My favourite combination of flavours in a cake will always have to be lemons. It is fresh, sweet with a sour edge and always makes me happy whenever I eat them. Lemon and lime is obviously a very classic combination, which I wanted to put together for a simple recipe. This is the time of year when this kind of recipe is something you would see much more in spring and summer, but to be honest I don’t see why it can’t be eaten all year round. At the moment I am also very much in need of food that I just enjoy and am craving, so it is the perfect recipe to be sharing right now. It is so easy, perfect for entertaining and even baking with children. When it comes to lemon cakes I never really go overboard on the decoration, purely because I don’t usually have the patience after making them and waiting for them to cool. It isn’t exactly the best thing to admit, but let’s be honest, I am not alone with this.

Not only are these cakes easy and quick to make, but they are so delicious and suitable for a lot of different occasions.

Prep time: 15 minutes

Cooking Time: 25 to 30 minutes

Skill: easy


To make 15 cupcakes…




250g Caster Sugar // 250g Softened (slightly salted) Butter // 250g Self-Raising Flour // 4 Eggs // 100ml Lemon Juice // 100ml Lime Juice // 1 Lemon Zest // 1 Lime Zest



Pre-heat the oven to 200 degrees (180 fan). Using a muffin baking tray, place 15 cupcake cases ready to add the cake mixture.

In a large mixing bowl, cream together the butter and sugar until light and creamy. I usually pass the sugar through a sieve so that it is much more even. Add the eggs and slowly mix together until completely combined. Sometimes I find using a fork can make this much easier. Fold in the flour, after using a sieve, and bring the whole cake batter together.

Add the lemon and lime zest, as well as the juice and mix everything together. Evenly distribute the cake mixture between the prepared cake cases. Don’t add too much as you want to be able to cover the cakes with the icing. I only ever put just under half, as they always rise so much more than you expect.

Check after about 25 minutes. Put a skewer through the middle and keep cooking until the skewer is clean as removed.



1kg Icing Sugar // 4tbsp Lime Juice // 4tbsp Lemon Juice // 4tbsp Boiling Water


In a large bowl, sieve in the icing sugar. Add the liquids and mix together until a thick, white mixture has formed. Once the cakes are cooled, evenly top with the icing until the whole cake is covered. Top with decorations of your choice. My favourite is zest and some thin slices of lemon and lime.



This recipe is my own.

%d bloggers like this: