Lemon-Lime Glazed Cake
12 ingredients
5 steps
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
Directions
-
1In 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.
-
2Preheat oven to 350°F. Butter and flour 8-inch square baking pan.
-
3Using 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.
-
4Once 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.
-
5When 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.
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