Lemon & Lime Cake – Happy New Year!

A refreshingly double layered cake with zesty tones and delicious creamy frosting

Happy New Year to everyone out there…this cake is the start of 2014 and even though I don’t make resolutions, I decided that when it came to my blog I needed to make an exception…I need to blog more.  The thing is i’m baking at least once or twice a week but i’m not making the time to get it down on here…So 2014 is the year for more blogging and getting my delectable delights up on here for you all to see, try and share.

This recipe is a take on the Hummingbird Lemon Cake but with lots of changes and additions.  I love lime, as does Tiki G, so it was inevitable that a recipe which states lemon in it, would end up with lime additions or replacements.  I also wanted to make something light and refreshing after we devoured our New Year’s Eve Brisket and Broche buns courtesy of Tiki G’s BBQ-ing skills.  So feel free to alter and amend this recipe at will and to make it with or without the candied limes and lemons.


  • 200g plain flour
  • 1 and a 1/2tsp baking powder
  • 80g Stork
  • 250g caster sugar
  • 320ml semi-skimmed milk
  • Few drops of lemon juice
  • 2 large free-range eggs
  • Zest of 2 lemons and 1 lime


  • 450g icing sugar
  • Zest of 2 limes
  • 75g butter
  • 180g full fat cream cheese
  • 3 or 4tbsp jarred lemon curd

Candied Limes & Lemons

  • The leftover lemons and limes from the above recipe
  • 1 cup of water
  • 1 cup of granulated sugar
  • Extra granulated sugar for covering the slices of fruit.


  • Preheat the oven to 170degrees (160 for fan ovens)

Never underestimate how much lemon and lime you can consume in cake :)

  • Line 2x20cm sprung sandwich tins

Lining the sprung tins is a simple outline and cut procedure…

use the odd bits left over from cutting out the circles to help you grease the tins

Ensure the bottom and sides is well greased.

Place the greaseproof circles in the bottom of the tins

Beat the flour, sugar, stork and baking powder together until fine breadcrumbs

Meanwhile make the buttermilk…this is ideal if you don’t have buttermilk stashed in the fridge (I only do if I plan to make USA pancakes!)…measure out your milk and add lemon juice, just a few drops will do the trick!

Add the 2 eggs…

Grate your lemons and limes and add this to the liquid mix…give it a good beating with a fork

Gradually add to the breadcrumb mix and ensure you scrape down the sides to make sure you have a thorough smooth mix

Ladel the mixture in to the tins equally

Tap on the work surface to level the mixture

Bake in the centre of the oven for 20mins until golden brown

Cool on wire racks and remove the greaseproof disks used to line the tins (ps: check out my cool 2 tier cooling rack I got from Grant’s mum for Xmas…there’s even a 3rd layer if needed!!)

For the frosting, beat the butter until soft…

Gradually add the icing sugar until the mix resembles fine breadcrumbs…now for the cream cheese!

Add the zest of the limes and beat one last time

Select one cake to go on the base of the stand and use a little cream cheese frosting on the base to prevent it from sliding

Now to pipe your lemon curd filling…you’ll need about 3 or 4tbsp’s

Make circles on to the cake…

Creating lots of circles…

Until you have something that looks like this…now to fill the gaps with…

…the lime cream cheese frosting…

Until the whole cake middle is filled

Place the other cake on top and frost the entire cake with the cream cheese. I found with this cake that leaving the first layer to ‘set’ for an hour works a treat and means you can make the outside thicker by palette knifing another layer on the cake.

Now to make your candied lime and lemon slices…with knife skills by Tiki G :)

Slice them nice and thin

Place in boiling water for 3mins and then remove to a slice of kitchen paper

Now dissolve the cup of sugar in a cup of water

Simmer for 15mins and then remove to a cooling rack…leave for an hour or so until dry

Now place the disks in to sugar, flip over and cover the other side.

To preserve these place on greaseproof paper and layer up in an airtight tub

These can now go in the freezer until needed after you have selected the ones you wish to use on the cake.

Layer them up in the centre of the cake or position across the top for a hint at the cakes refreshing insides!

Once sliced you should be able to see the piped stripes

Delicious served with a couple of the candied slices after a meal or as an afternoon treat with a cuppa.

It does seem like a lot of effort but this cake tasted lovely. Due to the size of the cake there was enough to reap at least 10 slices and they were decent wedges of cake.  It’s quite a squidgy cake so a fork to devour it is best.  The candied fruit was also surprisingly delicious.  It wasn’t bitter or sour in the slightest but had all the delicious flavours of citrus fruit.

If you don’t fancy all this effort then a simple layer of lemon curd or even raspberry jam on the middle layer would be perfect with just the cream cheese frosting on the outside.  Simple sprinkles that compliment the colours or have butterflies and flowers on would look ultra cute too.

Have a happy and cake filled 2014

ZoBird xxx

Leave a Reply