Lemon And Lime Cake Recipes

LEMON-LIME POUND CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the lemon-lime soda and mix until combined. Add the lemon and lime zests and mix. Scrape the bowl and mix again.
• Thoroughly spray a Bundt pan with nonstick baking spray. Add large spoonfuls of batter to the pan until filled, then even out the surface. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn't be wet with batter either). Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool.
• For the glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable; add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving.
• Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Slice the cake and serve with the whipped cream and berries!

LEMON-LIME MAGIC CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
• In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.

AUNT TC'S LEMON-LIME SODA CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Generously grease and flour a fluted 10- to 12-cup Bundt pan.
• Beat the granulated sugar and butter together in a bowl with an electric mixer until creamy and smooth, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the flour 1 cup at a time, blending well after each addition, until the batter is smooth; stir in the lemon extract. Mix the lemon-lime soda into the batter and pour into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.
• For the glaze: Beat the confectioners' sugar, milk, lemon-lime soda and extracts together in a bowl with an electric mixer on medium speed until the glaze is smooth.
• Pierce holes in the cake with a skewer. Pour 1/4 cup glaze over the cake. Flip the cake onto a serving plate to remove from the pan, then pour the remaining glaze on top. The cake can be served immediately, but tastes even better the longer it sits.

LEMON-LIME CHECKERBOARD CAKE

Steps:

• Heat oven to 350°F. Grease two 9x5-inch loaf pans with shortening; lightly flour.
• In large bowl, beat cake mix, 4 oz cream cheese, the water, 1/4 cup lemon juice and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour half the batter (2 cups) in another medium bowl.
• To one half of the batter, add lime zest and green gel food color. Mix until combined. Add lemon zest and yellow gel food color to remaining half of batter. Mix until combined. Pour green batter into one loaf pan and yellow batter into other loaf pan.
• Bake 22 to 27 minutes or until toothpick inserted in center of each cake comes out clean. Cool in pans on cooling rack 10 minutes; run metal spatula around edges of each loaf to loosen. Remove from pans to cooling rack. Cool completely, about 1 hour.
• Using serrated knife, cut rounded tops off each cake, so they're level. Trim 1/4 inch off all 4 sides (leave bottoms uncut). On serving platter, set one cake on top of the other, top sides up, and line them up as much as possible. Make one cut down middle of cakes, lengthwise, making 4 long strips. Switch position of two of the strips to alternate colors in two layers, making sure top sides remain up.
• Gently remove both strips from top layer. To help bottom strips stick together, spread 2 tablespoons lemon curd between the two bottom layer strips, and gently press together. Then spread 1/4 cup lemon curd on top of the bottom layer. Spread remaining 2 tablespoons lemon curd between the two strips of the top layer, and gently press them together. Place on top of bottom layer so the strips create a checkerboard pattern, if looking at them from either short end.
• In medium bowl, beat 4 oz cream cheese and the butter with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy. Add powdered sugar and 1 teaspoon lemon juice; mix on low speed 30 seconds. Increase speed to medium; beat 1 to 2 minutes or until smooth and fluffy.
• Spread icing over cake, using spatula to completely coat top and sides. Garnish with grated lemon and lime zests. Refrigerate 2 hours before serving.

LEMON-LIME RICOTTA POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Sift flour, baking soda, salt, cardamom, and ginger together in a large bowl. Set aside.
• Beat ricotta, sugar, and butter together in a separate large bowl on medium-high speed until mixture is very light, 7 to 9 minutes. Mixture will look almost grainy and curdled--that is normal. Add eggs, 1 at a time, mixing well after each addition. Beat mixture on high speed for another 3 to 4 minutes. Mix in lemon zest and juice and lime zest and juice, until thoroughly incorporated. Add dry ingredients in three separate additions, mixing until only just combined after each addition.
• Pour batter evenly into prepared pan and smooth the top. Tap pan on the counter a few times to remove any air bubbles.
• Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Cool cake in the pan for 15 minutes before gently running a knife around the edges and center of the pan to loosen. Invert cake onto a wire rack to cool completely.
• To make the icing: whisk together powdered sugar, heavy cream, and salt until completely smooth. Add in lemon and lime zests and juices and mix until thoroughly combined. Pour icing over the cooled cake.

LEMON-LIME LAYER CAKE

Steps:

• Preheat oven to 350°.
• Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray.
• Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
• Add egg substitute and the next 3 ingredients (through 1 tablespoon juice); beat well.
• Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
• Add flour mixture and buttermilk alternately to sugar mixture.
• Spoon batter into prepared pans.
• Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on a wire rack 10 minutes; remove cakes from pans.
• Carefully peel off wax paper.
• Cool completely on wire racks coated with cooking spray.
• To prepare icing, place 1 teaspoon lemon rind and next 3 ingredients (through cream cheese) in a medium bowl; beat with a mixer at medium speed until smooth (about 1 minute).
• Gradually add powdered sugar, beating at low speed just until blended (do not overbeat).
• Cover and chill for 30 minutes.
• Place 1 cake layer on a plate; spread with 1/2 cup icing.
• Top with remaining cake layer.
• Spread remaining icing over top and sides of cake.
• Chill 1 hour.
• Store cake loosely covered in refrigerator.

LEMON-LIME CHEESECAKE

Steps:

• HEAT oven to 350 degrees F.
• MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
• BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. Blend in flour. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• BAKE 35 to 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• BEAT cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.

LEMON AND LIME CAKE

Steps:

• Preheat oven to 200 degrees C (180 fan oven)
• Whisk the sugar and butter until light and fluffy
• lightly whisk the eggs and slowly beat into the butter and sugar mixture
• fold in the flour, lime and lemon zest and juice, sultanas and almonds
• Pour the mixture into a well greased cake tin or loaf tin
• Bake for 45 minutes or until a skewer pushed into the centre comes out clean
• Leave for a few minutes in the tin before turning out onto a rack to cool

LEMON AND LIME BATTENBERG

Steps:

• Preheat the oven to 350°F180°C/160°C fan/gas 4, grease the cake tin and line it with baking parchment, allowing the parchment to overhang at the edges. Divide the tin cavity in half by pulling up the center of the parchment and folding a tall pleat to separate the halves. Make sure the pleat is as close to the center as possible.
• Cream the butter and sugar together in a bowl for 4-5 minutes, using a stand mixer or an electric hand-held whisk, until pale and fluffy. Beat in the eggs, one at a time, adding 1-2 tablespoons of the flour if the mixture curdles.
• In a separate bowl, combine the flour and ground almonds. Gradually add the dry mixture to the wet mixture until a thick batter forms, then scoop half the mixture into a separate bowl.
• Add the lemon juice, lemon zest and a little yellow food coloring to one half of the batter, and do the same to the other half with the lime juice, lime zest and green food coloring, mixing until fully combined.
• Spread the lemon mixture into one half of the tin and the lime mixture into the other half, with the parchment dividing them, and bake for 20-25 minutes or until risen and golden. Allow the cakes to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
• Use a serrated knife to trim the edges off the cooled sponges. Carefully cut the sides that have colored in the oven, as they can look off-putting if used in the Battenberg. Measure the height of the baked sponge with a ruler and slice the cake into strips the same width as the height, forming a square cross section. Mine are usually 2x2cm (3/4x3/4 inches). This will create perfect squares that stack properly on top of one another.
• Gently warm the lime marmalade in a small saucepan to loosen it and make it easier to spread, then pass it through a sieve. Stick one lemon strip of cake and one lime strip together using some of the lime marmalade, then stack the alternate color on top of the bottom layer to create the checkerboard effect with the four strips.
• Lightly dust the worktop with confectioners' sugar, then roll out the marzipan into a large rectangle, trimming the edges so the rectangle is approximately 18x20cm (7x8-inches). Brush the top and sides of the assembled cake with the remaining marmalade, then place top-side down on to the marzipan along the short edge. Brush the face-up side of the cake with more marmalade before tightly rolling it up in the marzipan until it is covered. Press in the final section of marzipan or trim if it looks too long.
• Trim the ends of the cake using a serrated knife and transfer the Battenberg to a plate or cake stand. The cake will keep for up to 1 week in an airtight container.

LEMON-LIME TEA CAKES

Steps:

• Preheat oven to 350 degrees. Lightly butter a 24-cup mini-muffin pan. In a large bowl, using an electric mixer, beat butter, 2/3 cup sugar, and lemon and lime zests on medium speed until light and creamy (not fluffy). Add lemon and lime juices along with eggs and beat to combine, scraping down bowl. With mixer on low, gradually add flour and salt and beat until blended. Divide batter among muffin cups (about 1 tablespoon each). Bake until cakes are golden around edges and a toothpick inserted in center comes out clean, about 15 minutes.
• Meanwhile, in a small saucepan, combine 2/3 cup water and 2/3 cup sugar; cook over medium, stirring occasionally, until sugar dissolves, about 5 minutes. Add lemon slices and rapidly simmer until peel turns translucent and lemon syrup thickens slightly, 5 minutes.
• With a toothpick, poke holes all over tops of warm tea cakes in pan. Drizzle 1/2 teaspoon lemon syrup over each cake. Let cakes cool slightly in pan; transfer to a wire rack to cool completely. Spoon lemon slices on top if desired.