The Zesty Lemon And Lime Cake Recipe Everyone Will Love

Whipping up a zesty lemon and lime cake brings pure sunshine to your kitchen.

Citrus magic sparkles through every crumb of this delightful dessert.

Bright flavors dance across your palate with each tender slice.

Soft, moist layers promise a refreshing experience that cuts through ordinary sweetness.

Tangy notes from fresh lemons and limes create a vibrant profile impossible to resist.

Sophisticated yet simple, this cake delivers complex flavors in an approachable way.

Bake it today and watch smiles bloom around your table.

All Ingredients For Mary Berry Lemon And Lime Cake

• All-Purpose Flour: A foundational ingredient that provides structure for the cake.
• Granulated Sugar: Adds sweetness and helps create a tender cake texture.
• Unsalted Butter: Provides rich flavor and moisture to the cake.
• Eggs: Bind ingredients together and contribute to the cake's structure.

• Buttermilk, Lemon Juice: Adds moisture and tanginess to the cake, helping to tenderize the crumb.

• Lemon Zest, Lime Zest: Provides bright, citrusy aroma and intense flavor to the cake.
• Salt, Baking Powder, Vanilla Extract: Enhances overall taste and helps the cake rise properly.

Simple Steps For Mary Berry Lemon And Lime Cake

Step 1: Warm Up the Oven

Set your oven to a cozy 350°F. Grab two 8-inch cake pans and give them a loving coat of grease and flour, making sure every nook and cranny is covered.

Step 2: Create the Dry Foundation

In a mixing bowl, combine your dry ingredients, whisking them together until they’re perfectly blended and ready to become cake magic.

Step 3: Whip Up the Butter Mixture

In a separate bowl, cream together butter and sugar until the mixture becomes light, fluffy, and looks like a cloud of deliciousness.

Step 4: Incorporate Wet Ingredients

Crack in the eggs and pour in fresh lemon juice. Mix gently until everything is just combined, being careful not to overmix.

Step 5: Build the Cake Batter

Slowly alternate adding the flour mixture and buttermilk to your wet ingredients. Stir until you have a smooth, silky batter that looks absolutely irresistible.

Step 6: Prepare for Baking

Divide the batter evenly between your prepared pans, smoothing the tops to ensure an even bake.

Step 7: Bake to Perfection

Slide the pans into the preheated oven and bake for 30-35 minutes. The cakes are done when a toothpick comes out clean and they’re golden brown.

Step 8: Cool and Rest

Remove the cakes from the oven and let them cool completely on a wire rack. Patience is key for the perfect cake texture.

Step 9: Whip Up the Frosting

• Powdered sugar
• Lemon juice
• Lemon zest
• Milk

Beat until the frosting is smooth and spreadable.

Step 10: Assemble and Decorate

Once the cakes are totally cool, stack them and generously spread the frosting between layers and all over the outside. Sprinkle some extra lemon zest on top for a bright, zesty finish.

Step 11: Serve and Enjoy

Slice up this tangy, sweet creation and watch everyone’s eyes light up with delight!

Helpful Hints For Mary Berry Lemon And Lime Cake

• Zest Like a Pro: Use fresh, unwaxed lemons and limes for maximum citrus flavor, avoiding any bitter white pith when grating the outer skin.
• Perfect Moisture Trick: Measure buttermilk precisely to ensure a tender, moist cake texture without making the batter too wet or dry.
• Room Temperature Magic: Allow eggs, butter, and buttermilk to sit at room temperature for 30 minutes before mixing to create a smoother, more even cake batter.
• Avoid Overmixing: Stir ingredients just until combined to prevent tough, dense cake texture and maintain a light, fluffy crumb.
• Frost with Finesse: Chill the cake layers for 15-20 minutes before frosting to prevent crumbs from mixing into the creamy citrus frosting.

Tasty Twists On Mary Berry Lemon And Lime Cake

• Gluten-Free Citrus Cake: Replace all-purpose flour with gluten-free flour blend, ensuring a light and fluffy texture for those with wheat sensitivities.
• Vegan Lemon Lime Delight: Swap eggs with applesauce or flax eggs, use plant-based butter, and coconut milk to create a dairy-free, egg-free version.
• Low-Sugar Citrus Cake: Substitute sugar with stevia or monk fruit sweetener, reducing overall calorie content while maintaining sweet citrus flavor.
• Olive Oil Zesty Cake: Replace butter with extra virgin olive oil for a Mediterranean-inspired version with added health benefits and lighter texture.

What To Serve With Mary Berry Lemon And Lime Cake

• Enhance Citrus Harmony: Pair this bright lemon and lime cake with a crisp, chilled Sauvignon Blanc that echoes the cake's zesty citrus notes.
• Cool Contrast Companion: Serve alongside a scoop of lavender or vanilla bean ice cream to balance the cake's tangy flavor profile and provide a creamy counterpoint.
• Refresh with Tea: Complement the cake with a light, fragrant Earl Grey tea that brings out the subtle citrus undertones and cleanses the palate.
• Elevate with Fruit: Garnish with fresh raspberries or blueberries to add a burst of color and a complementary sweet-tart flavor that highlights the cake's citrusy essence.

How To Keep Mary Berry Lemon And Lime Cake Fresh

• Store covered cake in airtight container for up to 5 days. Keep away from strong-smelling foods to prevent flavor absorption.
• Wrap tightly in plastic wrap, then aluminum foil. Freeze for maximum 2 months. Thaw overnight in refrigerator before serving.
• Place individual slices in sealed containers or wrap separately in plastic wrap. Refrigerate for quick grab-and-go treats lasting 3-4 days.
• Keep cake at cool room temperature for 1-2 days if serving soon. Cover with cake dome or loose plastic wrap to maintain moisture.

Common Questions About Mary Berry Lemon And Lime Cake

• What makes the lemon and lime flavors stand out in this cake?

The combination of fresh lemon and lime juice along with zest creates a bright, tangy citrus profile that gives the cake its signature vibrant taste and aromatic quality.

• Can I use bottled citrus juice instead of fresh?

Fresh citrus juice is recommended for the best flavor, as bottled versions often lack the same intensity and natural brightness that fresh-squeezed juice provides.

• Is buttermilk essential for this recipe?

Buttermilk helps create a tender, moist cake texture and adds a subtle tanginess that complements the citrus flavors. If unavailable, you can substitute with milk mixed with a little vinegar or lemon juice.

What Makes Mary Berry Lemon And Lime Cake So Good

• Burst with Citrus Flavor: Dive into a tangy, zesty cake that brings bright, refreshing notes of lemon and lime, creating a delightful taste explosion in every bite.
• Perfect for Celebrations: Ideal for birthdays, bridal showers, or weekend gatherings, this cake makes any occasion feel special and memorable with its vibrant citrus profile.
• Beginner-Friendly Baking: Simple ingredients and straightforward steps make this recipe approachable for home bakers of all skill levels, ensuring success even for those new to cake making.
• Crowd-Pleasing Dessert: Guaranteed to impress family and friends with its gorgeous appearance and incredible flavor, this cake transforms an ordinary day into something extraordinary.

Lemon And Lime Cake Recipe

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4.7 from 25 reviews

• Total Time: 45-50 minutes
• Yield: 8 1x

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Description

Citrus lovers rejoice with this zesty lemon and lime cake, a tantalizing dessert that blends bright, refreshing flavors. Each slice promises a delightful journey through sweet-tart notes, inviting you to savor a perfect balance of sunshine in every bite.

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Ingredients

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Main Ingredients:

• 1 cup unsalted butter
• 2 1/2 cups all-purpose flour
• 2 large eggs
• 3 egg yolks
• 1 1/2 cups sugar

Liquid and Flavoring Ingredients:

• 1/4 cup lemon juice
• 1 cup buttermilk
• 1 tablespoon lemon zest
• 6 tablespoons lime zest
• Juice of 2 limes
• 8–10 tablespoons milk

Leavening and Seasoning Ingredients:

• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 7/8 cups confectioners sugar

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Instructions

1. Prepare the baking environment by heating the oven to 350°F and preparing two 8-inch round cake pans with butter and flour coating.
2. In a separate mixing bowl, combine all dry flour-based ingredients thoroughly, ensuring even distribution of leavening agents.
3. Using an electric mixer, cream butter and sugar until the mixture becomes light, fluffy, and pale in color.
4. Incorporate eggs one at a time into the butter mixture, then blend in fresh lemon juice until ingredients are smoothly integrated.
5. Gradually fold dry ingredients into the wet mixture, alternating with buttermilk to maintain a smooth, consistent batter without overmixing.
6. Evenly distribute the cake batter between the prepared pans, gently smoothing the tops to ensure uniform baking.
7. Place pans in preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove cakes from oven and allow them to cool completely on a wire rack, which prevents moisture accumulation and maintains texture.
9. Prepare frosting by whipping butter until creamy, then gradually adding powdered sugar, fresh lemon and lime juice, zest, and a splash of milk.
10. Once cakes are fully cooled, stack layers and generously spread frosting between and around the cake, creating a smooth finish.
11. Optional: Garnish with additional citrus zest for enhanced flavor and visual appeal before serving.

Notes

• Use fresh citrus fruits for the most vibrant, zesty flavor that will make your cake pop with brightness.
• Ensure all ingredients are at room temperature to help them blend smoothly and create a more consistent cake texture.
• Avoid overmixing the batter, which can lead to a tough, dense cake – mix just until ingredients are combined for a tender crumb.
• Customize the cake by swapping lemon and lime for other citrus like orange or grapefruit for a unique twist on the classic recipe.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 445
• Sugar: 45 g
• Sodium: 220 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 55 g
• Fiber: 1.5 g
• Protein: 5 g
• Cholesterol: 90 mg