Delectable flavors of sweet lime , balanced with cardamom and topped with sweet lime custard makes this one of the perfect cake for any occasion and definitely welcome with a steaming cup of tea or coffee.

It’s quite simple and easy to prepare. The taste is too awesome for words. The beauty of this recipe is that you can easily substitute sweet lime with Orange and skip cardamom to make eggless orange cake. I have baked Orange cake several times but I was always wondering how Sweet lime cake would taste. So I decided to prepare sweet lime cake however sweet lime alone somehow did not taste as good until I added cardamom to it and then it tasted heavenly

I had prepared this cake 3 times, the first time I did was using butter and condensed milk, however I was missing the light airy texture so the next 2 tries were with Oil. The first 2 times I glazed the cake with sweet lime sugar glaze however this time I wanted to add custard on top and check, the result was even better. If you wish to skip the custard and do the glaze , yes you can but the custard tastes better

Now there is a catch, if you juice sweet lime and leave it on the counter, you would end up with bitter juice and this will affect the taste too. You can also use store brought sweet lime juice if desired. If you wish to serve the cake immediately, then custard needs to be prepared before the cake. Otherwise citrus cakes can be prepared in advance and refrigerated , this will enhance it’s flavor even better


*Custard should be thick like ganache. Alternatively cake can also be prepared in advance and refrigerated but remember to pour cold custard over the cake

**You can use freshly squeezed sweet lime or store brought sweet lime juice. Fresh juice should not be left on the counter for long as it will taste bitter

**Rubbing the zest between the fingers and mixing with sugar and resting it will enhance the lime flavor in the cake

***Higher the amount of sweet lime zest , better the flavor but do not add too much of it, the same holds true for cardamom powder too. The flavor should be subtly balanced

Do watch the video for better clarity in preparation and share your experience once you prepare the dish

Preparation time: 15 mins Baking time: 26 mins Cooking time:15 mins

Servings: 8


1 cup = 240 ml

For the Cake

  • 1 cup Flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4-1/2 teaspoon Cardamom powder – adjust
  • 1.5 teaspoon Sweet Lime zest
  • 1/4 cup Sweet Lime juice
  • 1/8 teaspoon salt
  • 1/2 cup whisked yogurt
  • 1/2 cup sugar
  • 1/4 cup any neutral flavored Oil

For the Custard

  • 1.5 cups Milk
  • 5-7 tbsp sugar – adjust
  • Pinch of turmeric/yellow food color
  • 1-2 teaspoon Sweet lime zest
  • 2 tbsp Cornflour
  • 1/8 teaspoon Cardamom powder – optional

Steps to prepare

  • Prepare the custard before you prepare the cake
  • Mix cornflour with 1/4 cup milk and keep it aside
  • Heat 11/4 cup milk over low medium heat
  • Add sugar, zest, turmeric and mix well. You can add cardamom , if desired
  • Mix corn slurry again and add to milk. Mix well
  • Cook until custard thickens , remove from the heat and cool to room temperature.
  • Do stir in between while it’s cooling to prevent layer of film forming at the top
  • Transfer to a bowl and cling wrap such that top of cling wrap should touch the custard
  • Refrigerate for at least 2 hours
  • For the cake: mix sugar and zest well, It’s best to rub the zest between the fingers and mix well with sugar
  • Rest the mixture on the counter for 10 mins
  • Preheat oven to 180 deg cel and line 6″ cake tin
  • Sieve flour, baking powder, baking soda , salt and cardamom. Keep it aside
  • In a bowl, mix oil and sugar zest mixture
  • Add sweet lime juice and yogurt. Mix until well combined
  • Now gradually add dry ingredients and mix well. Do not over mix the batter
  • Pour the batter into prepared tin and level evenly
  • Tap the cake tin on the counter several times
  • Bake for 25-35 minutes until done
  • Cool the cake in the tin for 10 mins
  • Demould and cool the cake completely on wire rack
  • Now take the custard out and remove the cling wrap
  • Blend the custard well for 1-2 mins
  • Pour the custard on top of the cake and gently spread
  • It will smear on the sides of the cake too, which is ok
  • Chill the cake for 30 mins
  • Trim the sides of the cake and now slice the cake
  • Serve this delicious cake and store any leftovers in refrigerator
Eggless Sweet Lime (Mosambi) Cardamom Custard Cake

Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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