Lemon Lime Cake
4:09 AM
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!
Ingredients
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)
Method
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.
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.
0 comments: