Lime Bundt Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 lime (s), grated zest and juice from it
- 200 g butter, soft
- 300 g suar
- 4 egg (s)
- 280 g flour
- 60 g cornstarch
- 2 teaspoons baking soda
- 120 ml milk
- 2 tablespoon apricot jam
- 7 tablespoon powdered sugar
- Fat for the shape
- 2 tablespoon water
Print Recipe
Pin Recipe Instructions
- Rub the zest of 2 limes and squeeze approx. 125 ml of juice from all the limes.
- Beat butter and 250 g sugar with a hand mixer for about 8 minutes until creamy. Gradually stir in the eggs. Sift the flour, cornstarch and baking powder into the mixture and fold in half of it.
- Briefly stir in the milk and lime zest, 75 ml lime juice and the rest of the flour.
- Pour the batter into a greased ring cake tin.
- Bake in a preheated oven at 200 ° C for approx. 45 minutes.
- Put 50 g sugar, 2 tablespoons water and 30 ml lime juice in a saucepan and bring to the boil. Prick the cake several times with a skewer and drizzle with this lime syrup. Heat the jam and spread it on the warm cake.
- Mix 20 ml lime juice with powdered sugar and brush the cake with it.
- Tip: if necessary, decorate with lime wedges.
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