Lemon-Lime Glazed Cake

Summary: Wanting a more natural alternative to Nanny's Lemon Lime Refrigerator Sheet Cake, I created this, a delicious, intensely lime cake with equally intense lemon-sugar glaze.I adapted this from a Bon Appetit recipe published in 2009.
To make your own self rising flour (vs buying it), use the following formula: whisk or sift together 1 c all-purpose flour, 1.5 tsp baking powder, and 1/2 tsp salt.

Yield: one 8"-square cake


  • ¾ cup (1½ sticks) butter, room temperature
  • 2½ cups powdered sugar, divided
  • 2 large eggs, room temperature
  • ¼ cup milk
  • 1⅓ cups self-rising flour
  • ¼ cup fresh lime juice (2-3 limes)
  • 1 tablespoon lime zest
  • ½ cup sugar, divided
  • ¼ cup fresh lemon juice
  • 1 tablespoon lemon zest


Preheat oven to 350° Fahrenheit. Butter and flour an 8-inch square baking pan.

Using electric mixer, cream butter and 1.5 c powdered sugar in large bowl. Beat in eggs 1 at a time. Beat in milk, then flour. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted into center comes out clean, 25 minutes.

Meanwhile, finely grate enough lime peel to measure 1 tablespoon. Halve limes; squeeze enough juice to measure ¼ cup. Mix peel, juice, and ¼ cup sugar in small bowl. Set lime syrup aside.

Once you remove cake, use a skewer or fork to poke holes all over it. Pour the lime syrup evenly over the top of the hot cake. Let cool.

Make lemon syrup by whisking together the ¼ c lemon juice, ¼ c sugar and 1 T lemon zest.

Whisk 1 cup powdered sugar into the lemon syrup; drizzle over cake. Grate lemon and lime zest over the top if you like. It looks pretty!

Let the cake stand 1 hour, then cut into squares.