This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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
9 pieces
11 IngredientsLast modified on: April 3rd 2019
For 9 pieces, you will need:
- 1
450 g caster sugar - 2
3 lemons - 3
3 limes - 4
600 g flour - 5
9 g baking powder - 6
9 g salt - 7
450 g egg ( How to... ) - 8
150 g liquid cream - 9
30 g rum - 10
270 g noisette butter - 11
450 ml citrus syrup - Total weight: 2,690 grams
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 450 g caster sugar into a mixer bowl.
Grate the zest of 3 lemons and 3 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 3 lemons and 3 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 600 g flour and 9 g baking powder, then add 9 g salt.
Sieve together 600 g flour and 9 g baking powder, then add 9 g 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 150 g liquid cream and 30 g rum...
Stage 6 - 3 min.
...then 270 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).
Stage 9 - 45 min.
Bake for about 45 minutes.
Stage 10 - 5 min.
Soak the cakes with 450 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 | 120 RDI=50 % | 970 RDI=90 % | 380 RDI=60 % | 7,390 RDI=370 % | 30,940 RDI: 370 % |
| 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 9 pieces : 7.05 €
- 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: Ciabatta, Caribbean upside-down cake, Choux pastry (pâte à choux), Almond mug cake for Mary, Rabbit civet "à la normande", ... See them all 201
Egg
Like these other recipes: Oatmeal and chocolate shortbread, Walnut short bread, Apple and almond cake, Eggs en Cocotte à la Française, Scrambled eggs with langoustines and asparagus tips., ... See them all 236
Citrus syrup
You can get more informations, or check-out other recipes which use it, for example:
Caster sugar
Like these other recipes: Peach and verbena feuilleté, Lime confectioner's custard (pastry cream), Pears and caramelised walnut samosas , Stewed apple (compote), Clafoutis batter, ... See them all 361
Other recipes you may also like
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.February 21th 2011333 K 14 40 min.
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.May 30th 2020302 K 24.3 2 hours 1 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...August 12th 2018425 K 15 30 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017469 K4.2 2 hours 15 min.
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).January 23th 2022464 K 25 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.