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Lemon Lime Cake

Lemon Lime Cake Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tbsp lemon zest
  • 1 tbsp lime zest
  • 2 tbsp lemon juice
  • 1 tbsp lime juice
  • 1/2 cup sour cream
  • 1 cup powdered sugar
  • 1 to 2 tbsp lemon juice (for glaze)

Method
 

  1. Preheat oven to 350°F (175°C). Cream butter and sugar together until pale and fluffy, about 3 minutes.
  2. Beat in eggs one at a time, then mix in lemon zest, lime zest, lemon juice, lime juice, and sour cream until just combined.
  3. In a separate bowl, whisk flour, baking powder, and salt. Fold into the wet batter in two additions until no streaks remain.
  4. Pour into a greased 9x5-inch loaf pan and bake 50 to 55 minutes, until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a rack.
  5. Whisk powdered sugar with lemon juice until thick and pourable. Drizzle over the warm cake and let the glaze set before slicing.

Notes

If the top browns too fast during baking, tent the pan loosely with foil. For the strongest citrus flavor, use freshly zested and juiced fruit. Rest the cake at least 10 minutes before glazing so the heat helps the glaze soak in without sliding off completely.