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.
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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 30-35Â 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.
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Go hurry up and bake one so you have a slice waiting for you tomorrow morning! I’ll be over with coffee.
125 Comments on “Lemon Lime Cake with Fresh Lime Whipped Cream.”
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Definitely gonna try this one soon!
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Excellent recipe! The citrus flavor was delightful and the cake texture was beautiful. My daughter requested lemon lime cake for her birthday so we made this cake into cupcakes-kids and adults both agreed they were delicious! Thank you!
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Made this today with my 11 year old granddaughter. Had fun making it and was a success with all the family. So light and fresh with the lemons and limes. Really enjoyed. Mia and Mamie.
I will be trying this recipe and let you know how it turns out😊
Just felt compelled to leave a comment here about this DELICIOUS perfect spring time dish. I have been coming back to this recipes for well over 9 years. I may have tried it first back in 2011 to be honest! I can’t remember the exact year. I just know it has been a staple of mine for many many years now. What I DO remember is how much I loved everything about this cake from the very first bite that I took of it. The cake is so wonderfully and yet simply created. The homemade whipped cream on really just blends the flavors beautifully. I don’t know if you can tell or not… but I REALLY LOVE this recipe. And so has everyone I have ever made it for.
I guess this comment was more to say thank you. I came to it today because I will be making it soon and it has been a bit so jist wanted to doible check myself. When I realized just how long I have been making it, I needed to let you know. This recipe is something special!
Sorry didn’t mean to reply to the comment not sure how that even happened honestly. Lol hope you enjoyed the cake!
Just tried this for the first time & we loved it! (Used an 8×8 glass cake pan & a bit of lemon extract in my topping since my zest ran low) Thanks for sharing…such a nice citrus upgrade on a basic cake & whipped cream combo.
Should I make this a day ahead and refrigerate? Or day of? Also do you eat it cold? Or room temp? I actually want to make this for Thanksgiving to lighten flavors up a little (which is tomorrow) thank you!:)
you can make it today! refrigerate the cake overnight and then frost tomorrow! we love to eat it chilled, but you can eat it room temp too!
Just felt compelled to leave a comment here about this DELICIOUS perfect spring time dish. I have been coming back to this recipes for well over 9 years. I may have tried it first back in 2011 to be honest! I can’t remember the exact year. I just know it has been a staple of mine for many many years now. What I DO remember is how much I loved everything about this cake from the very first bite that I took of it. The cake is so wonderfully and yet simply created. The homemade whipped cream on really just blends the flavors beautifully. I don’t know if you can tell or not… but I REALLY LOVE this recipe. And so has everyone I have ever made it for.
I guess this comment was more to say thank you. I came to it today because I will be making it soon and it has been a bit so jist wanted to doible check myself. When I realized just how long I have been making it, I needed to let you know. This recipe is something special!