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LEMON AND LIME DRIZZLE CAKE

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Serves: 10

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Sweet and sour - but just great food!

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Ingredients

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For the cake

  • 175 grams butter (softened)
  • 175 grams caster sugar
  • 3 large eggs
  • 225 grams self-raising flour (sifted)
  • 4 tablespoons milk
  • 1 lime zest
  • 1 lemon zest

For the drizzle

  • 1 lime juice
  • 1 lemon juice
  • 125 grams caster sugar

Method

  1. Preheat the oven to 180c. Grease and line a loaf tin.
  2. Cream the butter and sugar together until fluffy and pale. Add the eggs, beating well. Fold in the milk, then add the flour.
  3. Fold in the zest and spoon the mixture into the prepared cake tin. Place in the oven for just under 1 hour, or until a skewer comes out clean.
  4. Meanwhile, mix the lemon juice and lime juice with the sugar. Stir well, then leave somewhere warm and dry (perhaps next to the oven).
  5. Once the cake is out of the oven, stir the drizzle well. Prick the cake in several places, and pour the drizzle over the cake.
  6. Leave to cool in the tin.

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