White Chocolate & Lime Syrup Cake

White Chocolate & Lime Syrup Cake
Two cakes in a row…. but cake is a good thing particularly when paired with a nice hot coffee and a good book.
White Chocolate & Lime Syrup Cake
This cake came about when I was gifted a whole bag full of juicy ripe limes from my friend. Limes are usually so scarce in my garden that I reserve the right to use them in curries and only curries.  This time I had enough limes to use in any which way I wanted.
White Chocolate & Lime Syrup Cake
So what goes with lime….. white chocolate & lime are a perfect combo.  I first made this cake a couple of months ago before our quick trip up to Auckland for the Home Show.  I suggested we take the cake up with us but the Mopp decided he didn’t want to share. There were a few crumbs left on the plate by the time we packed up to leave.
White Chocolate & Lime Syrup Cake
I then turned my attention to making a chocolate and banana cake before realising I should finish what I have already started and complete the testing on the white chocolate & lime syrup cake.  This cake has quite a coarse crumb and it is very moist.  Cut with a non-serrated knife for a cleaner cut (I used my bread knife as i couldn’t lay my hands on the knife I wanted – Mr L has been putting away the dishes so who knows where it has been filed). So here it is….
White Chocolate & Lime Syrup Cake
I haven’t made this cake dairy-free as dairy-free white chocolate isn’t so easy to find here in our city.  If you are able to get hold of it, then to make the cake dairy free, use a non-dairy milk kefir.  Replace the 150 g butter with 75 g unsweetened apple puree or applesauce, 55 g neutral tasting oil such as rice bran oil and 20 g non-diary milk (I typically use coconut or almond milk).

White Chocolate & Lime Syrup Cake


  • 450 g (3 cups) flour
  • 1½ teaspoons baking soda
  • 300 g (1½ cups) raw sugar
  • 1 tablespoon lime zest
  • 170 g (1 cup) white chocolate chips
  • 375 ml (1½ cups) milk kefir, yoghurt or buttermilk (at room temperature)
  • 45 ml (3 tablespoons) lime juice
  • 150 g butter, melted and cooled
  • 60 ml (¼ cup) lime juice
  • 50g (¼ cup) caster sugar


  • Preheat the oven to 180C.
  • Grease a deep 23cm ring tin.
  • Sift the flour and baking soda into a bowl.
  • Stir in the sugar, zest and chocolate.
  • Combine the milk kefir, lime juice and cooled melted butter.
  • Add the liquid mixtures to the dry ingredients and mix thoroughly.
  • Turn the mixture into the tin (this is quite a thick mixture).
  • Bake in the preheated oven for 40-45 minutes or until a cake tester inserted into the center of the cake comes out clean.
  • Mix together the extra lime juice with the caster sugar, stirring until the caster sugar is dissolved.
  • Spoon over the hot cake while it is in the tin.
  • Allow the cake to cool in the tin before turning out onto a cake rack.
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I have entered this recipe into the monthly challenge We Should Cocoa.  Check out the challenge for some delicious looking chocolate-themed recipes.  Last month, Maison Cupcake posted White Chocolate Pots with Apple & Granola and Chez Maximka, an Apple and Raisin Cake.  These are just two of the recipes I’ve picked out to mention due to the fact they contain apples & chocolate.

4 thoughts on “White Chocolate & Lime Syrup Cake

  1. I had no idea you could grow limes in NZ. We came across lemons a plenty on our travels, but no limes. How very wonderful. The cake sounds wonderful too. Lime cuts straight through the sweetness. Pleased to see someone else using kefir in baking too. Thanks for sharing with We Should Cocoa.

    • I think almost every back yard has a lemon tree – we have four or five lemon trees in our yard. And 3 limes but not so many people have lime trees, not sure why as they grow as easily as lemons and they are so expensive to buy.

  2. What a brilliant flavour combination. I’m very thankful to Choclette for hosting We Shoukd Cocoa and finding your blog and such a lovely recipe. Pinned to make.

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