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    Home » Gluten Free

    Lemon and Lime Cake (Coconut Flour)

    Published: Sep 22, 2014 · Updated: Jul 13, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarian

    I initially made this cake with blending a lemon and lime together.  The cake was bitter and even the Chief Taster winced as he reached for another slice.  It was binned.   So, the next time I boiled the lemon and lime for an hour before using them in the recipe. This was much better and removed the bitter taste.   The sponge is so soft and moist.  I loved it!  Definitely a sponge recipe to play around with other flavours.

     

    Lemon and lime

     

    I baked this in a square shaped cake tin, then cut into half to make a sandwich.  I used a cream cheese frosting mixture to sandwich the cake and decorated with strawberries.   This was a nice contrast to the citrus taste of the cake.  I have not added this detail to the recipe as you can decorate it as you want.  This was just my personal choice!

     

    lemon and lime

     

    lemon and lime

    Another slice? Don't mind if I do!

    Lemon & Lime Cake

    Angela Coleby
    Print Recipe Pin Recipe
    Servings 4

    Ingredients
      

    • 1 lemon
    • 1 lime
    • 6 eggs
    • ½ cup erythritoll or other sugar substitute
    • ¾ cup coconut flour
    • 150 g butter melted
    • 2 tspn baking powder

    Instructions
     

    • Place the lemon and lime in a small saucepan and cover with water. Bring to the boil, cover and simmer for an hour.
    • Pre-heat the oven to 170C/325F degrees.
    • Place the lemon and lime in a food processer or blender and blitz well.
    • Add the eggs and butter to the mixture and blend.
    • Add the remaining ingredients and continue to blend.
    • Pour into a greased cake tin and bake for 35-40 minutes.
    • Cool, decorate as you wish, eat and enjoy!
    • Serves 4-6 (About 10 slices)

    Notes

    Nutritional Detail per Serving = 181 calories, 14g fat, 5g protein, 9g carbs, 5g fiber (4g net carbs)
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

    lemon and lime

     

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    Reader Interactions

    Comments

    1. Sara Wharton

      March 19, 2020 at 7:35 pm

      Not sure I understand exactly how this works. Do you peel the lemon and lime and then put the rest in the pan to cook, then blitz. Do you leave the skins on the lemon and lime and cook it that way and then blitz it skin and all?

      Reply
      • Angela Coleby

        March 20, 2020 at 2:57 pm

        No, you boil the fruit, peel and everything! Removed the seeds before blitzing though. You use the whole fruit. Boiling it softens the whole thing. I used this in my orange almond cake and another lemon almond cake too.

        Reply
        • Sara Wharton

          March 21, 2020 at 1:26 am

          Okay. Thanks for clarification.

          Reply
    2. cookingwithoutgluten

      September 27, 2014 at 9:00 am

      Thank you for this post. It was the last push I needed to go for my own recipe of lemon and almond cake and it was amazing. Though I like different variations of orange cake, lemon cake is in its own league.
      I am also developing recipes for a friend with coconut flour. I am struggling with it.
      Thanks again!

      Reply
      • Divalicious

        September 29, 2014 at 12:36 pm

        Glad you enjoyed it!

        Reply
    3. Necia

      September 22, 2014 at 10:09 pm

      Hi again, this looks wonderful - have been looking for a cake recipe using coconut flour. However, I'm really nervous about using the whole lemon and lime blitz in the food processor. Does this really work? Just need confirmation before I use 6 eggs. Thanks. Oh, why not use coconut sugar instead of other substitutes, it is so healthy.

      Reply
      • Divalicious

        September 22, 2014 at 10:38 pm

        Hi Necia! The lemon/lime boiled and blitzed works fine. I have another couple of recipes where I use this method too. Although they use almond flour..there's an orange cake and a lemon cake which both require boiling the citrus fruit, then blitzing it in a blender. The result is a very moist cake. Hope you enjoy this! Let me know how it works out!

        Reply

    Trackbacks

    1. Lemon Almond Cake - Divalicious Recipes says:
      May 9, 2019 at 12:13 pm

      […] Lemon & Lime Cake […]

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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