Ingredients
For the cake:
- 1 cup sugar (240 grams)
- Zest of 1 lemon and 1 lime
- 3 large eggs (170 grams)
- 0.5 cup heavy cream (30-35%) (0.5 cup - 115 grams)
- 1.5 cups all-purpose flour (180 grams)
- 1 teaspoon baking powder (4 grams)
- 0.25 cup vegetable oil (60 grams)
For the syrup:
- 0.33 cup lemon juice (70 grams)
- 2 tablespoons water (30 grams)
- 0.5 cup sugar (100 grams)
For the glaze:
- Powdered sugar
- Lemon juice
Equipment
- Mixing Bowls
A variety of sizes will make your life easier, especially when separating dry and wet ingredients.
- Hand or Stand Mixer
Beating the eggs and sugar is key for a fluffy texture. A mixer will save you lots of time and ensure consistency.
- Zester
A good quality zester will help you get the fragrant lemon and lime zest without any bitterness from the pith.
- Measuring Cups and Spoons
Precision is key in baking, so make sure you measure your ingredients accurately.
- Baking Pan
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.
- Toothpick
For testing doneness. Insert it into the center of your cake; if it comes out clean, your cake is ready!
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!
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.
