Lemon-Lime Cream Cake – a delicious recipe with cream for, sugar, eggs, lime, lemon, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180 degrees Celsius.
2
Grease a square pan with margarine and flour. Set aside.
3
Beat the whipping cream with 1 tablespoon sugar until stiff. Set aside.
4
In a bowl, mix the eggs with the remaining sugar, lemon zest, and lime. Beat well until you achieve a fluffy cream.
5
Add the whipped cream and mix at a lower setting, just to fold the ingredients together.
6
Add the flour and baking powder, beating again at low speed and for a short time. When the flour is fully mixed, the dough is ready.
7
Place the dough in the pan and bake for 25 minutes or until solid.
8
Remove from the oven and let cool.
9
When cool, cut into squares and serve.
769
kcal
Calories
49
g
Fat
58
g
Carbs
25
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 packages cream for whipping, 1 tablespoon sugar, 5 eggs, 1 lime, and more.
Yes, Lemon-Lime Cream 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.
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