Lemon Lime Cake with Fresh Lime Whipped Cream.
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.
Lemon Lime Cake
1 cup sugar
1/2 cup butter
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.
Go hurry up and bake one so you have a slice waiting for you tomorrow morning! I’ll be over with coffee.