch Salt

Zest of 3 Limes

Juice of 1 Lime

Cream Cheese Frosting

200 g Cream cheese

200 g Double Cream

50 g Icing Sugar (add to taste)

Juice of 1 Lime

Zest of 2 Limes

Drizzle

200 g Caster Sugar

Juice of 2 Limes

1. Start by preheating the oven to 190C/ fan 170C. Then line two 20cm sandwich tins with baking paper and put to one side.

In a large mixing bowl cream the butter and sugar together using a spatula or wooden spoon.

3. Now add two eggs, mix to combine and then sieve half the flour also mixing to combine. Repeat this once more.

4. Add the baking powder, vanilla, milk, lime zest and juice to complete the sponge batter.

5. Divide the mixture into the two tins and place on the same tray in oven for 20 minutes. You’ll know it is done when you stick a cocktail stick in the middle and it comes out clean.

6. Once the sponges have cooled to room temperature, whip the double cream to soft peaks and add the cream cheese, icing sugar, lime zest and juice. Spread the soft cheese mixture across one of the sponges and place the second sponge on top.

7. Combine the caster sugar and lime juice and drizzle over the top of the cake. Feel free to add more zest to the top of the cake to finish the cake.