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Lemon and Lime Drizzle Loaf Cake
Fresh, zesty and full of flavour, this delicious Lemon and Lime Drizzle Loaf Cake is easy to make and perfect as an afternoon treat.
Ingredients
CAKE
- 175g butter
- 175g caster sugar
- 2 tsp lemon rind, grated
- 1 tsp lime rind, grated
- 3 eggs
- 175g Wessex Mill Plain White Flour
- ½ tsp bicarbonate of soda
- 2 tbsp milk
- plus butter, for tin
LEMON SYRUP
- 75ml lemon juice
- 75g caster sugar
LIME ZIG-ZAG ICING
- 75g icing sugar
- 2 tsp lime juice
Equipment
- 1 x 1kg/2lb loaf tin
- 2 x mixing bowls
Method
Lemon Cake
180°C, Fan 160°C, 350°F, Gas 4
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Pre-heat the oven.
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Rub some butter around the inside of a 1kg/2lb loaf tin or insert a baking liner.
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Chop the butter into small cubes, put them into a mixing bowl, add the sugar and beat until smooth. Finely grate the lemon and lime rind into the bowl.
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Break the eggs into the bowl, one at a time beating well before adding the next.
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Sift the flour and bicarbonate of soda into the bowl, start mixing and add the milk.
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Mix well, tip into the loaf tin and smooth the top.
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Bake for 50-55 minutes. Leave the cake in its tin.
Lemon Syrup
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Press a BBQ stick or skewer, into the top of the cake multiple times.
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Squeeze the lemon juice into a jug, add the sugar, stir, pour over the top of the cake.
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When cold turn the cake out onto a plate.
Lime Zig Zag Icing
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Mix together the icing sugar and lime juice then drizzle or pipe in zig zags over the cake.
