The gorgeous @mummy_blogger has started a new challenge of posting a new recipe every Thursday and I have decided to join her.
For my first recipe, I am going to share my simple Lemon and Lime Drizzle cake which I made earlier this week in preparation for Eliza’s birthday.
Ingredients:
- 110g unsalted butter, softened (leave out at room temperature to soften but keep covered)
- 170g caster sugar
- Lemon zest from 1 lemon
- 2 whole eggs
- 4 tbsps milk
- 1 tsp baking powder gluten free
- 170g self raising flour
- Juice from 1 lemon
- 1 lime grated just zest
- 6 tbsps icing sugar
Method:
Pre heat the oven to 180 degrees Celsius/ gas mark 4.
Grease and line a cake tin (or loaf tin) approximately 20-25cm in length and 13cm wide.
Using a mixer, add the soft butter, sugar and lemon zest and mix together. Next add the eggs and milk, then the baking powder and flour and mix to a smooth consistency.
Pour into the lined cake tin and place into the oven for approximately 45 minutes, until the sponge springs back when pressed.
Warm the lemon juice and lime zest gently in a pan, and then add the icing sugar.
Remove the cake from the tin and whilst still warm, pour over the lemon, lime and sugar mix.
Allow to cool and slice into portions.
Now for the best bit……………….Enjoyed with a cuppa!!
Thanks for posting this. Lemon cake has got to be my new favourite treat with a cup of coffee. Have only made one from a packet mix. Think I’ll try this recipe at the weekend x
It’s really easy to do. If you find the drizzle too runny just add a little more icing sugar – I like mine quite thick x
Oh, and tip 2 – if you have a cocktail stick or something similar, gently prick the top of the cake (about 1cm down) before you drizzle. The drizzle mix will then soak into the inner cake making it even more tasty.
Thank you for this recipe. I was advised to come here from my tutor of learncliki and now I can say i’ve been and we can finally make your lemon drizzle 🙂 haha! Can’t wait!