Sacha’s lemon and lime cake recipe

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serves: 8
Skill: medium
Prep: 35 min
Cooking: 25 min
(may need an extra 5 mins)
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  • Sacha says: ‘I combined and adapted my favourite carrot cake topping and frosted lemon cake recipe, together with my homemade lemon curd to create this gorgeous cake’


    •  For the lemon and lime cake:
    • 180g/6oz self-raising flour
    • 180g/6oz caster sugar
    • 60g/2oz ground almonds
    • 120g/4oz butter
    • 2 medium eggs
    • 5tbsp milk
    • Grated rind of 2 large lemons
    • For the lemon curd filling:
    • 4-5 tbsp of lemon curd (try
    • For the lime icing:
    • Grated rind of a lime
    • Juice of a lime
    • 75g/3oz sieved icing sugar
    • 125g/4oz unsalted butter (at room temperature)
    • 1 x 300g tub full-fat cream cheese (at room temperature)
    • Sliced fresh limes for decoration (optional)
    • You'll also need:
    • 2 x 20cm/8in sandwich tins


    • Preheat the oven to 200ºC/Fan 180ºC/gas 6. Grease 2 sandwich tins and line the bottom with greaseproof paper.

    • For the lemon and lime cake: Place the butter and sugar into a bowl and beat together until smooth, add the eggs and combine. Then sift in the flour and add in the ground almonds and milk and mix together until smooth.

    • Divide the mixture between the 2 sandwich tins and bake in the oven for 25-30 mins until cooked (or until a skewer inserted in the middle comes out clean). Allow to cool slightly, then remove from tins and place onto a cooling rack.

    • To make the lime icing: Beat the butter in a bowl using an electric whisk, then add the cream cheese. Combine until smooth, add the lime juice and zest then add icing sugar. Beat until smooth.

    • Spread the lemon curd on top of one of the cakes then place the other cake on top to sandwich together.

    • Spread the lime icing on the top of the sandwiched cakes then decorate with lime if you wish. Enjoy!

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