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.
48 K 3.1/5 (8 reviews)
1 hour 45 min.
Easy
6 pieces
11 IngredientsLast modified on: April 3rd 2019
For 6 pieces, you will need:
- 1
300 ml caster sugar - 2
2 lemons - 3
2 limes - 4
624 ml flour - 5
6 ml baking powder - 6
6 ml salt - 7
300 ml egg - 8
100 ml liquid cream - 9
20 ml rum - 10
180 ml noisette butter - 11
300 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 300 ml 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 624 ml flour and 6 ml baking powder, then add 6 ml salt.
Sieve together 624 ml flour and 6 ml baking powder, then add 6 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 100 ml liquid cream and 20 ml rum...
Stage 6 - 3 min.
...then 180 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 300 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 | 80 RDI=30 % | 650 RDI=60 % | 250 RDI=40 % | 4,930 RDI=250 % | 20,620 RDI: 250 % |
| 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 6 pieces : 4.70 €
- 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
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Egg
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Citrus syrup
You can get more informations, or check-out other recipes which use it, for example:
Caster sugar
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