Lemon Lime Layer Cake Recipes

Steps:

• Preheat oven to 350°.
• Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray.
• Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
• Add egg substitute and the next 3 ingredients (through 1 tablespoon juice); beat well.
• Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
• Add flour mixture and buttermilk alternately to sugar mixture.
• Spoon batter into prepared pans.
• Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on a wire rack 10 minutes; remove cakes from pans.
• Carefully peel off wax paper.
• Cool completely on wire racks coated with cooking spray.
• To prepare icing, place 1 teaspoon lemon rind and next 3 ingredients (through cream cheese) in a medium bowl; beat with a mixer at medium speed until smooth (about 1 minute).
• Gradually add powdered sugar, beating at low speed just until blended (do not overbeat).
• Cover and chill for 30 minutes.
• Place 1 cake layer on a plate; spread with 1/2 cup icing.
• Top with remaining cake layer.
• Spread remaining icing over top and sides of cake.
• Chill 1 hour.
• Store cake loosely covered in refrigerator.

Steps:

• For the cake: Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the lemon-lime soda and mix until combined. Add the lemon and lime zests and mix. Scrape the bowl and mix again.
• Thoroughly spray a Bundt pan with nonstick baking spray. Add large spoonfuls of batter to the pan until filled, then even out the surface. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn't be wet with batter either). Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool.
• For the glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable; add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving.
• Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Slice the cake and serve with the whipped cream and berries!

Steps:

• For cake: Position rack in center of oven and preheat to 350°F Butter 3, 8-inch in diameter cake pans. Cut 3 parchment rounds to fit bottoms of pans and butter these too.
• Mix sour cream and soda in bowl and let stand 10 minutes.
• Sift flour, baking powder and salt in a small bowl.
• Cream butter with sugar in a large bowl for 8 minutes, until very light and fluffy. Add yolks, one at a time, beating well after each addition. Beat in juices, zest and sour cream mixture. Mix in dry ingredients in 3 additions.
• Beat whites in a medium bowl to soft peaks.
• Fold 1/4 of the whites into the cake batter to lighten and then gently fold in remaining whites.
• Divide batter among 3 prepared pans. Bake about 30 minutes, or until a tester comes out clean. Cool in pans 5 minutes. Run small, sharp knife around sides to loosen. Turn out and cool completely.
• For syrup: Stir icing sugar and juice in small saucepan over low heat until sugar dissolves. Increase heat and bring to boil. Brush syrup over cakes (can be prepared 1 day ahead).
• For filling: Mix pineapple and cornstarch in medium saucepan. Add butter, sugar and salt. Stir over medium heat until mixture boils and thickens, about 10 minutes. Cool, cover and refrigerate until well chilled (can be prepared 1 day ahead).
• For Lemon Whipped Cream Frosting (about 4 cups): Mince lemon zest with sugar in processor or mini-blender. Whip cream in large bowl to soft peaks. Gradually beat in sugar.
• To assemble: Place 1 cake layer, syrup side up, on plate.
• Gently spread 1/2 of pineapple filling on top.
• Ice with 1/2 cup of frosting.
• Top with second layer and repeat.
• Top with third layer.
• Ice top and sides of cake with remaining frosting.
• Press coconut onto sides of cake (can be prepared 8 hours ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving).

Steps:

• Make cake layers:
• Put oven rack in middle position and preheat oven to 350°F. Brush cake pans with canola oil. Line bottom of each pan with a round of parchment or wax paper, then oil paper.
• Whisk together flour mix, salt, baking powder, and xanthan gum until combined well. Stir together milk, canola oil (1 cup), vanilla, and zest in another bowl.
• Beat together sugar and eggs in a large bowl with an electric mixer at medium speed just until combined, about 1 minute. Reduce speed to low and add flour and milk mixtures alternately in batches, beginning and ending with flour mixture and mixing until just combined.
• Divide batter evenly between cake pans, smoothing tops, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 35 to 40 minutes.
• Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of 1 cake layer and invert rack over cake pan, then invert cake onto rack. Repeat with second layer. Peel off paper and cool layers completely.
• Make curd:
• Whisk together zest, lemon juice, sugar, yolks, a pinch of salt, and guar gum in a 1-quart heavy saucepan. Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 5 minutes. Whisk in extract. Immediately pour curd into a bowl, then cover surface with wax paper and chill until cold, about 30 minutes.
• Make frosting:
• Beat butter with an electric mixer at high speed until light and fluffy, about 1 minute. Reduce speed to low and add confectioners sugar, lemon juice, extract, and zest, then mix until creamy and smooth, about 2 minutes.
• Frost cake:
• Halve each cake layer horizontally using a long serrated knife. Spread bottom half of each cake layer with half of lemon curd, then top with remaining cake layers to form two sandwiched cakes. Put 1 sandwiched cake on a cake stand or platter and spread a heaping 1/2 cup frosting over top, then cover with remaining sandwiched cake. Frost top and sides of cake with remaining frosting.

Steps:

• Heat oven to 350°F. Grease two 9x5-inch loaf pans with shortening; lightly flour.
• In large bowl, beat cake mix, 4 oz cream cheese, the water, 1/4 cup lemon juice and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour half the batter (2 cups) in another medium bowl.
• To one half of the batter, add lime zest and green gel food color. Mix until combined. Add lemon zest and yellow gel food color to remaining half of batter. Mix until combined. Pour green batter into one loaf pan and yellow batter into other loaf pan.
• Bake 22 to 27 minutes or until toothpick inserted in center of each cake comes out clean. Cool in pans on cooling rack 10 minutes; run metal spatula around edges of each loaf to loosen. Remove from pans to cooling rack. Cool completely, about 1 hour.
• Using serrated knife, cut rounded tops off each cake, so they're level. Trim 1/4 inch off all 4 sides (leave bottoms uncut). On serving platter, set one cake on top of the other, top sides up, and line them up as much as possible. Make one cut down middle of cakes, lengthwise, making 4 long strips. Switch position of two of the strips to alternate colors in two layers, making sure top sides remain up.
• Gently remove both strips from top layer. To help bottom strips stick together, spread 2 tablespoons lemon curd between the two bottom layer strips, and gently press together. Then spread 1/4 cup lemon curd on top of the bottom layer. Spread remaining 2 tablespoons lemon curd between the two strips of the top layer, and gently press them together. Place on top of bottom layer so the strips create a checkerboard pattern, if looking at them from either short end.
• In medium bowl, beat 4 oz cream cheese and the butter with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy. Add powdered sugar and 1 teaspoon lemon juice; mix on low speed 30 seconds. Increase speed to medium; beat 1 to 2 minutes or until smooth and fluffy.
• Spread icing over cake, using spatula to completely coat top and sides. Garnish with grated lemon and lime zests. Refrigerate 2 hours before serving.

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
• In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line the base of two 20cm sandwich tins with baking parchment. Beat the butter and sugar together for 3 mins using an electric whisk until smooth and fluffy. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl. Fold in the flour and baking powder until well incorporated, then fold in the yogurt, vanilla and lemon zest. Divide between the tins and bake for 30-35 mins until golden and a skewer inserted into the middles comes out clean.
• Meanwhile, make the drizzle. Tip the sugar, lemon juice and 100ml water into a small pan set over a medium heat and stir until dissolved. Add the lemon zest, bring to the boil and simmer for 2-3 mins until the zest has softened and the liquid is syrupy. Remove the zest to a sheet of baking parchment using a slotted spoon, and remove the syrup from the heat.
• Leave the sponges to cool for 10 mins in the tins, then pour over the warm drizzle. Leave to cool completely.
• For the icing, beat the butter and icing sugar together using an electric whisk for 4-5 mins until smooth, scraping down the sides of the bowl as you go. Add the vanilla and soft cheese and beat for 4 mins more until thick and creamy. Don't worry if it doesn't look thick at first - it will loosen, then thicken again as you beat it.
• Remove the cooled sponges from the tins. Spoon the icing into a piping bag fitted with a star nozzle. Put one sponge on a cake stand or serving plate, and pipe just under half the icing around the edge using a circular motion for a wavy effect. Pipe a little more icing over the empty middle (this doesn't need to be neat) and smooth with the back of a spoon. Chill for 45 mins-1 hr until set. Top with the second sponge, then pipe eight blobs of icing around the edge at regular intervals, leaving a gap between each. Spoon the candied lemon zest into each gap, then serve.

Steps:

• Prepare and bake cake mix according to package directions for three 8 inch round pans. Cool cakes completely, then split each in half to make 6 layers.
• For the Lemon Custard: In a large saucepan or double boiler combine sugar and cornstarch. Mix well, then stir in egg yolks, lemon zest and lemon juice. slowly whisk in the boiling water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter. Set aside to cool.
• Place the bottom layer of cake on a serving plate. Spread with approximately 1/5 of the lemon custard. Repeat layers. Frost top and sides with Seven Minute Frosting (see footnote for link to recipe).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine 1 cup flour, 1/2 cup softened butter, and 3 tablespoons brown sugar in a bowl. Pat into the bottom of a 9x13-inch baking pan.
• Bake in the preheated oven until slightly golden, 8 to 10 minutes. Remove from the oven; leave the oven on.
• Combine 1 cup brown sugar, coconut, pecans, eggs, 3 tablespoons flour, vanilla, baking powder, and salt in a bowl and spread over baked first layer. No need to cool in between.
• Bake in oven for 20 minutes.
• Meanwhile, stir pudding mix, white sugar, 1/4 cup water, and egg yolks together in a medium saucepan. Stir in remaining water. Bring to a boil over medium heat, stirring constantly, until slightly thickened. Remove from heat and stir in lime gelatin mix until dissolved. Spread over baked second layer in the pan while still warm.
• Refrigerate until well set, 8 hours to overnight. Cut into 24 squares and serve.

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.

Steps:

• Preheat oven to 200 degrees C (180 fan oven)
• Whisk the sugar and butter until light and fluffy
• lightly whisk the eggs and slowly beat into the butter and sugar mixture
• fold in the flour, lime and lemon zest and juice, sultanas and almonds
• Pour the mixture into a well greased cake tin or loaf tin
• Bake for 45 minutes or until a skewer pushed into the centre comes out clean
• Leave for a few minutes in the tin before turning out onto a rack to cool