Recipe: Contemporary Lemon Lime Cake

When lemon and lime mix, some very magical issues occur. If you mix that lemon and lime with a moist, scrumptious cream cheese pound cake, issues simply get fairly superior.

And that is simply that Contemporary Lemon Lime Cake – epic.

significantly. That is one in every of my favourite truffles ever. I do know I say that about lots of my recipes, however this one is simply completely different.

Cool fully and serve. Retailer in an hermetic container over-the-counter. (Stacey Little / Southern Chew)

We examined it 100 alternative ways, to the extent that we have been bored with the cake—virtually—and located that the cake contained a combination of lemon and lime juice and lemon and lime juice in a soak/glaze. It tasted nice with out it. An excessive amount of.

And that shiny/soaking factor can also be price noting. I really like “soaks” in my Pineapple Juice Cake and my Orange Juice Cake, so I knew I wanted one thing related. However utilizing three-fourth cup of lemon and lime juice will make it so pungent that you just will be unable to eat it. So we scaled issues again up, added in some powdered sugar and made a glaze to absorb extra. Piercing the highest of the cake and pouring the glaze over it whereas it is scorching means all that deliciousness seeps into the cake, including taste and preserving it moist. It appears like an enormous shiny old school donut, would not it?

The largest problem is boiling lemons and limes. It takes some time, however that enthusiasm is cash in relation to the style of the cake, so it is effectively price it. Simply remember to use recent citrus on the time of zest, as older peels are likely to lose taste. Identical goes for juice.

You’ll need to make use of a jester, advantageous grater or microplane to make it just a little simpler. You may in fact peel the rind and chop it finely, however you will have to verify to not get an excessive amount of pith (the white materials below the rind) as it is rather bitter and can take away your style . I’ve a citrus zester, however I take advantage of a microplane as a result of it has so many different makes use of within the kitchen.

As with all pound cake, there is a advantageous line between beating it sufficient and an excessive amount of. I all the time inform those that it may possibly take a very very long time to beat the sugar and fats, on this case butter and cream cheese – like 5 minutes. However after that step, as soon as you’ve got combined the eggs, flour, and liquid, you wish to beat it simply sufficient that all the pieces is mixed.

And ensure all of your components are at room temperature. This implies all the pieces goes to emulsify higher, supplying you with a greater textured cake.

To maintain the cake moist and for extra taste, make a gap within the prime of the cake and pour the glaze over it whereas it is scorching. (Stacey Little / Southern Chew)

OK, now go make it. In case you are a lemon and lime lover, you’ll not remorse it.

recent lemon lemon cake

preparation time: 20 minutes

Cooking Time: 1 Hour

works: 8


  • 1 (8-ounce) bundle cream cheese, room temperature
  • cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 giant eggs
  • 1⅓ cups all function flour
  • 1½ tsp baking powder
  • tsp salt
  • cup milk
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest

For the glaze:

  • 1 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tbsp water


  1. Preheat oven to 350 levels and grease and flour a 9-by-five-inch loaf pan. Cancel.
  2. Use a mixer to beat the cream cheese, butter, and sugar collectively for about 5 minutes.
  3. Add eggs individually, beating every one till mixed.
  4. In a big bowl, whisk collectively the flour, baking powder and salt.
  5. Add dry components, milk and lemon and lime zest to combination. Combine till mixed.
  6. Pour this combination into the ready pan. Bake 50-60 minutes or till toothpick inserted in middle of cake comes out clear.
  7. In a small bowl, whisk collectively the powdered sugar, lemon juice, lime juice, and water to make a glaze.
  8. Drop the cake into the pan and use a skewer or toothpick to poke holes within the prime of the cake.
  9. Pour glaze over scorching cake.
  10. Let it cool within the pan for about 20 minutes, then switch to a serving plate.
  11. Cool fully and serve.
  12. Retailer in an hermetic container over-the-counter.

This recipe initially appeared, For extra nice recipes, go to or go to the web site »The Southern Chew Cookbook,

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