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I made this cake with gluten-free flour, though you can make it with normal plain flour too – just make sure you sift it in. I used skim milk – you can use soy or rice milk if you wanted to. The icing is the ultimate! You could also change up the lime rind to orange/lemon rind if you wanted to. If you’re making it for a lactose/dairy free person, you can just use a dairy free spread to the total amount of the cream cheese and butter.