Fresh Lemon Lime Cake

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4.91 from 20 votes

Prep Time 20

Cook Time 1

Servings

Calories 426kcal

Author Stacey Little

Ingredients

1 (8-ounce) package cream cheese, room temp
1/3 cup unsalted butter, room temp
1 cup sugar
2 large eggs
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 tablespoon lemon zest
1 tablespoon lime zest

For the glaze:

1 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon water

Instructions

Preheat the oven to 350°F and grease and flour a 9"x5" loaf pan. Set aside.
Use a mixer to beat the cream cheese, butter, and sugar together for about 5 minutes. Add the eggs individually, mixing until each is just combined.
In a large bowl, whisk the flour, baking powder, and salt together. Add the dry ingredients, milk, and lemon and lime zest to the mixture. Mix until combined.
Pour the mixture into the prepared pan. Bake for 50 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean.
In a small bowl, make the glaze by stirring the powdered sugar, lemon juice, lime juice, and water together.
Leave the cake in the pan and use a skewer or toothpick to poke holes all over the top of the cake. Pour the glaze over the hot cake. Allow it to cool in the pan for about 20 minutes, then turn out onto a serving platter. Cool completely and serve. Store in an airtight container on the counter.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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