Lemons and limes remind me of summer. I think refreshing, sweet, and tart. One of my favorite ways of eating them is in delicious cake form. Based on my former flat mate’s mother’s recipe, I bring you a simple lemon-lime drizzle cake. It’s a cake that’s perfect to have around the house for teatime or a lovely dessert for a party.
With many cake recipes, they can be a technical challenge ensuring that you don’t over whip or overmix the batter. Never fear, this recipe is very forgiving, so you don’t worry about not getting everything exact and perfect. No matter how you mix it, it’ll be a delicious cake.
For those of you who are lemon fans, switch out the 2 limes for 1 lemon to make it into a lemon cake. For lime lovers, switch out the 1 lemon and add 2 more lines. If you want to make this an orange cake, I would switch out the lemon and limes for 1 large orange and reserving 3 tbsps. of the juice for the frosting. However, you bake it, I would love to see your delectable creations!
As for baking pans, I used a 9” by 9” baking pan. I would recommend using a pan about that size. This pan allowed for about 1” deep of batter. If you use a bitter baking tray, you will have a thinner layer of cake and will need to reduce your baking time.
Also, thank you Jack for introducing me and making this cake. I love it! Simple and delicious.
- 1 lemon
- 2 limes
- 250g unsalted butter softened
- 200g caster sugar
- 4 eggs
- 250g of flour
- 1 tsp baking powder
- ¼ tsp of salt
- 1 cup of powdered sugar
- Preheat the oven to 350F or 180C.
- In one bowl, mix the flour, baking soda, salt, and the zest of the lemon and the 2 limes.
- In another mixing bowl measure out the caster sugar and add the butter in chunks. Softened butter cut into chunks will make it easier to mix. Then add the juice of ½ a lemon and 1 lime.
- Then mix the butter and sugar mixture together until the two are “creamed” together into a uniform paste.
- Then add the eggs and mix well.
- Next, gently add and mix the dry ingredients (the flour, baking soda, salt, and zest) into the batter until well combined.
- Have a baking pan or cake pan lined with parchment paper and then greased and floured. This will help prevent the cake when sticking and allow for easy removal.
- Pour the batter into the baking pan, ensuring that you evenly spread the mixture.
- Then bake in the oven for 35-40 minutes. The cake will be pale in color but will be done if you stick a knife or cake tester in and it comes out clean. Baking times can vary depending on your oven and the size of the baking pan, so keep an eye on it after 30 minutes of baking.
- Remove from the oven and let the cake cool completely on a cooling rack. After 20 minutes, you may be able to remove the cake from the baking pan and continue cooking on the rack.
- Once the cake is cool, you can cut it and start shaping it if you like. You can also leave the cake in its current shape. I cut the cake into smaller rectangles to make it easier to share.
- Then make the glaze. Take the juice of ½ a lemon and 1 lime and mix it with 1 cup of powdered sugar. If you like a thicker glaze, use more powdered sugar. For a thinner drizzle, you can use less powdered sugar or add some water or milk.
- Then drizzle the glaze over the cake. I try to start in the middle and add a little bit of a time to prevent the drizzle flooding over the edges. You can also poke holes in the cake if you want the glaze to seep deep into the cake for extra moisture.
- Once the glaze has set, the cake is ready to serve. You can store it in your fridge or on the counter in a container. Because of the drizzle, the cake is less likely to dry out over time.