Bright citrus provides a fresh flavour and zesty kick to these tasty sweet treats. These mini lemon and lime syrup cakes are perfect little pops of flavour for someone wanting a treat without the richness. The tangy citrus punch is perfect with the light and spongy cake.
Zesty lemon and lime syrup cakes
Ingredients
- Cakes
- 125 grams butter, chopped
- ½ cup caster sugar
- 2 tsp. lemon zest
- 2 eggs
- 1 cup self-raising flour
- ½ cup buttermilk
- ***Lemon & lime syrup
- ⅓ cup lemon juice
- ½ cup caster sugar
- 2 tbsp. water
- 2 tsp lemon zest
- 2 tsp lime zest
- 1 tbsp lime juice
Instructions
Preheat the oven to 180°C. Grease a 6-hole mini bundt pan or silicone mold.
Cream butter, sugar and lemon zest together in a bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift in flour, then fold through the buttermilk. Divide mixture into molds, smoothing over the tops.
Bake for 25 minutes until a skewer inserted comes out clean.
For the Syrup
Stir lemon juice, sugar and water in a pot over low heat until the sugar dissolves. Bring to the boil and cook for 1 minute until thickened slightly. Remove from the heat and strain into a jug.
Stand cakes in their moulds for 5 minutes before turning out onto a wire rack placed over a baking tray. Pour the syrup evenly over cakes, allowing it to soak through. Serve immediately.
Did you make this recipe? Tag us on Instagram @foodandhomesa
ALSO SEE Recipes for when life gives you too many lemons
10 Recipes for when life gives you too many lemons
