This normally isn’t my usual dessert, but after trying this cake I’m completely convinced: fruit can absolutely be dessert.
Usually I reach for something richer—something so sweet it could rot your teeth—but this lemon-lime cake struck the perfect balance. I finished it with fresh whipped cream, which somehow makes it feel a little virtuous. “Fresh” sounds healthy, right? At least there’s dairy and a bit of protein.
The cake leans toward the lighter side of indulgence. It’s sweet without being overly so, bright and refreshing—ideal as the weather warms. Because it’s bright and not too heavy, I’m comfortable declaring it breakfast-appropriate.
For a morning treat, two slices are perfect. Or three, if you’re feeling generous.
This cake is simple to make and delivers fresh citrus flavor in every bite. Below is the recipe so you can bake one yourself.
Lemon Lime Cake
Ingredients:
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 1/2 teaspoons vanilla
- 1 tablespoon lime zest
- 1 tablespoon lemon zest
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup milk
- 3 tablespoons lemon and/or lime juice (combined)
Directions:
- Preheat the oven to 350°F (175°C).
- Cream together the butter, sugar, and eggs until light and fluffy. Stir in the vanilla and citrus zests.
- Whisk the flour and baking powder together, then add the dry ingredients to the wet mixture and mix until just combined.
- Add the lemon and lime juice, mixing thoroughly, then stir in the milk and beat until combined.
- Pour the batter into an 8×8 or 9×9 square cake pan and bake for 30–35 minutes, until a toothpick inserted near the center comes out clean. Let the cake cool completely before frosting.
Lime Whipped Cream
Ingredients:
- 1 pint cold whipping cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon lime zest
- 3 tablespoons powdered sugar
Directions:
- In the bowl of an electric mixer, combine the cold cream, vanilla, powdered sugar, and lime zest.
- Beat on medium-high until stiff peaks form, about 5–6 minutes. Be careful not to overbeat.
- Frost the cooled cake with the lime whipped cream. You can pipe the cream with a pastry bag and tip for a neat finish, or spread it with a spatula.
- Refrigerate until ready to serve.
Go bake one now so you’ll have a slice waiting for breakfast tomorrow—I’ll bring the coffee.