Lemon And Lime Cake Food

DELICIOUS LEMON LIME LOAF

Steps:

• Preheat the oven to 350 degrees. Grease and flour the inside of a loaf pan.
• In a large bowl, cream the butter and sugar. Add the eggs and yogurt, lemon and lime zest, and lemon and lime juice and beat until everything is thoroughly mixed, about 30 seconds.
• In a medium-sized bowl, whisk the flour, baking powder, and sea salt. Add it to the large bowl and beat the batter just until everything comes together.
• Pour the batter into the loaf pan and bake in for 40-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Remove the loaf from the oven and let it cool in the pan for 10 minutes before carefully turning it out onto a cooling rack.

AUNT TC'S LEMON-LIME SODA CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Generously grease and flour a fluted 10- to 12-cup Bundt pan.
• Beat the granulated sugar and butter together in a bowl with an electric mixer until creamy and smooth, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the flour 1 cup at a time, blending well after each addition, until the batter is smooth; stir in the lemon extract. Mix the lemon-lime soda into the batter and pour into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.
• For the glaze: Beat the confectioners' sugar, milk, lemon-lime soda and extracts together in a bowl with an electric mixer on medium speed until the glaze is smooth.
• Pierce holes in the cake with a skewer. Pour 1/4 cup glaze over the cake. Flip the cake onto a serving plate to remove from the pan, then pour the remaining glaze on top. The cake can be served immediately, but tastes even better the longer it sits.

LEMON-LIME LAYER CAKE

Steps:

• Preheat oven to 350°.
• Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray.
• Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
• Add egg substitute and the next 3 ingredients (through 1 tablespoon juice); beat well.
• Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
• Add flour mixture and buttermilk alternately to sugar mixture.
• Spoon batter into prepared pans.
• Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on a wire rack 10 minutes; remove cakes from pans.
• Carefully peel off wax paper.
• Cool completely on wire racks coated with cooking spray.
• To prepare icing, place 1 teaspoon lemon rind and next 3 ingredients (through cream cheese) in a medium bowl; beat with a mixer at medium speed until smooth (about 1 minute).
• Gradually add powdered sugar, beating at low speed just until blended (do not overbeat).
• Cover and chill for 30 minutes.
• Place 1 cake layer on a plate; spread with 1/2 cup icing.
• Top with remaining cake layer.
• Spread remaining icing over top and sides of cake.
• Chill 1 hour.
• Store cake loosely covered in refrigerator.

LEMON-LIME MAGIC CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
• In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.

LIME & GINGER DRIZZLE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line the base and ends of a 900g loaf tin with a strip of buttered baking parchment. Cream the butter and caster sugar together until really pale, light and fluffy. Grate the zest from 3 of the limes and add to the mixture. Gradually add the eggs, mixing well between each addition.
• Sift together the flour, baking powder, ground ginger and a pinch of salt. Using a large metal spoon, fold into the cake mixture with the coconut and chopped stem ginger. Add the milk and juice from 2 of the limes and mix until smooth. Spoon the mixture into the prepared tin and spread level using a palette knife.
• Bake in the bottom third of the oven for 1 hr - 1 hr 15 mins, or until golden brown - a skewer inserted into the middle of the cake should come out clean. Cool the cake in the tin for 10-15 mins.
• Use a wooden skewer to make holes all over the top of the cake. Meanwhile, mix the remaining lime juice with the granulated sugar and the stem ginger syrup. Slowly spoon the sugary mixture over the top of the warm cake and leave in the tin until completely cold. Top with the chopped crystallised ginger to serve.

LEMON (OR LIME) CORNMEAL CAKE

Steps:

• Heat oven to 325°F
• Spray cooking spray into a 12 cup Bundt pan.
• Mix together flour, cornmeal, salt, baking powder, and baking soda, set aside.
• In medium bowl, beat butter, sugar, lemon zest and juice with mixer on medium speed until light and fluffy.
• Beat in the eggs one at a time, until well-blended.
• With mixer on low, alternate adding flour mixture and buttermilk until the batter is smooth.
• Scrape into the prepared Bundt pan; level the top with a spatula.
• Bake 55-65 minutes until a wooden pick inserted in the cake comes out clean.
• Cool cake in pan on wire rack for 5 minutes.
• Meanwhile, whisk glaze ingredients in a small bowl (sugar may not be dissolved all the way).
• Invert cake from pan to plate.
• Brush glaze all over hot cake (sugar crystals will be evident).
• Let cake rest several hours before serving.
• Store cake at room temperature up to 4 days.
• Sprinkle with powdered sugar or serve with blueberry or strawberry preserves.
• Enjoy!

LEMON - LIME REFRIGERATOR SHEET CAKE 1960

Steps:

• Prepare cake according to boxed instructions in a 9 x 13 cake pan.
• Remove when done and poke holes with the end of a wooden spoon or meat fork.
• Dissolve lime jello with 3/4 cup hot water and then 1/2 cup cold water.
• Refrigerate jello just until lightly syrupy.
• Drizzle syrupy jello into the holes in cake and then all over top, concentrating on the holes first.
• Whip pudding mix, dream whip and the milk together with vanilla until thick.for about five minutes.
• Spread all over cake, and place in refrigerator, keep chilled until serving.
• Just a note:.
• I do remove from fridge and serve almost at room temperature. Note that if left on table for an hour or so does not harm it. Just place in fridge for long periods of time.

COCONUT & LIME CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Grate the 200g block of creamed coconut and keep half of it aside. Then in a large bowl, beat all the cake ingredients (including half of the grated block of creamed coconut) together until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
• For the frosting, mix together the remaining creamed coconut, zest and juice of 2 limes. Microwave on High for 30 secs until the coconut melts.
• Make the buttercream by beating the butter until smooth and creamy and gradually beating in icing sugar . Then beat in the cooled coconut mix and 2-3 tbsp Malibu (optional) until it becomes marshmallowy.
• Fill the cooled sponges with a third of the frosting, cover the sides and top with the rest and coat the sides with the toasted desiccated coconut. Keep in an airtight container and eat within 2 days.