↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
3 cups plus 6 tablespoons cake flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups granulated sugar
3 large eggs
1 cup whole milk
6 ounces sour cream
1 teaspoon vanilla extract
Zest of 1 lemon and 1 lime
Lemon-Lime Curd (see recipe)
Frosting (see recipe)
Grease and flour two 8- or 9-inch round cake pans and line with wax paper. Preheat oven to 325 degrees.
In bowl, combine flour, baking powder and salt.
In mixing bowl, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition.
In separate bowl, whisk together milk, sour cream and vanilla.
In three stages, with mixer on low speed, beat flour mixture into butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Fold in lemon and lime zest. Divide batter evenly among prepared cake pans. Bake in preheated oven 30 to 40 minutes, until tester inserted into center comes out clean.
While cake bakes, make Lemon-Lime Curd and chill.
When cake layers are done, remove from oven, loosen edges and let cool in pans 10 minutes. Then remove cake layers to racks to cool completely.
Spread lemon-lime curd between layers and frost top and sides with frosting. Serve pieces with remaining curd.
Lemon-lime curd:
1 large egg
3 large egg yolks
1/2 cup granulated sugar
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
4 tablespoons butter, room temperature
1 teaspoon grated lemon zest
1 teaspoon grated lime zest
In medium saucepan over medium-low heat, combine egg, egg yolks, sugar and lemon and lime juice. Cook, stirring constantly, until temperature reaches 160 degrees and mixture is thick enough to coat the back of a spoon. Stir in butter and lemon and lime zests until butter is melted. Cover and chill until ready to use.
Frosting:
3/4 cup unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
Juice of 1/2 lemon and 1/2 lime
4 to 5 tablespoons milk
In bowl, beat butter until light and fluffy. Gradually add sugar and vanilla. Blend in lemon and lime juice. Thin with enough milk to desired spreading consistency.
view more member recipes
LEMON-LIME CAKE WITH BUTTERCREAM FROSTING
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
3 cups plus 6 tablespoons cake flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups granulated sugar
3 large eggs
1 cup whole milk
6 ounces sour cream
1 teaspoon vanilla extract
Zest of 1 lemon and 1 lime
Lemon-Lime Curd (see recipe)
Frosting (see recipe)
Grease and flour two 8- or 9-inch round cake pans and line with wax paper. Preheat oven to 325 degrees.
In bowl, combine flour, baking powder and salt.
In mixing bowl, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition.
In separate bowl, whisk together milk, sour cream and vanilla.
In three stages, with mixer on low speed, beat flour mixture into butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Fold in lemon and lime zest. Divide batter evenly among prepared cake pans. Bake in preheated oven 30 to 40 minutes, until tester inserted into center comes out clean.
While cake bakes, make Lemon-Lime Curd and chill.
When cake layers are done, remove from oven, loosen edges and let cool in pans 10 minutes. Then remove cake layers to racks to cool completely.
Spread lemon-lime curd between layers and frost top and sides with frosting. Serve pieces with remaining curd.
Lemon-lime curd:
1 large egg
3 large egg yolks
1/2 cup granulated sugar
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
4 tablespoons butter, room temperature
1 teaspoon grated lemon zest
1 teaspoon grated lime zest
In medium saucepan over medium-low heat, combine egg, egg yolks, sugar and lemon and lime juice. Cook, stirring constantly, until temperature reaches 160 degrees and mixture is thick enough to coat the back of a spoon. Stir in butter and lemon and lime zests until butter is melted. Cover and chill until ready to use.
Frosting:
3/4 cup unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
Juice of 1/2 lemon and 1/2 lime
4 to 5 tablespoons milk
In bowl, beat butter until light and fluffy. Gradually add sugar and vanilla. Blend in lemon and lime juice. Thin with enough milk to desired spreading consistency.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Summertime Lemon-lime Cake With Buttercream Frosting
by sgre52160
Makes 12 to 16 servings 3 cups plus 6 tablespoons cake flour, sifted 2 teaspoons baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 3/4 cups granulated suga
by sgre52160
Makes 12 to 16 servings 3 cups plus 6 tablespoons cake flour, sifted 2 teaspoons baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 3/4 cups granulated suga
Lemon Cake With Lemon Buttercream Frosting
by sgre52160
Makes 1 (8-inch) cake 1 cup butter, softened 2 cups sugar 4 large eggs, room temperature 1 tablespoon lemon zest 1/4 cup fresh lemon juice 1 teaspoon vanilla extract 3 cups cake flour
by sgre52160
Makes 1 (8-inch) cake 1 cup butter, softened 2 cups sugar 4 large eggs, room temperature 1 tablespoon lemon zest 1/4 cup fresh lemon juice 1 teaspoon vanilla extract 3 cups cake flour
Lemon Buttercream Frosting
by sgre52160
1 cup unsalted butter, softened 2 egg yolks Pinch salt 1 1/2 - 2 cup confectioners sugar Grated zest and juice from 1 lemon Cream butter until smooth; add yolks, one at a time, beating after ea
by sgre52160
1 cup unsalted butter, softened 2 egg yolks Pinch salt 1 1/2 - 2 cup confectioners sugar Grated zest and juice from 1 lemon Cream butter until smooth; add yolks, one at a time, beating after ea
Lime Poke Cake With Fluffy Lime Frosting
by sgre52160
1 pkg lemon cake mix 1 envelope unsweetened lime soft drink mix 1 cup diet 7-Up or Sprite (or can use water, orange flavored water will work well) 3 eggs 1/3 cup vegetable oil 2 (3 oz) pkgs lime
by sgre52160
1 pkg lemon cake mix 1 envelope unsweetened lime soft drink mix 1 cup diet 7-Up or Sprite (or can use water, orange flavored water will work well) 3 eggs 1/3 cup vegetable oil 2 (3 oz) pkgs lime
Four Layer Chocolate Cherry Cake With Cream Cheese Buttercream Frosting
by sgre52160
Chocolate Cake 12 oz flour 12 tbsp cocoa powder 8 eggs 6 oz sugar 4 oz butter Preheat oven to 350. Butter and flour two 8 inch cake pans. (I use Pam and parchment papper). Combine dry ingred
by sgre52160
Chocolate Cake 12 oz flour 12 tbsp cocoa powder 8 eggs 6 oz sugar 4 oz butter Preheat oven to 350. Butter and flour two 8 inch cake pans. (I use Pam and parchment papper). Combine dry ingred
view more member recipes
related CDKitchen recipes
Lemon Pudding Chiffon Cake
Adaptable Buttercream Frosting
Decorators Buttercream Frosting That Tastes Good
Lemon Buttercream Frosting
Chocolate Buttercream Frosting
7-Up Layer Cake With Coconut Pineapple Frosting
Sherry And Buttercream Frosting
Caramel Spice Crawlin' Cake (Icing In The Cake)
Raspberry Chocolate Fudge Red Velvet Cake
Almost Archway Lemon Cookies