Lemon and lime cakes
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.
42 K 3.1/5 (8 reviews)
1 hour 45 min.
Easy
3 pieces
11 IngredientsLast modified on: April 3rd 2019
For 3 pieces, you will need:
- 1
150 ml caster sugar - 2
1 lemon - 3
1 lime - 4
312 ml flour - 5
3 ml baking powder - 6
3 ml salt - 7
150 ml egg - 8
50 ml liquid cream - 9
10 ml rum - 10
90 ml noisette butter - 11
150 ml citrus syrup
Change measures:
Times for this recipe
Preparation: 40 min.
Resting: 20 min.
Cooking: 45 min.
All in all: 1 hour 45 min.
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 ml 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.
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 312 ml flour and 3 ml baking powder, then add 3 ml salt.
Sieve together 312 ml flour and 3 ml baking powder, then add 3 ml salt.
Stage 3 - 3 min.
Stage 4 - 5 min.
Increase the mixer speed and leave the mixture to cream and aerate.
Stage 5 - 3 min.
Gradually add 50 ml liquid cream and 10 ml rum...
Stage 6 - 3 min.
...then 90 ml 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).
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 (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 320 RDI=30 % | 130 RDI=20 % | 2,460 RDI=120 % | 10,310 RDI: 120 % |
| Per 100 g | 4 RDI=2 % | 40 RDI=3 % | 10 RDI=2 % | 270 RDI=10 % | 1,150 RDI: 10 % |
| Per piece | 10 RDI=5 % | 110 RDI=10 % | 40 RDI=6 % | 820 RDI=40 % | 3,440 RDI: 40 % |
How much will it cost?
- For 3 pieces : 2.35 €
- Per piece : 0.80 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Like these other recipes: Puff or flaky pastry (pâte feuilletée), Oat financiers for Louise, Clementine cake, Hazelnut and orange cake, Doughnuts, ... See them all 198
Citrus syrup
You can get more informations, or check-out other recipes which use it, for example:
Caster sugar
Like these other recipes: Chocolate eclairs, Shortcrust pastry (pâte brisée), Cranachan, Sweetcrust pastry (pâte sablée), Caramelized pear custard tart, ... See them all 357
Egg
Like these other recipes: Piedmont pyramids, Grandma Solange's biscuits, Choux pastry (pâte à choux), "BN style" chocolate-filled biscuits, Fruit crémeux, ... See them all 232
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