Hello there, I have the perfect cake to celebrate the sunshine, Zesty Lemon Lime Cake. Perfect for picnics, packed lunches or pausing for a cuppa in the garden!
The combination of lime with lemon results in a deliciously moist, tangy cake. Using the zest of the fruits gives a delightful depth of flavour to this delicious cake.
A gorgeous glaze made with both fresh lemon and lime juice is the perfect topping. Not too sweet, with a lovely zing!
I love cake, especially in the summer. There’s nothing quite like opening up a tin at a picnic, with friends and family, to find a pre-cut, delicious, home made cake to tuck into. That’s when tray bakes or square cakes really come into their own – perfectly portable pudding!!
225g/8oz Caster Sugar
225g/8oz Unsalted Butter – room temp
1 x Lime
1 x Lemon
1tsp Vanilla extract
4 Large Eggs – pref. free range
150ml/5fl oz Sour Cream
225g/8oz Self Raising White Flour
225g/8oz Icing Sugar
Method : Preheat Oven to 175C/160C fan
In a large bowl whisk together the butter, sugar and salt until light and fluffy.
Add the vanilla extract, eggs, sour cream and zest of the lemon and lime and mix thoroughly – if the mixture starts to curdle add a couple of tablespoons of the flour.
Next add the flour and mix until just combined. Stir through the juice of half the lime.
Pour the mixture into a greased and line (I only line the bottom of the tin) 21cm x 21cm (8″ x 8″) square cake tin.
Place in the oven and bake for 45-50 mins until the cake spring back when lightly pressed – or a cocktail stick comes out cleanly, when inserted into the centre of the cake.
Once cooked remove the cake from the oven. Leave to cool for 10 minutes in the tin, then turn out onto a cooling rack.
Tip – once the cake is turned out onto the cooling rack I remove the parchment paper and the use a second rack placed over the bottom of the cake and flip it. Now my cake is the right way up!! Very handy when you want the top of the cake to be on show.
Once the cake is cooled, transfer to a serving plate, as the icing drips down the sides of the cake.
To make the icing, add the juice of half a lime and enough lemon juice to the icing sugar, in a bowl, mixing until you reach a nice smooth consistency.
Allow the icing to set and then cut into squares – I made 12, but if you want larger pieces that’s fine
This Zesty Lemon Lime Cake has a lovely soft crumb texture and delicious citrus flavour. Perfect with a cup of lemon tea!
Do you have a favourite drink/cake flavour combination?
Enjoy feasting on this cake!