Lemon-Lime Cake Recipe

Name: Lemon-Lime Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup reduced-calorie margarine, softened; 3/4 cup sugar; 2 cups sifted cake flour; 2 1/2 teaspoons baking powder; 1 tablespoon grated lime rind; 1/2 teaspoon salt; 2/3 cup skim milk; 1/4 cup lemon juice; 4 egg whites; 1/2 teaspoon cream of tartar; Vegetable cooking spray; 1 teaspoon powdered sugar

Servings: persons

1/2 cup reduced-calorie margarine, softened
3/4 cup sugar
2 cups sifted cake flour
2 1/2 teaspoons baking powder
1 tablespoon grated lime rind
1/2 teaspoon salt
2/3 cup skim milk
1/4 cup lemon juice
4 egg whites
1/2 teaspoon cream of tartar
Vegetable cooking spray
1 teaspoon powdered sugar

1
Beat margarine at medium speed of an electric mixer until creamy; gradually add 3/4 cup sugar and Lemon-Vanilla Sugar, beating well.
2
Combine flour and next 3 ingredients, and stir well. Combine milk and lemon juice. Add flour mixture to margarine mixturealternately with milk mixture, beginning and ending with flour mixture. Mix after each addition.
3
Beat egg whites and cream of tartar at high speed of an electric mixer until stiff peaks form. Fold beaten egg white into batter.
4
Spoon batter into an 8-inch angel food cake pan or a 9- x 5- x3-inch loaf pan coated with cooking spray. Bake at 350u00b0 for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack. Sift powdered sugar over cooled cake.
5
To make cupcakes, fill paper-lined muffin pans three-fourths full.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup reduced-calorie margarine, softened, 3/4 cup sugar, 2 cups sifted cake flour, 2 1/2 teaspoons baking powder, and more.

Yes, Lemon-Lime Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Lime Cake

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