Lemon and Lime Sponge

A Lemon and Lime Sponge has to be one of my favourite cakes. Soft, fresh so refreshing and so easy to bake. The flavours of the Lemon and Lime consume so well to give the sponge a lovely flavour and soft fruity aroma.

Lemon and Lime Sponge

It will sound very strange but try this cake with a little bit of peanut butter!!!!

4.22 from 19 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Cake, Dessert, Snacks

Cuisine: American

Keyword: Cake, Dairy, Eggs, Fruit, Lemon, Lime

Cook Time: 2 hours hours

Total Time: 2 hours hours

Servings: 6 people

Calories: 225kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 1 cup sugar
• 1/4 cup all-purpose flour
• 1/4 tsp Salt
• 2 tbsp lemon juice
• 2 tbsp lime juice
• 2 tsp lemon zest grated
• 1 tsp lime zest grated
• 3 large eggs separated, free range
• 1 cup milk
• 1 tbsp butter melted

Instructions

• Combine the sugar, flour, and salt in a mixing bowl and stir
  1 cup sugar, 1/4 cup all-purpose flour, 1/4 tsp Salt
• Add the juices, zest, egg yolks, milk, and butter and stir well again.
  2 tbsp lemon juice, 2 tbsp lime juice, 2 tsp lemon zest, 1 tsp lime zest, 1 cup milk, 1 tbsp butter
• In a separate bowl, beat the egg whites until stiff peaks form.
  3 large eggs
• Fold into the lemon mixture and pour into a greased 6-cup (1.5 L) bowl or soufflé dish.
• Place in the slow cooker and add enough water to come 1 inch (3 cm) up the side of the bowl.
• Cover and cook on high heat for 2 to 3 hours, until the top is light and fluffy and set.
• Serve warm or at room temperature.

Nutrition

Calories: 225kcal | Carbohydrates: 49g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 113mg | Potassium: 86mg | Fiber: 0.4g | Sugar: 42g