This cake is soaked with hot citrus syrup to give it a deliciously moist texture and a clean, fresh taste.
Lemon & Lime Drizzle Cake
12
45
MINS
MINS
Metric
Imperial
INGREDIENTS
| A little Trex, for greasing | |
| 100g | Trex, at room temperature |
| 100g | Caster sugar |
| 3 | Large eggs, beaten |
| Finely grated zest and juice of 1 large lemon of 1 lime | |
| ½ tsp | Vanilla extract |
| 225g | Self-raising flour |
| ¼ tsp | Salt |
| 1 tbsp | Milk |
| 50g | Icing sugar |
Method
Preheat the oven to 180°C/fan oven 160°C/ Gas Mark 4. Grease and line a 900g (2lb) loaf tin.
Put the Trex and caster sugar into a mixing bowl and beat them together until light and fluffy, using a wooden spoon or a hand-held electric mixer. Gradually add the eggs, beating well between each addition. Stir in half the lemon and lime rind and the vanilla extract.
Sift the flour and salt into the creamed mixture, then fold it in gently with a large metal spoon, stirring in the milk to lighten the texture. Transfer the mixture to the prepared tin and level the surface.
Bake for approximately 45 minutes until the cake is cooked. Test with a fine skewer – it should come out clean. Stand the cake tin on a cooling rack and pierce the surface of the hot cake about 12–15 times with a skewer, right through to its base.
Heat the lemon juice, lime juice and remaining rind with the icing sugar until the sugar dissolves. Slowly spoon over the cake whilst hot. Allow the cake to cool and absorb the citrus syrup before you remove it from the tin.
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