Lemon Lime Cake

I recently had some fresh cream and limes to use up, so I went searching for a recipe that would fit the bill.  I came across this delightful cake at this wonderful blog and set about re-creating it.  What a winner!  I love citrus and I found the cream the perfect balance to the sweetness of the cake.   Everyone who tried it loved it – definitely one to keep in the files!

1 cup sugar
1/2 cup butter
2 eggs
1 1/2 teaspoons vanilla
1 tablespoon lime zest
1 tablespoon lemon zest
1 1/2 cups flour
1 teaspoon baking powder
1/4 cup milk
3 tablespoons lemon and/or lime juice (I juiced the lemon and lime into the same bowl and got 3 tbsp)


Preheat oven to 180 degrees celsius/160 fan-forced.

Cream butter, sugar, and eggs together until fluffy. Add vanilla and zest and combine until mixed.

Combine dry ingredients in a bowl. Add the dry ingredients, mixing until just combined. Add the lemon and lime juice and thoroughly mix. Once mixed, add milk and beat until combined.

Pour into an 8×8 or 9×9 square cake pan and bake for 30-35 mins. Let cool completely.

Lime Whipped Cream
300ml cold whipping cream
1/2 teaspoon vanilla extract
1 tablespoons lime zest
3 tablespoons icing sugar

In the bowl of an electric mixer, add cream, vanilla, sugar and lime zest. Best until cream stiffens, about 5-6 minutes. Frost cake and refrigerate.

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