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Lemon and lime cakes

Name: Lemon and lime cakes
Prep time: 59 min
Cook time: 45 min
Total time: 1 h 44 min
Yield: 3 pieces
Cuisine: French
Ingredients: 150 g caster sugar; 1 lemon; 1 lime; 200 g flour; 3 g baking powder; 3 g salt; 150 g egg; 50 g liquid cream; 10 g rum; 90 g noisette butter; 150 ml citrus syrup

These little cakes get their double citrus flavour by combining the delicate bitterness of lemon and lime zest with the slight sharpness of the juice in a syrup, soaked into the cakes while still hot from the oven.

61 K 3.1/5 (8 reviews)497573

Duration

1 hour 45 min.

Difficulty

Easy

Last modified on: August 28^th 2025

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 3 pieces, you will need:

1 150 g caster sugar
2 1 lemon
3 1 lime
4 200 g flour
5 3 g baking powder
6 3 g salt
7 150 g egg ( How to... )
8 50 g liquid cream
9 10 g rum
10 90 g noisette butter
11 150 ml citrus syrup
Total weight: 900 grams

Times for this recipe

Preparation

40 min.

Resting

20 min.

Cooking

45 min.

All in all

1 hour 45 min.

Preparation 40 min.

Resting 20 min.

Cooking 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Put 150 g caster sugar into a mixer bowl.

Grate the zest of 1 lemon and 1 lime into the bowl and mix well.

Note: for maximum flavour, this mixture can be prepared the day before and left in the fridge overnight, covered with plastic film.

Stage 2 - ⌛ 3 min.

Preheat the oven to 340°F (170°C).

Sieve together 200 g flour and 3 g baking powder, then add 3 g salt.

Stage 3 - ⌛ 3 min.

Start the mixer to whisk together the sugar and zest, mix well.

Gradually add 150 g egg after lightly beating with a whisk.

Stage 4 - ⌛ 5 min.

Increase the mixer speed and leave the mixture to cream and aerate.

Stage 5 - ⌛ 3 min.

Gradually add 50 g liquid cream and 10 g rum...

Stage 6 - ⌛ 3 min.

...then 90 g noisette butter.

Stage 7 - ⌛ 8 min.

Finish by gently folding in the flour+baking powder+salt mixture a little at a time with a soft spatula.

Stage 8 - ⌛ 4 min.

Divide the cake batter between small tins or moulds about 5 x 2 x 2 inches (12 x 6 x 6 cm).

Note: As always with cakes, if you want a nice opening on top when baking, try this very effective trick.

Stage 9 - ⌛ 45 min.

Bake for about 45 minutes.

Stage 10 - ⌛ 5 min.

Soak the cakes with 150 ml citrus syrup while they are still hot.

Stage 11 - ⌛ 20 min.

LEave to finish cooling on a wire rack.

Remarks

It is easier to leave the cakes in their tins or moulds while adding the syrup. This also allows the syrup to soak in more effectively.

Keeping: Several days in the fridge, wrapped in plastic film. .

Source: Home made, but based on a recipe by Thomas Marie (MOF Boulanger).

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	4 g RDI=7 %	36 g RDI=14 %	14 g RDI=19 %	274 kcal RDI=14 %	1,151 kJ RDI=14 %
Per piece	13 g RDI=21 %	107 g RDI=41 %	42 g RDI=58 %	820 kcal RDI=41 %	3,437 kJ RDI=41 %
Whole recipe	41 g RDI=64 %	322 g RDI=122 %	127 g RDI=174 %	2,462 kcal RDI=123 %	10,312 kJ RDI=123 %