Sacha’s lemon and lime cake Recipe

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serves:

8

Skill:

medium

Prep:

35 min

Cooking:

25 min
(may need an extra 5 mins)

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Sacha says: ‘I combined and adapted my favourite carrot cake topping and frosted lemon cake recipe, together with my homemade lemon curd to create this gorgeous cake’

Ingredients

  •  For the
  • lemon and lime cake:
  • 180g/6oz self-raising flour
  • 180g/6oz caster sugar
  • 60g/2oz ground almonds
  • 120g/4oz butter
  • 2 medium eggs
  • 5tbsp milk
  • Grated rind of 2 large lemons
  • For the
  • lemon curd filling:
  • 4-5 tbsp of lemon curd (try
  • )
  • For the
  • l
  • ime icing:
  • Grated rind of a lime
  • Juice of a lime
  • 75g/3oz sieved icing sugar
  • 125g/4oz unsalted butter (at room temperature)
  • 1 x 300g tub full-fat cream cheese (at room temperature)
  • Sliced fresh limes for decoration (optional)
  • You'll also need:
  • 2 x 20cm/8in sandwich tins

Method

  • Preheat the oven to 200ºC/Fan 180ºC/gas 6. Grease 2 sandwich tins and line the bottom with greaseproof paper.

  • For the lemon and lime cake: Place the butter and sugar into a bowl and beat together until smooth, add the eggs and combine. Then sift in the flour and add in the ground almonds and milk and mix together until smooth.

  • Divide the mixture between the 2 sandwich tins and bake in the oven for 25-30 mins until cooked (or until a skewer inserted in the middle comes out clean). Allow to cool slightly, then remove from tins and place onto a cooling rack.

  • To make the lime icing: Beat the butter in a bowl using an electric whisk, then add the cream cheese. Combine until smooth, add the lime juice and zest then add icing sugar. Beat until smooth.

  • Spread the lemon curd on top of one of the cakes then place the other cake on top to sandwich together.

  • Spread the lime icing on the top of the sandwiched cakes then decorate with lime if you wish. Enjoy!

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