Soft Lime Cake with Creamy Glaze

This moist, fluffy lime cake is topped with a rich condensed milk glaze and a sprinkle of lime zest. It’s easy to make, has a refreshing citrus flavor, and stays deliciously moist. Perfect for tea time, family desserts, or special occasions.

Ingredients

For the Cake:

• 3 large eggs

• 1 cup (200g) sugar

• ½ cup (120ml) oil (vegetable or sunflower)

• 1 cup (240ml) milk

• 2 cups (250g) all-purpose flour

• 1 tbsp baking powder

• Zest of 2 limes (or lemons)

• A pinch of salt

For the Glaze:

• 1 can (395g) sweetened condensed milk

• 1 cup (240ml) whole milk

• 1 tbsp cornstarch (for thickness)

• Juice of 1 lime

• Zest of 1 lime (for garnish)

‍ Instructions

Step 1: Make the Cake Batter

1. In a mixing bowl, beat the eggs and sugar until pale and fluffy.

2. Add the oil and milk, mixing until combined.

3. Sift in the flour, baking powder, and salt.

4. Add the lime zest and fold gently until smooth.

Step 2: Bake the Cake

1. Grease and flour a cake pan (bundt or round).

2. Pour in the batter and smooth the top.

3. Bake at 180°C (350°F) for 35–40 minutes, or until a toothpick comes out clean.

4. Let it cool slightly before removing from the pan.

Step 3: Prepare the Creamy Glaze

1. In a saucepan, combine condensed milk, milk, and cornstarch.

2. Cook over medium heat, stirring constantly until thickened.

3. Remove from heat and stir in the lime juice.

4. Let it cool slightly so it thickens more.

Step 4: Assemble

1. Pour the creamy glaze generously over the cooled cake.

2. Sprinkle lime zest on top for decoration.

3. Slice and enjoy! ✨

Tips

• For extra moisture, poke small holes in the cake before pouring the glaze.

• You can use lemon instead of lime for a tangier flavor.

• Store in the fridge for up to 3 days (it tastes even better chilled!).