Tag Archives: tea cake

Delicious light fluffy butter cake with a tinge of lime
Mar 4 2012

Lime Butter Cake .. with love

I felt like making boiled raisin fruit cake this morning instead of having the supermarket blueberry muffins, which were not very nice 😦  But we didn’t go to the supermarket to get the necessary dried figs, apricots and raisins.  Instead, I dug deep into our fridge and found a chug of butter.. so why not a butter cake for tea time?  Also saw a left over sad looking lime on the microwave and decided to combine to make lime butter cake 🙂  I was careful not to be over zealous with the lime as I was with the cheese cake (which was rather limey I have to say).  It turned out really nice!  Light and fluffy with a tinge of lime.  Also I ran out of self raising flour (I got until 1 and a half cup).  So for the last cup, I used 2 tsps of baking powder to 1 cup of plain flour.  The photo is all mine but the ingredients and links are courtesy from the websites, and the sentence in pink is what I did different from the website recipe – hey creativity right?  🙂  Hope you enjoy your Sunday afternoon tea.

Delicious light fluffy butter cake with a tinge of lime

Ingredients (serves 12)

  • 250g butter, softened
  • 1 cup caster sugar
  • 2 teaspoons vanilla essence
  • 3 eggs
  • 2 1/2 cups self-raising flour
  • 2/3 cup milk

Recipe is courtesy from taste.com:  http://www.taste.com.au/recipes/19421/butter+cake

Also check out Exclusively Food’s version: http://www.exclusivelyfood.com.au/2009/11/butter-cake-recipe.html

Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease and line an 8cm-deep, 19cm (base) square cake pan with baking paper.
  2. Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.
  3. Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.  The only thing I did different was to squeeze half a lime and grated lime rind after adding the first round of four and milk. 

  4. Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Dust with icing sugar (optional). Serve.