This normally isn’t my kind of thing.
Fruit for dessert? What is that all about?
I usually go for something much more rich. Something rot-your-teeth rich, to be exact.
But after eating this cake, I’m sold on fruit for dessert.
I topped the cake with fresh whipped cream.
Since it has the word “fresh” in it, I’m pretending it’s healthy. It sounds healthy. I mean, it’s dairy. There has to be protein in it.
This cake is definitely on the “lighter” side of decadence.
It is sweet but not too sweet, and tastes… refreshing. Perfect for the warmer months approaching. It’s unlike many dessert recipes I share, which means I deem it completely appropriate for breakfast.
In fact, for the perfect breakfast I recommend two slices. Or three.
[print_this]
Lemon Lime Cake
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)
Preheat oven to 350.
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 at 350. Let cool completely.
Lime Whipped Cream
1 pint cold whipping cream
1/2 teaspoon vanilla extract
1 tablespoons lime zest
3 tablespoons powdered 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. I used a pastry bag and tip to frost.
[/print_this]
Go hurry up and bake one so you have a slice waiting for you tomorrow morning! I’ll be over with coffee.
I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.
Oh hello….this looks ah-mazing. I just whipped up a Lemon Pudding Cake this past weekend, I’ve definitely been in a lemony state-of-mind. Just wish spring would hurry up and arrive already!
Reply
You know me, I am all about desserts for breakfast – especially with freshly whipped cream :)
Reply
guurl~~what are you doing?? tyrin’ to kill me here??? i love anything lemon and this looks so light and refreshing…i cant wait to finish up all the brownies and then on to this cake!!!! OOOOOOoooo~~by the way!!! the brownies are the bomb babeeee!!! if i can figure out how to do the pics on twitter i will tweet about them and show a pic as well as a link back to ya sis-tuuur!!! again!! sloooow down on the sugar!!!LOL!!!
Reply
Jessica — February 24th, 2011 @ 11:53 pm
So glad you liked the brownies! Post a pic to the How Sweet Facebook page! :)
Reply
oh–one question!!! and this may be a dumb one??? how do i change the profile pic on my comments that i leave on your page??? or if someone else can answer pleeeeez help me!!!!LOL!!! i am tooo old for all this new fang-led stuff!!!LOL!!!
Reply
Jessica — February 24th, 2011 @ 11:53 pm
I think it has something to do with a gravatar?? I’m honestly not sure, I did mine through WordPress I think!
Reply
I hope you don’t think I’m being arrogant for saying this.. but your photos have been getting better, and better… I really wanted to point out that I noticed… well done!
Did you get a softbox?
As for the food.. TOOTHSOME…
Reply
Jessica — February 25th, 2011 @ 12:00 am
Thank you so much! That really means a lot to me. And I am not even sure what a softbox is, so nope, I don’t have one. I shoot everything in natural light. I have about 2-3 hours per day of really great light in my dining room.
Reply
now that will just about cure my key lime pie craving YES!
Reply
What did you use to get the whipped cream like that?? I was just thinking about making a pineapple upside down cake, and came across this! I think I’ll try this instead! Thanks!
Reply
I would, but your tempting coffee will have me crying. I’m giving it up to see if it’s giving me stomach issues. You’ll be happy you’re in PA and I’m in IL two days from now. Can we say crabby?
Reply
Holy moly! That piping loooks sooo purrrtyyy~Sometimes, I just like to stare at food more than anything I think. Actually, stare and THEN devour.
Reply
How pretty! The piping is so sweet and delicate, and the grating of lime adds a fresh touch.
Reply
Sounds like my kind of breakfast! I love the piping…so pretty :)
Reply
I do love me some citrus desserts! In fact, last night I made lemon pudding cake with fresh lemon, so good since it bakes in to two layers :)
Reply
That cake looks so refreshing and delicious! Between that and your coconut tilapia, you’ve practically moved to a tropical island!
Reply
Gahhhhhhhh! What a gorgeous photoshoot!!!
Reply
I may be a diehard chocoholic when it comes to snacking, but my favourite desserts are lemon or lime based. I love the tanginess. Therefore I love this cake, and you.
Reply
Oh I love how you did that frosting, so beautiful!
Reply
looks delicious!!! your blog is so amazing- i love your humor and your recipes. so many other blogs i feel like try and emulate your style- you rock!
Reply
Jessica — February 25th, 2011 @ 3:49 am
Aw, thank you so much! That really means a lot to me.
Reply
looks sooo good!
girl, my life has been a 3 ring circus. hope yours has been calmer than mine :)
Reply
This seems like such a perfect spring dish! Can’t wait to try it!
Reply
Yummy and delicious to look at! I love your clean simple approach to this cake!
Reply
Mmmm I love lemon and lime. The frosting on this cake sounds awesome. I can’t wait to try!
Reply
I love desserts with fruit in them! This looks delicious!
Reply
I read your blog EVERY day and I just love your writing and your delicious recipes! This cake looks amazing! I love how you decorated it using a pastry tip – which size tip is that?
Reply
Jessica — February 25th, 2011 @ 11:23 pm
Thank you so much! Ummm.. it’s Wilton #32!
Reply
You are amazing! That cake is absolutely gorgeous…!
Reply
Lime is pretty much my favourite thing at the moment, so this looks heavenly…
Reply
Your Lemon Lime Cake looks so delicious. I would like to invite you to bring a dish to Full Plate Thursday, the linky is open all week end. Thank you for sharing and have a nice day!
Reply
What a beautiful cake! I love how you piped the whipped cream on the cake, absolutely gorgeous. :)
Reply
This cake looks lovely. I have been really into citrs lately as I wait for spring, it’s still freeing outside, but fresh tart flavors make me feel like warm weather is coming!
Reply
I made this last night for some dinner guests. My favorite part was the pretty whipped cream dolloped on the top. I also loved the smell of the fresh citrus juices baking away in the cake. Love your ideas. Keep them coming.
Reply
I’ll take bacon and eggs, with a side of cake. And coffee please! ;)
Reply
yum sounds great for the summertime!!!!!!!
Reply
Can’t wait to try this. Refreshing twist using lemon and lime.
Reply
Does anyone know if this would work as a layer cake? Bake it in two round pans instead of a square one? I’m thinking of doint that and layering the whipped cream in between…
Reply
Jessica — March 4th, 2011 @ 4:01 pm
I don’t think there is enough batter to make two. Probably if you make 1 1/2 of the recipe?
Reply
Wow this looks delicious! We could use such a recipe on our organic/living/recipe blog. Would love to have a guest post from you. This is reaaally great here!
Reply
Mm. The minute after I finished reading this recipe I went straight out to buy the ingredients and make it. It is SO good. Absolutely deeee-lish!
Reply
First, I must say that everything that I have made from your website has received rave reviews. I do have a question, though, and as I am thinking it, I am felling more ignorant by the minute, but self-rising or all purpose flour? Baking poweder usually means allpurpose, but there’s no salt added.
Reply
I was looking for a cake recipe to have for breakfast and this one was perfect! I used a round cake pan and baked the cake for a little less time and it turned out delicious. My roommate absolutely loved it, I would recommend this recipe for anyone looking for a light and citrus-y cake! =)
Reply
this with M Hazan’s recipe and thought it was so great it does take time, but it is so worth it. I am going to try your version this winter when I love being inside and having something to mess with on the stove all afternoon yours looks delicious.made
Reply
I just made these as cupcakes but used a nifty cupcake stuffer thing to fill them with lemon curd from Trader Joe’s! Tis the season for extra citrus!
Reply
This looks so delicious. I will definitely start following you, this is amazing.
Reply
Oh my this cake was amazing!!! I substituted the cream with a lemon sugar glaze, made with icing sugar and lemon juice. It was so good! Thank you so much for sharing this recipe, the cake was fluffy and it wasn’t too sweet. Thank you!
Reply
This illusory information is taken to be a die hard truth
by us all. Whether you are a skilled chef or a novice in the
kitchen, appliances save time and energy. t have a jar, it can be used to liquefy hot soups right in their cooking pots.
Reply