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Christine

Lemon Lime Cake

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Ingredients Method

Ingredients
  

  • 1 c. butter softened
  • 1 3/4 c. sugar
  • 1 c. buttermilk or 1 Tbsp. vinegar in the bottom of a 1 c. measure, then fill the rest with milk
  • 2 large eggs
  • 1/2 c. zucchini peeled and finely shredded
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. fresh lime juice
  • 1 tsp. lemon zest
  • 1 tsp. lime zest
  • 2 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • Frosting:
  • 8 oz cream cheese softened
  • 1/2 c. butter softened
  • 4 1/2 c. powdered sugar
  • 1/2 tsp. lime zest
  • 1/2 tsp. lemon zest
  • 1 tsp. fresh lime juice
  • 1 tsp. fresh lemon juice

Method
 

  1. Preheat oven to 325 degrees Fahrenheit and grease a 9x13" cake pan.
  2. In the bowl of an electric mixer, cream together butter, sugar and eggs. Add zucchini, fresh lemon and lime juice, lemon and lime zest and mix for a few seconds. Add buttermilk a little at a time, mixing in between.
  3. In a separate bowl, stir together flour, baking soda, baking powder and salt. Add to wet mixture and mix until incorporated, scraping down the sides and bottom of the bowl in between mixing.
  4. Pour and spread batter in prepared pan. Bake for approximately 27-30 minutes, or just until a toothpick inserted into the center of the cake comes out clean.
  5. Allow the cake to cool completely at room temperature. Prepare frosting by creaming together cream cheese, butter, powdered sugar, lime and lemon zest, and lime and lemon juice in the bowl of an electric mixer on high speed until creamy. Frost cooled cake. Sprinkle with additional lemon and lime zest, as desired, for garnish.