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

  1. 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.
  2. 2
    Preheat oven to 350°F. Butter and flour 8-inch square baking pan.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.

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