Finally tried making the lemon & lime lime cake from The Farmers' Market Guide to Fruit.
I made it with a few variations to make it dairy and egg free and then added too much lemon and lime juice it came out a little tangy. Got mixed reviews but I'm thinking it will be nice for the spring and summer.
1 1/2 cups all purpose flour
2 teaspons baking powder
1/4 teaspoon salt
1/2 cup dairy free margarine
3/4 cup sugar
1/2 cup soy milk
Mix 3 tablespoons water, 3 tablespoons oil and 2 teaspoons baking powder
Preheat oven to 350 degrees. Grate lemon and lime and set aside. Cut both fruits in half and squeeze half of the lemon and half the lime and set aside. Mix flour, baking powder and salt together.
In a mixing bowl add dairy free margarine and sugar. Beat till creamy then add baking powder, water and oil mixture, soy milk, lemon and lime juices. It will look like it's curdling. Gradually add in flour mixture. Stir in lemon and lime zest.
Spoon into 9x5 inch glass loaf pan. Bake for 50 minutes or until toothpick comes out clean. Cool in pan about 5 minutes then take out and cool on wire rack completely before slicing.
1. If you don't mind the lemon and lime juices make the loaf tangy. According to the orginal recipe the lemon and lime juices are not mixed in the batter and used only for the topping. The loaf can be made with just the zest.
2. For the topping mix the lemon and lime juices with 3/4 cup sugar. When the loaf is cooling down place a tray under the wire rack. Spoon the sugar mixture over the top of the loaf and let it drizzle down the sides and let cool before slicing.
Then enjoy with family, friends or a cup of tea or coffee!