Lemon Lime Cake with Fresh Lime Whipped Cream
Lemons and limes are both great sources of vitamin C and can add a refreshing citrus flavor to any dish.
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Ingredients
- 2 cup All-purpose flour
- 2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.5 cup Granulated sugar
- 3 large Eggs
- 1 tablespoon Lemon zest
- 1 tablespoon Lime zest
- 2 tablespoon Freshly squeezed lemon juice
- 2 tablespoon Freshly squeezed lime juice
- 1/2 cup Buttermilk
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream
- 2 tablespoon Powdered sugar
- for garnish Lime slices
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the lemon zest and lime zest. Mix in the lemon juice and lime juice.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Stir in the vanilla extract.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
- In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Spread the whipped cream over the cooled cake and garnish with lime slices.
- Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.