• 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

    Serves: 3-6
    Total Time: 50 minutes


    • 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 



    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