lemon & lime drizzle cake

since we’re soaking the cake, it actually tastes better with time, the flavour develops more, the texture gets stickier and it doesn’t go stale.  

usually, it’s a classic lemon, but I decided to add a bit of lime too since it is spring and we love the fresh flavours, now all you need is a gin and tonic.

recipe from carrotandcrumb 

225g softened butter

250g sugar

zest from 1 lemon and 1 lime

4 eggs

225g flour 

pinch of salt 

3tsp baking powder

3tbsp milk 

drizzle 

120g sugar

juice from 1 lemon and 1 lime 

icing 

240g icing sugar

juice from half a lemon 

preheat the oven to 350F. grease a 2lb loaf tin.

for the cake, beat together the butter, sugar and zest until pale and fluffy using either a wooden spoon and bowl or a stand mixer with the paddle attachment, add in one egg at a time mixing well after each addition.

sift the flour, salt and baking powder, then stir the dry ingredients into the butter mixture, mixing about three-quarters of the way, so there are still dry patches, add the milk and continue to mix until smooth cake batter forms, no longer than one minute.  

transfer the cake batter into the greased loaf tin, smooth off the top, bake for 30-45 minutes, stick a toothpick or small knife in the centre of the cake if it comes out clean then the cake is done.

while the cake is baking make the drizzle, place the sugar and juice in a small saucepan and bring to a boil, take the pan off the heat once all the sugar has dissolved. keep warm.  

once the cake comes out of the oven prick the entire surface of it with a toothpick, pour over the syrup and let that soak in, let cool.

stir together the icing sugar and lemon juice to create a flowy icing, drizzle the cooled cake with icing:)