Lemon & lime cake
This Lemon drizzle cake with added lime is so quick to make and will easily keep a week in an air tight cake tin – if you can keep your hands off it that is. The lime adds a lovely little twist to compliment the lightness of the mix, created by adding a little milk and will go down well – any time of the day. Ok, it’s full of sugar but hey we’ve all got to live a bit haven’t we? Nice one Mary Berry for her influence on this one.
Servings:
Ingredients
- 225 grams Butter
- 4 whole Egg
- 275 grams Self raising flour
- 10 grams Baking powder
- 225 grams Caster sugar
- 1 whole Lemon
- 1 whole Lime
- 175 grams Sugar
- 50 ml Milk
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Prep Time: 15 minutes
Cook Time: 40 minutes
- Add the butter, caster sugar, flour, baking powder, eggs, milk and the zest of the lemon and lime and mix together until well blended which is light and airy.
- Grease a tray bake with butter and line with grease proof paper. Add the mixture to the tin and smooth out.
- Place in oven at 160 degrees and bake for 40 minutes.
- Once cooked, remove from oven and allow to cool. Turn out onto a wire rack and get rid of the grease proof paper.
- Mix the sugar and lime/lemon juice and smear over the cake. Allow to set, for 20 minutes, then get in there!
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