Lemon-Lime Glazed Cake Recipe

Name: Lemon-Lime Glazed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the lime and lemon syrups; 1 tablespoon lime zest; 1/4 cup fresh lime juice, strained; 1/2 cup sugar, divided; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice, strained; For the cake; 3/4 cup unsalted butter (1.5 sticks), room temp; 2.5 cups powdered sugar, divided; 2 large eggs, room temp; 1/4 cup milk; 1 and 1/3 cups self-rising flour

Servings: persons

For the lime and lemon syrups
1 tablespoon lime zest
1/4 cup fresh lime juice, strained
1/2 cup sugar, divided
1 tablespoon lemon zest
1/4 cup fresh lemon juice, strained
For the cake
3/4 cup unsalted butter (1.5 sticks), room temp
2.5 cups powdered sugar, divided
2 large eggs, room temp
1/4 cup milk
1 and 1/3 cups self-rising flour

1
["In a small bowl, whisk together the lime zest, lime juice and 1/4 c sugar. Set aside. In a separate small bowl, whisk together the lemon zest, lemon juice and remaining 1/4 c sugar. Set aside.", "Preheat oven to 350u00b0F. Butter and flour 8-inch square baking pan.", "Using electric mixer, cream butter and 1.5 c powdered sugar in large bowl. Beat in eggs 1 at a time. Beat in milk, then flour. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted into center comes out clean, 25 minutes.", "Once you remove the cake, use a skewer or fork to poke holes all over it. Pour the lime syrup you'd set aside evenly over the top of the hot cake. Let cool.", "When the cake is cool, whisk the remaining 1 cup powdered sugar into the lemon syrup; drizzle over cake. Grate lemon and lime zest over the top if you like. It looks pretty!
2
Let the cake stand 1 hour, then cut into squares."]

875

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: For the lime and lemon syrups, 1 tablespoon lime zest, 1/4 cup fresh lime juice, strained, 1/2 cup sugar, divided, and more.

Yes, Lemon-Lime Glazed 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.

That's it — enjoy your meal!

Lemon-Lime Glazed Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions