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.
38K 3.1/5 based on 8 reviews
Last modified on: April 3rd 2019
Keywords for this recipe:For 6 pieces, you will need:
- 1
1 1⁄3 cup caster sugar - 2
2 lemons - 3
2 limes - 4
0 kg 2 g flour - 5
1 ¼ teaspoon baking powder - 6
1 ¼ teaspoon salt - 7
1 1⁄3 cup Egg ( How to... ) - 8
½ cup liquid cream - 9
1 ½ tablespoon rum - 10
1 cup Noisette butter - 11
1 1⁄3 cup Citrus syrup
How long will it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 39 min. | 20 min. | 45 min. | 1 hour 44 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Put 1 1⁄3 cup caster sugar into a mixer bowl.
Grate the zest of 2 lemons and 2 limes 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 2 lemons and 2 limes 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 0 kg 2 g flour and 1 ¼ teaspoon baking powder, then add 1 ¼ teaspoon salt.
Sieve together 0 kg 2 g flour and 1 ¼ teaspoon baking powder, then add 1 ¼ teaspoon 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 ½ cup liquid cream and 1 ½ tablespoon rum...
Stage 6 - 3 min.
...then 1 cup 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 1 1⁄3 cup 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,926 Kcal or 20,624 Kj | 83 gr | 645 gr | 255 gr |
| 246 % | 32 % | 61 % | 39 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 275 Kcal or 1,151 Kj | 5 gr | 36 gr | 14 gr |
| 14 % | 2 % | 3 % | 2 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 821 Kcal or 3,437 Kj | 14 gr | 108 gr | 42 gr |
| 41 % | 5 % | 10 % | 6 % |
How much will it cost?
- For 6 pieces : 4.67 €
- Per piece : 0.78 €
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: You can get more informations, or check-out other recipes which use it, for example: Escalope cordon bleu, Little lemon biscuits, Buckwheat almond biscuits, Pretzels, Galette Charentaise, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, Shakshuka, Fish Mousselines, Crème caramel, Provençal colombier for Pentecost, ... All |
 | Citrus syrup: You can get more informations, or check-out other recipes which use it, for example: |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramelized pear custard tart, "Moelleux" cake batter, Sicilian Epiphany Pie, Caramelized apple rice pudding, Citrus syrup, ... All |
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