Mary Berry Lemon And Lime Cake

This Mary Berry Lemon and Lime Cake recipe uses simple ingredients like butter, flour, eggs, and citrus zest to create a zesty, flavorful treat. With a total time of 90 minutes and yielding 10 servings, it’s a delightful dessert for any occasion.

Try More Mary Berry Recipes:

• Lemon Chiffon Cake Uk Recipe
• Mary Berry Coconut And Lime Cake
• Mary Berry Plum And Almond Cake

🧡 The Benefits Of Trying This Delicious Lemon And Lime Cake Recipe:

• Bright Citrus Flavor: The combination of lemon and lime in the cake and buttercream creates a refreshing, tangy taste that’s perfect for any time of year.
• Simple Ingredients: With basic pantry staples like butter, flour, and eggs, this recipe is easy to make without requiring any special or hard-to-find items.
• Moist and Tender Texture: The addition of buttermilk in the cake batter ensures a moist and tender crumb, making each bite a delight.
• Versatile and Crowd-Pleasing: Whether for a casual gathering or a special occasion, this cake is sure to impress with its vibrant flavor and beautiful presentation.

❓ What Is Mary Berry Lemon And Lime Cake Recipe?

Mary Berry Lemon and Lime Cake is a citrusy dessert made from butter, flour, eggs, lemon zest, and lime juice. It boasts a moist, tender texture and a zesty, refreshing taste. Its name comes from the prominent use of lemon and lime in the recipe, creating a delightful combination of flavors.

🍈 Mary Berry Lemon And Lime Cake Ingredients

Lemon Cake

• 1 cup unsalted butter, room temperature, plus more for pans (2 sticks=1 cup)
• 2 1/2 cups all-purpose flour spooned and leveled, plus more for pans
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon lemon zest
• 1 1/2 cups sugar
• 2 large eggs plus 3 large egg yolks
• 1/4 cup fresh lemon juice
• 1 cup low-fat buttermilk

Lime Buttercream

• 7-8 cups confectioners’ sugar
• 2 limes juiced
• 6 tablespoons lime zest
• 1 cup butter softened to room temperature
• 8-10 tablespoons milk

🥧 How To Make Mary Berry Lemon And Lime Cake

1. Warm the oven up to 350 degrees.
2. Coat two 8-by-2-inch cake pans with a little butter and flour. Make sure to squeeze out the extra flour. Mix the flour, baking powder, baking soda, salt, and lemon zest together in a bowl using a whisk.
3. Cream the butter and 1 1/2 cups of sugar together in a large bowl with an electric mixer or your KitchenAid mixer, like I do. Do this until the mixture is light and fluffy. Slow down the mixer and add the eggs and whites one at a time. Add the lemon juice. Start by adding the flour mixture and then the buttermilk, going back and forth between the two. Mix everything together well.
4. Put ½ of the batter into one pan and the rest into the other pan. Put it in the oven and bake for 30 to 35 minutes, or until the cake begins to come away from the pan’s sides.
5. Take the cakes out of the oven and let them cool after they are done. On a cake rack, let the pans cool for 10 minutes. Then, take the cakes out of the pans and put them back on the rack to cool completely.
6. Make the lime frosting while the cakes cool. Mix the butter and confectioners’ sugar together in a big bowl until the mixture is smooth. I used an electric mixer to slowly add the milk, lime zest, and juice. I did this for about 5 minutes, or until the mixture was smooth and stiff. Using food dye to color if you want to.
7. 2 Layer Cake: Top the bottom layer with a thin layer of filling, and then put the second cake on top. Frost the cake and add juice if you want. Have fun!

💭 Recipe Tips

• Use fresh lemon and lime juice for the best flavor.
• Ensure the butter is at room temperature for a smooth batter.
• Don’t overmix the batter to avoid a tough cake.
• Adjust the amount of confectioners’ sugar in the buttercream to achieve the desired sweetness.
• Check the cake’s doneness with a toothpick before removing it from the oven.

🍨 What To Serve With Lemon And Lime Cake?

Lemon and Lime Cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream Fresh berries, such as raspberries or strawberries, also make a delightful accompaniment, adding a burst of color and complementary fruity flavors to the citrusy cake.

🎚 How To Store Leftovers Lemon And Lime Cake?

• In The Fridge. To store, wrap Leftovers Lemon And Lime Cake in plastic wrap and keep it in an airtight container in the fridge for up to 3 days.
• In The Freezer. To freeze wrap Leftovers Lemon And Lime Cake tightly in plastic wrap and aluminum foil, then store in the freezer for up to 3 months.

🥵 How To Reheat Leftovers Lemon And Lime Cake?

• In The Microwave: Place Leftovers Lemon And Lime Cake on a microwave-safe plate, cover with a damp paper towel, and heat in 60 second intervals until warm.
• In The Oven: Wrap slices Leftovers Lemon And Lime Cake in foil bake at 325°F (163°C) for 10-15 minutes.
• In The Steamer: Wrap in a damp cloth Leftovers Lemon And Lime Cake steam for 5-7 minutes until heated through.

FAQs

Try More Mary Berry Recipes:

• Mary Berry Chocolate Orange Muffins
• Mary Berry Chocolate Chip Cake
• Mary Berry Cherry Madeira Cake

Mary Berry Lemon And Lime Cake Nutrition Facts

Amount Per Serving

• Calories: 400
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 110mg
• Sodium: 300mg
• Total Carbohydrates: 62g
• Dietary Fiber: 1g
• Sugars: 45g
• Protein: 4g