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Author Notes: When I was growing up, my grandmother, Nanny, regularly made her Lemon-Lime Refrigerator Sheet Cake. Basically, you cooked a Duncan Hines lemon cake, poked holes in it with a fork once baked, poured liquid lime jello on top and then spread a frosting made of instant lemon pudding, whipped topping mix and cold milk over it. Then your put it in the fridge until nice and cold. The result was a psychedelically-hued green and yellow cake that was cool, creamy and yummy in a simple, not overtly lemony or limey way (you can see a bit of this cake in the photo behind my udpated version).
I wanted to modernize that cake because a) I like to use real ingredients with no weird additives and/or fake flavors, and b) I like to cook from scratch. So, I found a lime cake recipe from Bon Appetit 2009 and adapted this cake from that.
It's intensely limey, intensely lemony and really pretty scrumptious. I hope you like it! —em-i-lis
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
- 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.
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? cups self-rising flour
- Preheat oven to 350°F. 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! Let the cake stand 1 hour, then cut into squares.
- This recipe was entered in the contest for Your Best Picnic Recipe
- This recipe was entered in the contest for Your Best Citrus Recipe
No Laffy Matter
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