Product Used In This Recipe
Lemon Lime Loaf Cake
PREP: 10 MINUTES
COOK: 1 HOUR
SERVINGS: 8 - 10 SERVINGS
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This Lemon Lime loaf cake will not disappoint using our new Citrus Blossom Loaf Pan, great for any occasion! The extra citrus syrup adds exceptional flavor as well as highlights the delightful design. Moist, flavorful and perfect as a dessert or teatime spring treat!
Ingredients
Loaf Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup melted butter, cooled
- 1 1/2 cups sugar
- 3 large eggs
- 1/4 cup lime juice
- 3/4 cup buttermilk
- 1 Tbsp lemon extract
Citrus Syrup
- 1/3 cup lime or lemon juice
- 1/3 cup sugar
Directions
Preheat oven to 325°F. Prepare Citrus Blossom Loaf Pan with shortening and flour or baking spray containing flour. In medium bowl, combine flour, baking powder and salt. Set aside. Using a mixer, combine sugar and melted butter. Then add eggs one at a time, stirring after each addition. Add lime juice and buttermilk. Slowly add flour mixture and lemon extract and mix until batter is smooth. Pour into prepared pan and gently tap on the counter to release air bubbles. Bake for 60-70 minutes or until toothpick comes out clean when inserted in the center of the cake. Cool cake for 10 minutes in pan and invert onto a cooling rack.
To make citrus syrup, combine juice and sugar in a small saucepan. Cook on medium- high heat until sugar is dissolved and continue cooking and stirring for 3 minutes. Pour or brush syrup onto cake while still warm before serving. You can also poke holes into the cake and carefully pour syrup. Optional: serve with whipped cream or vanilla ice cream if desired!
Posted by Elizabeth Boyd
Very yummy cake and came out beautifully in the lemon loaf pan. I used lemon juice instead of lime and added the zest of 2 lemons. I will definitely make it again.
Posted by Matthew
This cake has become a new go to given all the praise it gets. I swap the buttermilk for yoghurt.
Posted by Dave
Oh it’s a very good recipe! The turned out beautifully. A few tips my from my experience:
– I preheated my oven at 160 celsius FAN. Cooking time was 68 minutes
– I used my stand mixer for this on a slow speed until just smooth
– the lemon syrup is a must have to complete the cake. Once the cake is cooked and you have removed from the tin, poke small holes in the cake whilst still warm and delicately pour over the lemon syrup. I used 1/4 cup of sugar and bottle juice (Jif in the UK) each, which was ample
– I could not find lemon extract anywhere so I used 15ml lemon essence (which the bottle had two ingredients lemon and oil)
– my fresh lime produced next to no juice so a quick dash to the supermarket and I used cook’s bottled lime juice, this was perfect
– consider serving this with a spoonful of whipped cream, to offset slightly the citrus and sugar plus add some freshness
Posted by Kelly Gettinger
Very lovely cake. But I added two eggs instead of three and used coconut oil instead of butter.
Posted by Danielle
This pan is so beautiful and cheerful I bought one for my mom for Mother’s Day. As usual the recipe is perfect as well as the pan all the lovely detailing on the cake is accented by the lovely glaze perfect for entertaining.