Ingredients
For the cake:
For the syrup:
For the glaze:
Instructions
Step 1
Preparing the Cake:
Step 2
Making the Syrup:
Step 3
Finishing Up:
Servings
Serving Suggestions and Ideas
Imagine taking that first bite of your beautifully moist lemon & lime cake – pure bliss! Here are some serving suggestions to elevate your lemon & lime cake experience:
🍇 Fresh Fruit & Berries: Top your cake with a medley of fresh berries for a burst of color and fresh flavor. Think strawberries, blueberries, and raspberries.
🍨 Ice Cream: Serve a slice of cake with a scoop of vanilla or lemon sorbet. The cold creaminess of the ice cream is a wonderful contrast to the zesty flavors of the cake.
🍵 Tea Time: Pair your cake with a nice cup of Earl Grey or green tea. The citrus notes in the tea will complement the cake beautifully.
🌿 Mint Garnish: A few fresh mint leaves can add a touch of freshness and visual appeal when serving your cake.
💛 Whipped Cream: Add a dollop of lightly sweetened whipped cream to each slice for an extra touch of indulgence.
However you choose to serve it, this lemon & lime cake is sure to be a hit!
Equipment
A variety of sizes will make your life easier, especially when separating dry and wet ingredients.
Beating the eggs and sugar is key for a fluffy texture. A mixer will save you lots of time and ensure consistency.
A good quality zester will help you get the fragrant lemon and lime zest without any bitterness from the pith.
Precision is key in baking, so make sure you measure your ingredients accurately.
A non-stick or well-greased and floured pan is essential to prevent your cake from sticking. A 9-inch round or 8x8 inch square pan works well.
For testing doneness. Insert it into the center of your cake; if it comes out clean, your cake is ready!
Variations
Gluten-Free Variation 🌾🚫
To make this cake gluten-free, simply replace the all-purpose flour with a gluten-free blend. Make sure it’s a 1:1 substitute to maintain the same texture and consistency.
Vegan Variation 🌱💚
You can still enjoy this delicious cake on a vegan diet! Here’s how:
- Egg Replacement:
Use flaxseed or chia seed eggs. Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water per egg and let sit for 10 minutes to thicken.
- Heavy Cream Substitute:
Opt for full-fat coconut milk or a soy-based creamer.
- Oil Replacement:
Any neutral-flavored oil will work, but coconut oil adds a nice hint of flavor.
Faq
- Why is my cake not rising?
Check your baking powder's expiry date. Make sure you beat the eggs and sugar sufficiently to incorporate air into the batter.
- Can I use lime juice instead of lemon juice?
Absolutely! It will give a slightly different flavor but will still be delicious.
- Should I let the syrup cool before pouring it on the cake?
No, pour the syrup over the cake while it’s still warm to make sure it absorbs well.
- What if I don't have a zester?
You can use a fine grater. Just make sure to avoid the white pith to prevent any bitterness.
- Can I freeze this cake?
Yes, wrap it tightly in plastic wrap and then place it in a freezer-safe bag. It will keep for up to 3 months.
- How do I ensure my glaze isn't too runny?
Start with a small amount of lemon juice and add more gradually until you reach the desired consistency.