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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.
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!
Another slice? Don't mind if I do!
Lemon & Lime Cake
Ingredients
- 1 lemon
- 1 lime
- 6 eggs
- 1/2 cup erythritoll or other sugar substitute
- 3/4 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
- 186Shares
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?
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.
Okay. Thanks for clarification.
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!
Glad you enjoyed it!
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.
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!