Lemon-Lime Glazed Cake

September 15, 2011

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

Serves: 10-12

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
In This Recipe

Directions

For the lime and lemon syrups

  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.

For the cake

  1. Preheat oven to 350°F. Butter and flour 8-inch square baking pan.
  2. 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.
  3. 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.
  4. 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.

More Great Recipes:
Cake|Fruit|Lemon|Lemon Juice|Lime Juice|Milk/Cream|Make Ahead|Serves a Crowd|Winter|Dessert

Reviews (3) Questions (0)

3 Reviews

Anne July 6, 2015
It says 1? flour what does that mean?
 
Author Comment
em-i-lis July 6, 2015
Thank you so much, Suzanne, for letting Anne know. I'll try to update the recipe now!
 
Author Comment
em-i-lis September 15, 2011
Oh, yes, don't get me wrong, Nanny's is so good. You can put away half a pan without even realizing it. :) I made these two cakes concurrently so we could all have a fun taste-test. Everyone said my new version was a superior cake but that the old version was really yummy in an easy, pudding-is-comfort-and-good way. :)