Lemon and Lime Cake

This refreshing cake is packed with the zingy flavours of lemon and lime!


Difficulty Level

Lemon & Lime Cake Recipe

This refreshing cake is packed with the zingy flavours of lemon and lime!

  • 3h 15min Total Time
  • 15 Servings

All You Need Is ...

  • 90ml vegetable oil, plus extra for greasing
  • 1 box Betty Crocker™ Velvety Vanilla Cake Mix or Zesty Lemon Cake Mix
  • 180 ml water
  • 3 medium free range eggs
  • Zest of 1 lemon

For the Topping

  • 397g tin sweetened condensed milk
  • 150ml double cream
  • 125ml freshly squeezed lime juice (about 4 large limes)
  • Zest of 1 lime
  • Lemon and lime slices, sliced strawberries and mint leaves, to decorate

Made with these Betty Crocker ™ products

Betty's Easy Steps Hide Images

Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease a 33cm x 22cm rectangular cake tin and line the base and sides with baking paper.

Mix the oil, cake mix, water and eggs gently together in a bowl, then whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. Whisk in the lemon zest. Pour into the prepared tin and gently level the surface. Bake for 25-27 minutes until risen and golden and a skewer inserted into the cake comes out clean. Remove from the oven and cool in the tin for 10 minutes.

With the handle of a wooden spoon, poke holes at 1-2cm intervals almost to the bottom of the cake, wiping the spoon handle occasionally to reduce sticking.

To make the topping, stir the condensed milk, cream, lime juice and zest together in a bowl – the mixture will gradually thicken. Spread two-thirds of the mixture all over the cake and use the back of a spoon to spread evenly over the surface, working back and forth to fill the holes. Spread the rest of the mixture over the top of the cake and swirl with a palette knife. Chill in the fridge for 2 hours.

Carefully remove the cake from the tin using the baking paper. Slice into 15 servings and decorate each with lemon and lime slices, sliced strawberries and mint leaves.

Betty's Tips

Add a few drops of liquid green food colouring to the filling and topping for extra colour, if you like.

If making ahead, store the finished cake in the fridge, loosely covered with cling film, and only decorate just before serving.

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