Inspired by the classic cocktail, this booze-free bake will leave you feeling refreshed this summer.
Preheat the oven to gas 4, 180°C, fan 160°C.
Lightly grease a 20cm x 30cm cake tin with butter and line with baking parchment.
Beat the butter, caster sugar and demerara sugar together until light and fluffy.
Beat in the eggs, one at a time, followed by the flour, vanilla extract, milk and lime zest and juice. Bake for 30 minutes, or until golden and well risen. Cool on a wire rack.
Meanwhile, beat the cream cheese with the icing sugar, half the mint and half the lime zest. Spread over the cooled cake. Scatter with the remaining mint and lime zest and cut into 12 portions.
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