Best Lemon Lime Cake Recipes

LEMON-LIME POUND CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the lemon-lime soda and mix until combined. Add the lemon and lime zests and mix. Scrape the bowl and mix again.
• Thoroughly spray a Bundt pan with nonstick baking spray. Add large spoonfuls of batter to the pan until filled, then even out the surface. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn't be wet with batter either). Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool.
• For the glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable; add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving.
• Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Slice the cake and serve with the whipped cream and berries!

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.

LEMON-LIME ICEBOX CAKE

Steps:

• Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water and set aside. Mix and bake cake as directed in a 9-by-13-by-2-inch pan. Cool cake 20 to 25 minutes. Poke holes through top of warm cake (still in pan) with a drinking straw. Space holes about 1 inch apart. With a measuring cup with a spout, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping. Topping In a chilled, deep bowl, mix either by hand or in a mixer the whipped topping mix, instant pudding and cold milk until stiff, 3 to 8 minutes. If using Cool Whip topping, mix in a blender with the instant lemon pudding mix and omit the milk. Mix well, about 5 minutes, scraping down sides of the bowl so the pudding mix is well incorporated. Immediately frost cake and store in refrigerator at least four hours. Cake is best served chilled. Frosted cake may be frozen for a month or refrigerated for up to 2 weeks.

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.

LEMON-LIME RICOTTA POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Sift flour, baking soda, salt, cardamom, and ginger together in a large bowl. Set aside.
• Beat ricotta, sugar, and butter together in a separate large bowl on medium-high speed until mixture is very light, 7 to 9 minutes. Mixture will look almost grainy and curdled--that is normal. Add eggs, 1 at a time, mixing well after each addition. Beat mixture on high speed for another 3 to 4 minutes. Mix in lemon zest and juice and lime zest and juice, until thoroughly incorporated. Add dry ingredients in three separate additions, mixing until only just combined after each addition.
• Pour batter evenly into prepared pan and smooth the top. Tap pan on the counter a few times to remove any air bubbles.
• Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Cool cake in the pan for 15 minutes before gently running a knife around the edges and center of the pan to loosen. Invert cake onto a wire rack to cool completely.
• To make the icing: whisk together powdered sugar, heavy cream, and salt until completely smooth. Add in lemon and lime zests and juices and mix until thoroughly combined. Pour icing over the cooled cake.

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 POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites and adding 2 teaspoons of the lemon peel. Cool in pan on cooling rack 20 minutes.
• Meanwhile, in small bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Pour gelatin slowly over cake to fill holes. Cool completely, about 1 hour longer.
• In small bowl, mix frosting, lime peel and remaining 1 teaspoon lemon peel until well blended. Frost cake. Sprinkle with sugar.

LEMON LIME SODA POUND CAKE

Steps:

• Preheat the oven to 325 degrees F.
• Grease a 10-inch tube pan and dust with flour.
• In a standing mixer fitted with the paddle attachment, cream the butter until fluffy. Slowly add 2 cups of the sugar and mix until just incorporated. Raise the speed to high and mix until light and fluffy. Add the egg yolks, 1 at a time, until incorporated.
• Reduce the mixer¿s speed to low. Alternately add the flour and soda until a smooth batter is formed. Transfer the batter to a large bowl.
• Clean the bowl of the mixer and place the egg whites inside. Using the whisk attachment, whip the egg whites until foamy. Add the lemon juice and beat until soft peaks are formed. Add the remaining sugar and beat until stiff peaks are formed.
• Working in 3 batches, using a rubber spatula, fold the egg whites into the batter.
• Pour the batter into the pan and bake until golden brown and a toothpick inserted in the center comes out clean, about 50 minutes to 1 hour. Allow to cool completely about 2 hours, then unmold and serve.

LEMON-LIME REFRIGERATOR POKE CAKE

Steps:

• 1. Spray 9x13" baking pan with baking spray. Preheat oven to 350-degrees.
• 2. Prepare cake mix according to package directions. Stir lemon zest into batter and spread in prepared pan. Bake according to package directions. Cool cake completely on a cooling rack.
• 3. In a small bowl, stir lime gelatin mix and 1 cup of boiling water together. Stir until gelatin is fully dissolved. Add 1/2 cup cold water and mix.
• 4. Using a fork with long tines, poke holes every inch or so all over cooled cake, poking almost to bottom of cake. Pour prepared gelatin mixture over entire cake top, allowing it to soak into the holes. Cover cake with plastic wrap and refrigerate 4 hours.
• 5. FROSTING: Pour milk into deep bowl; add Dream Whip and pudding mix. Beat at low speed of electric mixer until well blended; increase speed to high and whip until mixture will form soft peaks, 4 to 6 minutes. Makes about 3 cups or enough to frost tops and sides of a 2 layer or a 13 x 9 inch cake. Store frosted cake in refrigerator.
• 6. Can substitute chocolate flavor instant pudding and pie filling for a mousse like frosting or any other flavor pudding mix, be creative with the cake/gelatin combos and the pudding/dream whip and make your own special cake.

LEMON-LIME POUND CAKE

Steps:

• Preheat oven to 325°F. Spray 12-cup Bundt pan with nonstick spray. Whisk flour and salt in bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs, 1 at a time; then beat in 1 teaspoon each lemon peel and lime peel. Beat in flour mixture in 4 additions alternately with 3/4 cup lemon-lime soda in 3 additions. Transfer batter to prepared pan.
• Bake cake until golden on top and tester inserted near center comes out clean, about 1 hour 15 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack and cool completely. Combine powdered sugar and remaining 1/2 teaspoon each lemon peel and lime peel in bowl. Whisk in enough of remaining 2 tablespoons soda to form thick smooth icing. Drizzle icing over cake.

LEMON-LIME CHECKERBOARD CAKE

Steps:

• Heat oven to 350°F. Grease two 9x5-inch loaf pans with shortening; lightly flour.
• In large bowl, beat cake mix, 4 oz cream cheese, the water, 1/4 cup lemon juice and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour half the batter (2 cups) in another medium bowl.
• To one half of the batter, add lime zest and green gel food color. Mix until combined. Add lemon zest and yellow gel food color to remaining half of batter. Mix until combined. Pour green batter into one loaf pan and yellow batter into other loaf pan.
• Bake 22 to 27 minutes or until toothpick inserted in center of each cake comes out clean. Cool in pans on cooling rack 10 minutes; run metal spatula around edges of each loaf to loosen. Remove from pans to cooling rack. Cool completely, about 1 hour.
• Using serrated knife, cut rounded tops off each cake, so they're level. Trim 1/4 inch off all 4 sides (leave bottoms uncut). On serving platter, set one cake on top of the other, top sides up, and line them up as much as possible. Make one cut down middle of cakes, lengthwise, making 4 long strips. Switch position of two of the strips to alternate colors in two layers, making sure top sides remain up.
• Gently remove both strips from top layer. To help bottom strips stick together, spread 2 tablespoons lemon curd between the two bottom layer strips, and gently press together. Then spread 1/4 cup lemon curd on top of the bottom layer. Spread remaining 2 tablespoons lemon curd between the two strips of the top layer, and gently press them together. Place on top of bottom layer so the strips create a checkerboard pattern, if looking at them from either short end.
• In medium bowl, beat 4 oz cream cheese and the butter with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy. Add powdered sugar and 1 teaspoon lemon juice; mix on low speed 30 seconds. Increase speed to medium; beat 1 to 2 minutes or until smooth and fluffy.
• Spread icing over cake, using spatula to completely coat top and sides. Garnish with grated lemon and lime zests. Refrigerate 2 hours before serving.

YELLOW ROSE OF TEXAS LEMON/LIME BUNDT CAKE

Steps:

• 1. PLEASE NOTE: IF YOU ARE NOT USING WHITE LILY ALL PURPOSE FLOUR, PLEASE OMIT THE 1/2 CUP OF FLOUR. White Lily flour is made from soft winter wheat and is much lighter in weight than regular all purpose flour. It makes for a much lighter cake, and the texture is like that of using cake flour. IT IS MY NEW BEST BAKING FLOUR FRIEND. I have finally been able to find it in my area, I bought it in Indiana at Meijer's, it comes in several varieties. Before it was only available in the Southern states. So if you find it, do try it, and you will notice the difference in the texture of your cake. I love it. All of the cakes & cookies that I made from scratch for the Arkansas Community Reunion were made using White Lily Flour.
• 2. [PLEASE NOTE]I USED A 16 CUP CAPACITY SQUARE BUNDT PAN TO MAKE THIS CAKE.Preheat oven to 325 degrees F. Add butter, imperial margarine, sour cream and sugar to mixing bowl. Beat till creamy and smooth, about 10-15 minutes.
• 3. Then add eggs one at a time, beating well after each has been added.
• 4. Measure out flour to medium size bowl, add baking powder, dry lemonade mix, lemon pudding mix, and stir to blend together & set aside till needed.
• 5. Measure out 1 cup of heavy whipping cream.
• 6. These are some of the other ingredients used to make this cake so flavorful.Alternately add flour mixture and whipping cream into mixing bowl, beating well after each addition till creamy and smooth.
• 7. Zest the lemons first, then roll to break up membrane, then juice into small cup. Remove seeds & add juice & zest to cake batter, beating well till blended.
• 8. Add lime juice and blend into cake batter.
• 9. Prepare Bundt pan with Bakers Joy, or grease with butter, and dust lightly with flour, remove any excess flour.
• 10. Check beaters for any lemon zest wrapped around blades, then add back into batter, and stir well before adding to cake pan.
• 11. Bake for 1 hour and 30 minutes in preheated 325 degree F. oven, or until tooth pick inserted into center comes out clean.
• 12. Cool at least 10 minutes after removing from oven. Allow cake to pull away from the sides of the cake pan.
• 13. Prepare the frosting by creaming the butter with the powdered sugar and pudding mix. Then add the lemon & lime juice and yellow food coloring if desired, beating well till creamy and smooth. Then add evaporated milk if needed in 1 tablespoon increments, until frosting reaches the consistency you desire. Garnish cake with additional Lemon and Lime slices if desired, and accent with Maraschino cherry halves. I used green silk leaves to line the cake platter, before adding the cake, and also used silk Roses in the middle of the cake to make an impressive presentation.

LEMON-LIME MERINGUE CAKE

Steps:

• In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the juices, butter and zests. Transfer to a small bowl; cool for 10 minutes. Refrigerate until chilled., For cake: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the sour cream, juices and lemon zest. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream mixture, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place the cake circle on a baking sheet; layer with one cake layer and half of filling. Repeat layers. Top with remaining cake layer. , For meringue: In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Spread meringue over top and sides of cake. Bake at 350° for 28-32 minutes or until meringue is lightly browned. Carefully transfer to a cake plate. Refrigerate leftovers.

LEMON-LIME REFRIGERATOR SHEET CAKE

Steps:

• 1. Topping - 1 envelope whipped topping mix (Dream Whip) (2 cup size) 1 pkg Lemon Instant Pudding Mix ( 3 3/4 oz) 1 1/2 cup cold milk
• 2. Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temp. Mix and bake cake, as directed on box, in a 13x9x2" pan. Cool 20-25 minutes. Poke deep holes thru top of warm cake (still in pan) with fork. Slowly pour gelitin mixture into holes. Refrigerate cake while preparing topping. TOPPING: In a chilled (best in a stainless steel bowl)deep bowl blend and whip topping mix, instant pudding and cold milk till stiff (3-8 minutes). Immediately frost cake. Cake may be stored in refrigerator and served chilled. Frosted cake may be frozen. It gets better the longer it stays in the refrigerator

LEMON-LIME GELATIN CAKE

Steps:

• Follow directions on cake box. Bake. While cake is baking.... Dissolve gelatin in 3/4 cup boiling water; add 1/2 cup cold water and set aside at room temperature. When cake is done remove from oven and poke holes in cake with end of wooden spoon, about 1 1/2 inches a part; with cup, slowly pour gelatin mixture into holes. Top with cool whip and refrigerate at least 2 hours. Enjoy!

LEMON LIME ICED POUND CAKE

Steps:

• 1. Preheat oven to 350 and either spray Baker's Joy in two loaf pans or butter and flour two loaf pans. Cream together room temperature butter and sugar until fluffy.
• 2. Add one egg at a time scraping down the sides of the bowl in between each egg and beat at medium speed until combined and fluffy.
• 3. Mix together flour, baking soda, baking powder and salt in one bowl. In another bowl mix the buttermilk, juice of one lime, finely grated zest of one whole lime, vanilla extract and 2 of the tablespoons of lemon extract.
• 4. Alternate the dry mixture and the liquid mixture into your butter, eggs, and sugar and mix thoroughly in between adding each one, scraping down the sides of the bowl after adding each time.
• 5. Divide batter into the two loaf pans and spread evenly in pans. Bake for 45 minutes to an hour. Check with a toothpick or butter knife... crumbs are ok but you do not want any raw batter to stick. Also, if the top seems to be getting too brown, you can cover with foil. I think using the low rack is best for my oven. Let sit in the pans for at least 10-15 minutes then remove to finish cooling.
• 6. When the loaves are completely cooled, mix the powdered sugar with the zest and juice of the second lime and add the last tablespoon of lemon extract to it. whisk until pourable but not runny... you can add a few drops of milk if you need to. Pour over the top of your loaves and let sit until the glaze firms. Slice up and serve!!!

LEMON-LIME POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Spray 12 cup bundt pan with nonstick spray.
• Whisk flour and salt in bowl to blend.
• Using an electric mixer ( I use my kitchen aid large bowl mixer) beat butter in large bowl until fluffy.
• Gradually beat in sugar until fluffy.
• Add eggs 1 at a time until until combined.
• Add in 1 teaspoon each of lemon and lime peels.
• Beat in flour mixture in 4 additions alternating with 3/4 cup of the lemon lime soda in 3 additions.
• When all combined transfer batter to prepared bundt pan.
• Bake cake until golden on top and tester comes out clean (about 1 hour 15 minutes).
• Cool cake in pan for 5 minutes.
• Turn cake out onto cake rack and cool completely.
• Combine powdered sugar and reserved 1/2 teaspoon each of the lemon and lime peels in a bowl.
• Whisk in enough of the remaining 2 tablespoons of soda to form a thick enough frosting to drizzle over the cake.

LEMON-LIME SODA CAKE AS MADE BY STEFANI RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Grease a 10-12 cup Bundt pan or tube pan (without a removable bottom).
• In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with an electric hand mixer), beat the butter on low speed for 2 minutes. Add the sugar and cream on high speed for about 5 minutes, until pale yellow, light, and fluffy.
• Add the eggs, 1 at a time, and beat on low speed between each addition until just incorporated, scraping down the sides of the bowl as needed. Do not overmix. Add the vanilla, lemon zest, and lemon juice and mix for about 30 seconds, until combined. The mixture will look a little curdled, but will smooth out once the flour is added.
• Gradually add the flour and salt and mix until just combined. Using a rubber spatula, fold in the lemon-lime soda.
• Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. Remove the cake from the oven and let cool in the pan for about 10 minutes, then invert onto a wire rack and let cool completely, about 1 hour.
• Make the glaze: In a medium bowl, whisk together the powdered sugar, lemon juice, lime juice, and lemon-lime soda until completely smooth. Whisk in the lime and lemon zests.
• Drizzle the glaze over the cake and let set for 5-10 minutes before serving.
• Slice and serve.
• Enjoy!

LEMON AND LIME CAKE

Steps:

• Preheat oven to 200 degrees C (180 fan oven)
• Whisk the sugar and butter until light and fluffy
• lightly whisk the eggs and slowly beat into the butter and sugar mixture
• fold in the flour, lime and lemon zest and juice, sultanas and almonds
• Pour the mixture into a well greased cake tin or loaf tin
• Bake for 45 minutes or until a skewer pushed into the centre comes out clean
• Leave for a few minutes in the tin before turning out onto a rack to cool

LEMON KEY LIME CAKE

Steps:

• Mix all cake ingredients well.
• Bake in a greased and floured bundt cake pan for about 35 to 45 minutes or until tests done with a toothpick.
• Ovens vary so start testing at around 30 minutes.
• While cake is cooling on a rack in the pan, make glaze by combining all ingredients.
• Poke holes in the cake (still in the pan), then pour glaze over.
• Let sit in the pan until glaze is absorbed, then turn out onto a plate.