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Fresh Lemon & Lime Syrup Cakes

These are my new addiction. The cake is so moist and yummy and makes a good basic butter cake. The lime syrup you brush ontop is reall zingy and yummy and makes these cakes about as morish as you can get.


  • 125g Butter

  • 3/4 cup Milk

  • 3 Eggs

  • 1 Tbsp Vanilla Extract

  • 1 cup Caster Sugar

  • 1 1/2 cups Self Raising Flour - sifted

  • Zest of 2 Lemons - grated

  • Zest of 1 Limes - grated

  • Juice of 1 Lemon and 1 Lime (for syrup)

  • 2 Tbsp Sugar (for syrup)


  • 1.

    Oven to 180 C

  • 2.

    Line a 12 hole muffin pan with muffin cases and spray with non stick spray.

  • 3.

    Combine butter and milk in a saucepan and stir over heat just til butter melts - remove and cool for 10 mins.

  • 4.

    Combine the zest of the lemons and lime in a small bowl.

  • 5.

    Beat the eggs and vanilla with an electric mixer til thick and creamy.

  • 6.

    Gradually add sugar and beat well between each addition.

  • 7.

    Add 2/3 of the combined zest and stir through.

  • 8.

    Stir in half the sifted flour then half the butter mixture then the rest of the flour then the butter.

  • 9.

    Fill each case with cake batter and bake for about 30 - 35 mins til lightly browned ontop.

  • 10.


  • 11.

    Combine the juice of the lemon and the lime with the remaining zest and the 2 tablespoons of sugar.

  • 12.

    Brush over the tops of the cakes til all the syrup is used up.

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