Way back in June, before summer got on it's way, I was still baking. Then summer set in, vacations started, the heat turned up and I left the kitchen. As much as I love summer, and I really do, by mid August I do start to long for crisper days, fallen leaves and baking cakes.
I made this little cake the beginning of the summer for some friends and it is truly delicious. Moist and light all at the same time. Not to mention the tartness from the lime juice which off sets the sweetness of the cake.
More cakes and baked goods will start appearing on the site once the season starts to change to.....COLD! So stay tuned folks for cooler weather, cinnamon cakes and roasted dinners. In the meantime, you can check out some cool treats such as Raspberry and Blueberry Frozen Yoghurt Pops, Strawberry and Mango Summer Fruit Cups & Chocolate Ice Cream. Stay cool!
This is the perfect summer cake. It can be served as a snacking cake or turned into a dessert with the addition of cream, ice cream or even yoghurt.
If you don't have limes, you could just as easily substitute lemons and make it a lemon drizzle cake. The flavour will change a little, but you will still have that same moist texture and tartness to boot.
Lime Drizzle Summer Berry Cake
Serves 9 / Prep time: 15 minutes / Bake time: 45 minutes
For the cake:
2 Cups/250 grams flour
1 Cup/225 grams butter
3/4 Cup/150 grams sugar
Juice and zest of two limes
1 Teaspoon baking powder
1/2 Teaspoon salt
1 1/4 Cups/125 Grams fresh blueberries
1 1/4 Cups/125 Grams fresh raspberries
For the glaze:
Juice and zest of one lime
1 Cup powdered sugar
3-4 Tablespoons milk
Preheat oven to 350 degrees F and grease and line an 8 inch square baking tin.
In a medium bowl, sift together the flour, salt and baking powder. Set aside
In a large mixing bowl, beat the butter and sugar on high speed until pale, about 3-4 minutes. Add the eggs, one at a time, mixing well after each addition. Fold in the flour and about 3/4 of the berries. Add the lime zest and juice and stir until just combined. Pour into prepared pan and sprinkle over remaining berries. Bake for 45 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven and place on wire rack to cool.
While the cake is cooling, make the glaze. In a small bowl combine the powdered sugar, lime juice and milk. Whisk to combine so there are no lumps. Pour over cake and leave to set.
Cake will last a few days in an airtight container.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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