Although I have just baked the most delicious lemon-lime cake in the form of a heart, I have got to be one of the least romantic persons on this planet. Cheesy cards, boxes of foil-wrapped chocolate-y treats and red roses are not my thing. Last year I met a couple of friends for dinner on that very evening, not even thinking it was “V-Day”. No hard feeling, my dear Schwabe, you know I love you.
We only came to the realization after noticing the oddity of the sidewalks being full of couples hand in hand, restaurants booked out with tables for two and a whole lot of weird PDA moments going on. Okay, there is no shame in loving Valentine’s day. I’m just not one of those people. What I can get on board with is the charm of an unexpected gift on ANY other day, everything else, I expect, or at least am hopeful, is a regular part of any relationship.
So celebration of it not being Valentine’s day, I decided to bake a very nice cake. A triumphant lemon-lime cake that is surely bound to win any man’s heart. It won the heart of one man in particular, and three young boys. This is a cake that is sweet enough, without being too sweet. One that’s is full of lemon-lime flavors. A cake that because it is made with creamy Greek yogurt, it has a taste and texture that resembles cheese cake. What’s not to love?
Of course, raspberries aren’t in season this time of year, so I broke down and picked up some imported from Morocco. My Moroccan colleague Asmaa, says they are the absolute best. Since this is a great anytime of year cake, feel free to garnish it with whatever fruit or berries are available or just choose your favorite — whether its sliced kiwi, strawberries, blueberries, passionfruit…your choice.
Sweetheart Lemon-Lime Cake
- 250 g butter, brought to room temperature
- 310 g cake flour (Type 405)
- 1 1/2 teaspoons baking powder
- 200 g superfine sugar
- 3 large eggs
- finely grated zest and juice of 2 large organic lemons (8 tablespoons)
- finely grated zest and juice of 2 organic limes (4 tablespoons)
- 170 g container Greek yoghurt (full-fat)
- 1/2 cup unsweetened almond milk (125 ml)
- 375 g fresh raspberries
- icing sugar, to garnish
Preheat the oven to 340°F / 170°C and grease a springform cake tin with butter and dust with flour.
In a medium mixing bowl, sift together the cake flour and baking powder.
In a large mixing bowl, cream together the butter and sugar for a few minutes, until light and fluffy.
Add the eggs, one at a time, to the butter mixture, beating well after each one.
NOTE: By adding the eggs one at a time, you help to ensure that the eggs gets working in with the butter, rather than just mixing with each other.
Add the flour mixture a little at a time, stirring after each addition, until thoroughly incorporated.
Add the lemon and lime zest, lemon and lime juice, Greek yoghurt and almond milk and mix together until the batter is smooth.
Pour the batter into the prepared cake tin and spread it evenly using a spatula.
Bake for 40 minutes, or until the cake is lightly golden in color around the edges and a toothpick when inserted into the center comes out clean.
Remove from the oven and set aside to cool slightly before releasing the cake from the springform.
TIP: When transferring to a plate or platter, I simply remove the springform sides, then put a plate on top of the cake and, in one quick motion, holding both the plate and the cake, flip it over. Then remove the bottom of the springform. Allow to further sit until fully cool.
Once it is completely cooled, arrange the raspberries on top and dust with icing sugar. Enjoy!
I used a springform heart-shaped cake tin (25.8 x 25 x 7.2 cm), but a standard springform cake tin can also be used.
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