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Lemon and Lime Drizzle Loaf Cake
A delightful twist on a classic, our Lemon and Lime Drizzle Loaf Cake is the perfect balance of zesty citrus and soft, buttery sponge. Made with our Plain Flour, this bake rises beautifully, creating a light yet indulgent texture. Infused with fresh lemon and lime zest, then finished with a tangy citrus drizzle, this cake is wonderfully moist with just the right amount of sweetness. Perfect for afternoon tea, a special treat, or simply as a comforting slice with a cup of tea.
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.
