Lemon and Lime Cakes
Bright and citrusy, these Lemon and Lime Cakes are a lovely lighter bake to have on hand when you want something sweet without going overboard. The combination of sharp lemon and lime keeps things fresh, and the creamy topping adds just the right amount of sweetness.
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NutritionPer Serving
- Calories95
- Fat4.5g
- Saturates1.3g
- Carbs15g
- Sugars4.7g
- Protein2.4g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
These zesty little Lemon and Lime Cakes are light and fresh and full of flavour in every bite. We’ve added a sweet and creamy topping to take things up a notch, using half sweetener and half sugar in the mix so you still get that lovely sweetness while keeping the calories a bit more in check.
We love these on a sunny afternoon with a cup of tea, and they’re great for bake sales and coffee mornings!
What diets is are these Lemon and Lime Cakes suitable for?
These Lemon and Lime Cakes are suitable for those following a vegetarian diet.
Remember to take extra care when you’re cooking for people with specific dietary requirements. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Lemon and Lime Cakes?
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You’ll need a 12-hole bun tin, 12 paper cake cases, a large mixing bowl, small mixing bowl, electric whisk, and cooling rack to make this recipe. If you don’t have these, not to worry, we’ve popped some links below! As for the ingredients, these Lemon and Lime Cakes are super straightforward. You’ll find everything on your local supermarket shelves.
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If you don’t have a bun tin, you can find one like this easily online: 
If you don’t have any cupcake cases, you can find some like this easily online: 
We’ve also found a large mixing bowl for anyone in need of one: 
Here’s a small mixing bowl you can order online: 
You can stir by hand if you, but an electric whisk like this one will make things easier: 
Here’s a cooling rack if you don’t have one already: 
How many calories are in these Lemon and Lime Cakes?
There are only 95 calories in each one of these Lemon and Lime Cakes, which means they fall into our Everyday Light category. These are all dishes under 400 calories, ideal for when you’re after a lighter bite (just like the category name suggests!), and they fit with diet plans like Weight Watchers if you’re calorie counting.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight, then you might want to adjust these slightly. You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 160°C. Place the paper cake cases in a 12-hole bun tin.
Step 2
Place the self-raising flour, reduced-fat spread, sweetener, sugar, baking powder, eggs, lemon zest, and lime zest in a large mixing bowl.
Step 3
Beat for 1-2 minutes with an electric whisk, until the whisk leaves a ribbon trail in the mixture. You can use a wooden spoon, but it will take more effort.
Step 4
Spoon the mixture into the cake cases and place in the preheated oven for about 20 minutes, or until risen slightly and golden. To check if they’re cooked, inset a knife inserted into the centre of the cakes — it should come out clean.
Step 5
Place the cakes on a cooling rack and leave to cool completely.
Step 6
While the cakes are cooling, make the topping. Place the cream cheese and icing sugar in a small bowl and stir to mix completely, until smooth.
Step 7
Place a small amount on top of each cake and spread into a small swirl in the centre. Sprinkle a little lemon and lime zest over the topping to decorate.
What could I serve with these Lemon and Lime Cakes?
Lemon and Lime Cakes are delicious all on their own, or you could serve them as part of a teatime spread with lots of different slimming-friendly options! Here are some ideas:
How do you know when your Lemon and Lime Cakes are cooked?
You can tell your Lemon and Lime Cakes are cooked when they’re risen slightly and golden. This will take around 20 minutes in your oven. To make sure they’re cooked, we recommend inserting a knife into the centre of your cakes — the knife should come out clean, with no crumbs or moisture.
How long can you keep Lemon and Lime Cakes in the fridge?
Once you’ve served up your Lemon and Lime Cakes, ideally you should eat them within 4 hours.
If you do hang onto any leftovers, be sure to refrigerate them in an air-tight container with a lid. You can store Lemon and Lime Cakes in the fridge for approximately 3 days or so.
Can I freeze Lemon and Lime Cakes?
Yes, you can! This recipe can be frozen after baking, but we recommend freezing them without the topping and decorating them once they’re defrosted. Remember to do the following:
- Freeze the cakes as soon as they’re cold enough.
- Use a container suitable for freezing.
- Don’t forget to add a label reminding you what they are, and on what date you put them in the freezer!
How do I reheat Lemon and Lime Cakes?
From chilled: Leave to rest at room temperature about half an hour before you’re ready to eat them, so the cake and frosting can soften to room temperature.
From frozen: Allow to defrost thoroughly overnight. They’ll be ready to eat once they’ve come to room temperature.
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Lemon and Lime Cakes
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Prep Time
15 MINS
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Cook Time
20 MINS
- KCals 95
- Carbs 15G
Instructions
- Preheat the oven to 160°C. Place the paper cake cases in a 12-hole bun tin.
- Place the self-raising flour, reduced-fat spread, sweetener, sugar, baking powder, eggs, lemon zest, and lime zest in a large mixing bowl.
- Beat for 1-2 minutes with an electric whisk — until the whisk leaves a ribbon trail in the mixture (you can use a wooden spoon, but it will take a bit more effort).
- Spoon the mixture into the cake cases and place in the preheated oven for about 20 minutes, or until risen slightly and golden. To check if they're cooked, inset a knife inserted into the centre of the cakes — it should come out clean.
- Place the cakes on a cooling rack and leave to cool completely.
- While the cakes are cooling, make the topping. Place the cream cheese and icing sugar in a small bowl and stir to mix completely — until smooth.
- Place a small amount on top of each cake, and spread into a small swirl in the centre. Sprinkle a little lemon and lime zest over the topping to decorate.
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Recipe notes
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