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.
46 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
2⁄3 cup caster sugar - 2
1 lemon - 3
1 lime - 4
1 1⁄3 cup flour - 5
½ teaspoon baking powder - 6
½ teaspoon salt - 7
2⁄3 cup egg ( How to... ) - 8
¼ cup liquid cream - 9
1 tablespoon rum - 10
½ cup noisette butter - 11
2⁄3 cup 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 2⁄3 cup 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 1 1⁄3 cup flour and ½ teaspoon baking powder, then add ½ teaspoon salt.
Sieve together 1 1⁄3 cup flour and ½ teaspoon baking powder, then add ½ 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 ¼ cup liquid cream and 1 tablespoon rum...
Stage 6 - 3 min.
...then ½ 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 2⁄3 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
| 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: Chocolate madeleines, Nanou's apple and almond cake, Caramelized apple "moelleux" cake, Fruit crumble, Naan, ... See them all 201
Egg
Like these other recipes: Strawberry, kiwi and mascarpone verrines, Fried eggs with tomatoes, Chocolate and matcha tea biscuits, Eggs Florentine, Elsa's Comtoise galette, ... 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: New tiramisu, Shortbread tart with sweet apricots and rosemary, Strawberry, kiwi and mascarpone verrines, Warm apple feuillantines, Blackberry and almond fondant tart, ... See them all 361
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